From the Mayans to Gen Z, enjoying chocolate in all its forms, with particular attention to giuanduja, that chocolate mixture made from cocoa and hazelnuts which is a symbol of Turin. The Chocolate and Gianduja Museum was born in the Savoy city, in the premises of the underground laboratory of Pfatisch, a historic Turin pastry shop founded in 1915 in via Sacchi. The journey inside the Chocolate and Gianduja Museum starts, in fact, from the origins linked to the Maya, when cocoa was used for its healing and magical characteristics, to move to the House of Savoy where, it is said, some members of that house they had the privilege of being the first to taste a food that was exotic in its own way. The chocolate industry is represented by machinery dating back to the 19th and 20th centuries, witnesses of a “sweet” journey.
Tell the kids what chocolate is
The project, in which almost two million euros have been invested, was born from the idea of Francesco Ciocatto, owner of Pfatisch, who took over the pastry shop almost four years ago, thus saving it from bankruptcy, and Eddy Van Belle, Belgian entrepreneur and collector. One of the most evocative corners houses the reconstruction of the galleon with which Hernán Cortés brought chocolate to Europe. The museum will be open every day from 10am to 5pm.
