Olive-wood roasted cocoa, Royal House chocolate warrant, and artisan Giandujotti in Turin.
Founded in Turin in 1914 by Antonio Peyrano, the Peyrano artisan confectionary workshop began with the artisanal roasting of cocoa beans, establishing an elite subalpine tradition of high confectionery.
Olive Wood Roasting and Savoy Royal Warrant
Turin was celebrated as the European chocolate capital, yet Antonio Peyrano introduced a singular technical refinement: roasting raw cocoa beans exclusively over gentle open flames fueled by fragrant olive wood. This slow, low-temperature combustion imparted a delicate, non-acidic aroma to the beans. Blending this refined cocoa paste with selected Piedmont hazelnuts (Tonda Gentile Trilobata), Peyrano perfected extruded giandujotti shaped by hand with spatulas. In 1920, the excellence of its praline confections earned the workshop the official royal patent as Supplier to the Royal House of Savoy.
Corso Moncalieri Workshop and Craft Heritage
In the late 1930s, the atelier established its permanent workshop on Corso Moncalieri along the banks of the Po River. Defying automated mass production, successive generations of the Peyrano family maintained historic copper melangeurs, stone roll refiners, and antique wooden molds, producing over eighty varieties of single-origin pralines and chocolate leaves.
The historic Corso Moncalieri bottega continues to operate today, protected as an authentic institution of Turin’s culinary heritage and celebrated by chocolate connoisseurs worldwide.
Historic Site & Location
Historic Address: Corso Moncalieri 47, Torino, TO, Italy
Sources
- S1 — Peyrano Torino, Archivio di Bottega e Tradizione Cioccolatiera Subalpina — https://www.peyrano.com/
- S2 — Camera di Commercio di Torino, Maestri del Gusto e Registro Botteghe Storiche — https://www.to.camcom.it/
- S3 — Città di Torino, Portale della Memoria Urbana e delle Attività Storiche — https://www.comune.torino.it/
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