The New Production Facility
Inaugurated in 2016, our new production facility was built following strict criteria of operational efficiency, environmental sustainability, and hygiene standards.
Nestled in a bright, airy location along the banks of the Dora River, it was constructed using low environmental impact materials and equipped with state-of-the-art machinery powered entirely by 100% renewable energy. This setup allows us to reduce CO₂ emissions by 75% annually.
Between 2024 and 2025, the facility underwent a complete digital transformation, streamlining operations, optimizing workflows, and significantly reducing paper consumption.
A Living Laboratory
Every La Perla di Torino creation comes to life inside our production facility—a magical place filled with cascades of chocolate and clouds of powdered sugar. It’s a true laboratory of sweetness and joy, where every day brings a new creation: Chocolate Truffles, indulgent Gianduiotti, Chocolate Bars, Spreads, and elegant Pralines.
For those curious to discover the secrets behind our chocolate-making, we offer guided group tours and interactive workshops, available by reservation, where visitors can experience the magic firsthand.
Filippo Novelli, Maître Chocolatier
“Working with chocolate is a balance of precision and intuition.
With my team, we strive every day to deliver the highest quality and the joy that comes with tasting it.
We rely on cutting-edge technologies, but many of our processes—like decoration and wrapping—are still done by hand.
Ours is a company grounded in the present, but still deeply connected to tradition—an artisanal avant-garde where people love what they do. And that makes all the difference.”
Maître Chocolatier, World Gelato Champion, and a life dedicated to Cocoa and pastry. Filippo Novelli is the beating heart of our Chocolate workshop. His extraordinary technical expertise, combined with boundless creativity, has made him one of the most renowned figures in Turin’s chocolate scene, inseparably linked to La Perla di Torino. Today, he leads a team of 10 skilled professionals, dedicated to every stage of production, from recipe development to wrapping.
The Nocciola Piemonte IGP Room: At the Heart of the Nut
In 2024, our production facility expanded to include two new spaces: one entirely dedicated to the Piemonte Hazelnut IGP Room, and another to the delicate wrapping stage.
In the Hazelnut Room, raw shelled hazelnuts are carefully cleaned, roasted at controlled temperatures, crushed, and refined—becoming the most precious ingredient in our creations.
Discover La Perla Chocolate Lab Experience
See firsthand how La Perla di Torino’s chocolate truffles and sweet creations come to life. Visit our artisanal lab and follow the journey of the finest raw ingredients as they are transformed into exquisite jewels of sweetness.
Visit the Chocolate Laboratory
Learn about chocolate production techniques, discover how our machines work and finish in delight with a guided tasting of our iconic Chocolate Truffles.
I Made a Chocolate Bar
Tour the Lab, taste our Chocolate Truffles and create your own personalized Chocolate Bars, fully crafted and decorated by hand.
I Made an Easter Egg
Choose your Chocolate Egg recipe and decorate it letting your creativity flow and using a variety of fine chocolate and colourful sugar and chocolate decorations.
I Made a Chocolate Tree
The most meaningful Christmas gift is the home-made one. Personalize your own Chocolate Tree with creative decorations and bring it home with you beautifully wrapped.
Received a Gift?
Select the experience you’ve been gifted, choose your preferred date and time, and add it to your cart. At checkout, enter your coupon code and apply it to activate and confirm your booking.
