Peyrano

Antonio Peyrano, a chemistry and sweets enthusiast, opened in 1915 a little laboratory and, helped by his sisters Lucia and Giovanna, began producing, starting from cocoa beans, a very fine chocolate that shortly won over the entire beau monde of the time, including the Royal House. That laboratory was located in corso Moncalieri, where the Peyrano factory still exists. The shop – that is also a pastry shop – is in corso Vittorio Emanuele II, the right address if you wish to buy gianduiotto chocolates, jellies, dry pastry or just lose yourself in the endless selection of chocolates (over 60 types).