Chocolate Factory

an ancient passion, constantly renewed

The viganotti

chocolate factory

In the ancient Romeo Viganotti Chocolate Factory, it’s as if time has stopped. It’s an artisan workshop where we use original period machinery and moulds on a daily basis. Every chocolate we make is the result of wisdom, patience, meticulous processes and secret recipes handed down intact from one owner to the next for more than 150 years.

From Romeo Viganotti to Roberto Pastorino, and since 1999 the Boccardo family: dad Alessandro and his son Eugenio. This means that the first reaction of anyone entering our small shop attached to the factory is astonishment. Swiftly followed by the desire to taste every single product we make.

Tradition in constant evolution

Continuous research

Experimentation is our watchword: our desire to combine spices and flavourings with chocolate has led us to new and original products, and our customers themselves often make suggestions; the result is the Viganotti range of flavoured chocolates: incredibly delicious little jewels!

Today we produce over 150 types including pralines (Boeri, orange peels, Croccantini, Cremini), Zuccherini, flavoured chocolates and what we call our “affini” range, with Ginevrine, Ginevroni, Gocce di Rosolio (or Gocce della Regina), almond paste and fondant.

Tradition in constant evolution

Continuous research

Experimentation is our watchword: our desire to combine spices and flavourings with chocolate has led us to new and original products, and our customers themselves often make suggestions; the result is the Viganotti range of flavoured chocolates: incredibly delicious little jewels!

Today we produce over 150 types including pralines (Boeri, orange peels, Croccantini, Cremini), Zuccherini, flavoured chocolates and what we call our “affini” range, with Ginevrine, Ginevroni, Gocce di Rosolio (or Gocce della Regina), almond paste and fondant.