The company's history began in the 1950s when Mario Goslino opened the first chocolate workshop up on the hills of the Langa Astigiana. His specialities were Boeri, delicate pralines of dark chocolate and cherries in alcohol, and Easter eggs, embossed, decorated and strictly handmade. The passion for chocolate processing was the starting point for the third generation who, under the name of Cioccopassione, now is committed to prepare traditional recipes using high quality raw materials, first and foremost the Piedmont Hazelnut PGI, and following the rules of craftsmanship in a modern and efficient working environment. Chocolate is carefully selected from the best suppliers or produced directly in the workshop from fine masses. Since its very beginning, in that small laboratory amidst the hills, Cioccopassione continues to produce chocolate following the Italian tradition which is highly appreciated all over the world.
Contacts
Regione Prata 93, Incisa Scapaccino (AT)
info@cioccopassione.it
+39 0141 739126
