The History
Since 1980, ours is a family story made of ingredients, research and artisan passion. An exciting journey that transforms memories and passions into unforgettable flavours.
Chocolate is not just a sweet. It is a way to create emotions.
Nice to meet you, I'm
Gabriele Maiolani.
I am a Maître Chocolatier, but I prefer to say that I make chocolate.
Every chocolate bar begins with a simple gesture: choosing authentic ingredients, respecting them and letting them tell their story.
For over forty years I have carried on a tradition started by my mother Odilla, transforming selected raw materials into products that speak of territory, memory and passion.
1980
It all began thanks to my mother Odilla.
The story of my chocolate begins in 1980, with Odilla — my mother. A celebrated painter of French ceramics, she worked alongside master chocolatiers from across the Alps, who sought out her hand-painted cake stands.
Among them, André Sauvadet, who agreed to take me on in his brigade. In his workshop in Lapalisse, near Vichy, I realised this was the craft I wanted to pursue for the rest of my life.
In those years I tried to learn everything I could, from ensemblement to ingredient blending, from the importance of raw materials to the most sophisticated techniques.
2001
I had the honor of being named Master of Taste among the chocolatiers of Turin.
From an apprentice, with effort and passion, I became an assistant and then Chocolatier, concluding my training at Tain l'Hermitage.
I wanted to bring the French experience home, in Turin, where in 2004 I opened my laboratory. André supported me for 3 years in all the productions preceding Christmas and Easter and I still keep his recipe book today: his cahier is a source of inspiration for my creations.
I had the honor of being named Maestro del Gusto among the chocolatiers of Turin, a title of which I am very proud.
2019
Over the years I have had the fortune and passion to experiment with ingredients…
Thanks to encounters with prestigious companies, visionary entrepreneurs, big-hearted people who wanted to tell their story through chocolate. Like Cantine Ceretto, where my chocolate met the Piedmontese Hazelnut IGP in the new gianduja recipe.