Guido Gobino

Our history begins in 1964 when Giuseppe Gobino, thanks to his experience gained since 1950 in cocoa refining, joins the business as head of the production. He becomes sole owner in 1980, focusing on developing chocolate production. Giuseppe started prioritising local products such as Giandujotto and Gianduja spread cream. The family tradition is renewed at the beginning of the 90s, with a profound restructuring of production processes, always respecting the original recipes from Turin. In this period the real entrepreneurial journey started, with the constant creation of new products and the development in taste for the traditional chocolates. The focus is now on reaching the highest qualitative standards, using the best raw materials and the extrusion technique that allows obtaining Giandujotti e Tourinot® just like the past. The first decade of the XXI century has been quite eventful, in 2003 we completely revamped our production plant and in 2007 opened our first Bottega, in via Lagrange, Turin. In 2008 we presented two beloved creations: the N’Uovo (designed by Pininfarina) and the sea salt Cremino which won the prize as best praline in the world at the Academy of Chocolate of London. 2010 was the year we first arrived in Milan, with our first Bottega in Corso Garibaldi. We continued our growth with the opening of the Bottega at Turin International Airport in 2014. In the very same year, we started the Chontalpa Project in collaboration with Slow Food (https://www.guidogobino.it/en/chontalpa/). Three years later we went into orbit with Paolo Nespoli for mission VITA of the Italian Space Agency (https://www.guidogobino.it/chocolate-5/). Always in 2017, the Bottega in Via Lagrange 1 celebrates its 10th birthday and for the occasion, we present Tourinot N.10®. 2019 marks the beginning of our partnership with Armani / Dolci and the opening of our second Bottega in Milan. During 2020 we have published the book "5 grammi di felicità".