Press room
Italian version



Creativity, craftsmanship and passion applied to chocolate. Opened in 1907 as a mill and bakery, over time becoming a patisserie and, in 2005, Giraudi was converted to a chocolate boutique, with adjoining workshop and café. Not to be missed are its mandrugnin, a liqueur chocolate similar to a cuneese with seven different fillings, and the giacometta gianduia cream spread in four options. Be sure to try the amazing chocolates; excellent bars that include some single origins; gianduoiotto; classic napolitain; cremino; nugatelli; and dragée.

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