Chocolate in Italy: Factories, Tours and Tastings

Italy is already a fantastic destination but chocolate lovers can rejoice: it’s a heavy-hitter in the land of sweet cacao as well. There are three (arguably four, but we’ll start with three) major areas for chocolate in Italy, consequentally in northern, central and southern Italy, so wherever you are traveling, a chocolatey pitstop might be possible!

Italy’s main chocolate regions

Turin: Italy’s historic chocolate capital

Just a little more than an hour on the fast train from Milan, Turin is the historic capital of chocolate, becoming well known during the 16th century under the House of Savoy, when cocoa first arrived in the city.

The city’s most famous creation is gianduja, a soft chocolate/hazelnut creation, made with cocoa and hazelnuts most often grown in the Piedmont countryside. There are dozens of producers around the region so the options for tastings are absolutely endless.

Perugia: the city of Baci

Baci Perugina was first created in Perugia, Umbria, the region next to Tuscany considered the green heart of Italy. Today, visitors can tour the factory just outside the medieval town, in San Sisto, to learn about the history of the iconic brand and get an exclusive look at how the chocolates are made. Perugia is also home to the annual Eurochocolate convention, one of Europe’s largest chocolate events, attracting chocolatiers and chocolate lovers from all over the world.

Modica: Ancient techniques in Sicily

Modica is another excellent option with a long chocolate tradition. In fact, its chocolate is made using a centuries-old method the Spanish brought over to Sicily, that hinges on Aztec techniques.

The result is a completely different texture, sort of grainy due to the production process, with an intense cocoa flavor. It’s absolutely not to be missed – we promise, you’ve never tasted anything like it!

Italy chocolate checklist for the traveler

Travelers can taste chocolate anywhere in Italy, but here are some of our favorite Italian chocolate specialties to incorporate into your daily life:

• Bicerin or Marocchino coffees – Coffees made with a dollop of chocolate or dusting of cocoa powder.
• Chocolate-hazelnut spreads, like Nutella – There is nothing quite like Nutella, spread on toast, pancakes or eaten off a spoon.
• Torta Caprese – Chocolate almond cake made famous on the island of Capri.
• Chocolate gelato – Make note, there are often dairy free versions as well!

History of Chocolate in Italy

1560 – Chocolate arrives in Turin from France. Emanuele Filiberto of Savoy serves hot chocolate to the city in order to celebrate the transfer of the ducal capital from Chambery to Turin.

1746 – Chocolate processing starts in Modica Sicily, thanks to local chocolatiers who passed on secrets of their ancient workmanship.

1763 – The Bicerin is invented in Turin and is an immediate success. Made with chocolate, coffee, and cream, it’s considered to be a chocolate innovation.

1860 – Giacomo Schucani moves to Perugia from Switzerland and opens the famous Sandri pastry shop and coffee bar.

1865 – Chocolatier Michele Prochet creates the first individually wrapped chocolate, the Gianduiotto.

1880 – In Modica, Sicily, Francesco Bonajuto opens his candy store, with delicacies also of Arab and Spanish origin.

1934 –Torino debuts the cremino chocolate: three layers of which the outer two are gianduja and the middle part is coffee or lemon or hazelnut.

1994 – First Eurochocolate festival, includes craftsmen and industrial producers.

1997 – Chocolate museum opens in Perugia, to share the Perugina archive with the public.

1998 – Etruscan Chocohotel opens, devoted entirely to chocolate. Rooms are themed Milk, Dark, or Gianduia.

2003 – Cioccolato’, now a yearly festival, is held for the first time in Turin