In 1826 Pier Paul Caffarel converts a small ex-tannery at the edge of the old Turin city centre into a workshop for the production of chocolate. To produce its exclusive creations Caffarel uses only raw materials and ingredients of the best quality. For the most important ingredient of all, the cacao bean, Caffarel chooses only the best of the crop from countries in Africa and Central-South America.
The excellent hazelnuts, main ingredient of Caffarel production, are of the best choice: 'Piedmont PGI' (Protected Geographical Indication). There are also other good quality raw materials like Bari almonds and Pistachios from Bronte. The most qualified suppliers in Italy, France and Germany provide milk and sugar necessary to produce the best chocolate. All of these raw materials are then subjected to severe laboratory tests to guarantee that they meet the high standards expected by Caffarel.
Italy (Luserna San Giovanni)
