Cioccolato Calcagno
Ships orders within 6 to 10 days
Minimum order €100
All brands in one minimum checkout of €300.00 and always shipping free
- Since 2018
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The small laboratory connected to the shop on Via Maria Vittoria, which is on the corner of Via Lagrange, was founded in 1946 and moved to Barriera di Milano in 1961.
In the post-war period when everything had to be rebuilt, chocolate was considered a luxury good, a treat to be reserved for holidays.
In those years, the Turin tradition, which had not died out under the bombings, returned to the light to delight everyone's palates: people came even from far away, attracted by the fame of Turin's chocolate companies. Year after year, Calcagno grew together with the city, without losing its identity.
Having reached the age limit, in 2018 the time has come to choose the path to take, what to do with this reality that is much more than a Small Chocolate Factory.
In 2018 Alessandra Castelletto took over the leadership of the new Calcagno and did not do so alone, but by involving a heterogeneous group of shareholders, each of whom decided to take part in the project by bringing experience and a desire to do business.
The goal is to enhance the Calcagno brand as one of the brands that has contributed to the affirmation of Turin among the greats of Chocolate. The challenge is to do it while maintaining the flavour of our gianduiotto and our chocolate unchanged, continuing to produce according to tradition, thanks to the recovery of the vintage machines of the ancient laboratory, restored and brought back to life.
The activity started in 1946 after the war, in the small company of Aldo and Franco in Turin, where the city had to be rebuilt, where wellness was the peace painfully obtained and chocolate a luxury good, a treat for holidays. During those years, the Turin tradition did not die under the bombing but was coming to life to delight the palates of the Savoy family and the rest of the population. Not only gianduiotti, also pralines, bars, spreadable creams that soon became popular in everybody's homes, like appliances!
In 2018 a group of chocolate lovers decided to take over the production of this company and bring forward the historic brand.
Thus, the adventure restarted: the new CALCAGNO1946® project resumed based on tradition and innovation.
Challenges, exploring new roads, working ethically and with passion.
All of us have memories of 'chocolate mustache' because stolen from the jar, the mouth full of chocolates because one was not enough, the constant reproaches and irresistible temptations.
This passion for chocolate is linked to the single personal motivations of all shareholders who share the idea to do business with other purposes, not only making profits.
Working well, producing and proposing a fine chocolate that blends quality and selection of raw materials, which are a key starting point.
Following the recipes of tradition and at the same time, innovate by searching for new flavours.
In addition to this, we add other ingredients which, in our opinion, are essential for the corporate model we wish to achieve: credibility, passion, determination, efforts, courage, optimism and respect.
This is our recipe that we want to share with all those who wish to “taste” us, listen to us and accompany us.
In the post-war period when everything had to be rebuilt, chocolate was considered a luxury good, a treat to be reserved for holidays.
In those years, the Turin tradition, which had not died out under the bombings, returned to the light to delight everyone's palates: people came even from far away, attracted by the fame of Turin's chocolate companies. Year after year, Calcagno grew together with the city, without losing its identity.
Having reached the age limit, in 2018 the time has come to choose the path to take, what to do with this reality that is much more than a Small Chocolate Factory.
In 2018 Alessandra Castelletto took over the leadership of the new Calcagno and did not do so alone, but by involving a heterogeneous group of shareholders, each of whom decided to take part in the project by bringing experience and a desire to do business.
The goal is to enhance the Calcagno brand as one of the brands that has contributed to the affirmation of Turin among the greats of Chocolate. The challenge is to do it while maintaining the flavour of our gianduiotto and our chocolate unchanged, continuing to produce according to tradition, thanks to the recovery of the vintage machines of the ancient laboratory, restored and brought back to life.
The activity started in 1946 after the war, in the small company of Aldo and Franco in Turin, where the city had to be rebuilt, where wellness was the peace painfully obtained and chocolate a luxury good, a treat for holidays. During those years, the Turin tradition did not die under the bombing but was coming to life to delight the palates of the Savoy family and the rest of the population. Not only gianduiotti, also pralines, bars, spreadable creams that soon became popular in everybody's homes, like appliances!
In 2018 a group of chocolate lovers decided to take over the production of this company and bring forward the historic brand.
Thus, the adventure restarted: the new CALCAGNO1946® project resumed based on tradition and innovation.
Challenges, exploring new roads, working ethically and with passion.
All of us have memories of 'chocolate mustache' because stolen from the jar, the mouth full of chocolates because one was not enough, the constant reproaches and irresistible temptations.
This passion for chocolate is linked to the single personal motivations of all shareholders who share the idea to do business with other purposes, not only making profits.
Working well, producing and proposing a fine chocolate that blends quality and selection of raw materials, which are a key starting point.
Following the recipes of tradition and at the same time, innovate by searching for new flavours.
In addition to this, we add other ingredients which, in our opinion, are essential for the corporate model we wish to achieve: credibility, passion, determination, efforts, courage, optimism and respect.
This is our recipe that we want to share with all those who wish to “taste” us, listen to us and accompany us.
