The first news about the Peyrano family in Turin dates back to the beginning of the 19th century, a period in which they were involved in professional fishing and boat rental for trips on the Po River.

In 1911, the Peyrano family was composed of: grandfather Giacomo (owner of a pier), his wife Agnese Maronetto, his children Antonio, Luigi, Lucia and Giovanna with their son Giacomo, known as Giacolin.

At the end of the century, Antonio (born in 1880) worked as an apprentice at the firm “Baratti e Milano”. He continued his experience, starting in 1912, at “Capobianchi” in Ancona, where he was hired as a technician in the candy sector.

He then moved to the city in the Marche region together with his sisters Lucia, Giovanna and his nephew Giacomo.

His sister Lucia was also hired by the same company to be responsible for wrapping the sweets.

Back in Turin, in 1915 Lucia started a candy manufacturing and sales business in the current Peyrano location at Corso Moncalieri 47, which, due to the war events, she was unfortunately forced to suspend.

After the war, in 1919 the Peyrano Lucia company, with the participation of Antonio, resumed the production and sale of sweets.

However, the competition from large companies specialized in that sector and equipped with expensive machinery convinced Antonio to focus on another product: chocolate .

The name Peyrano began to be linked to chocolate starting in 1920 when Antonio decided to undertake its processing by transforming the small laboratory in Corso Moncalieri 47 into a chocolate shop .

The whole family enthusiastically participated in the new business, from the father Giacomo, to the sisters Lucia and Giovanna who took care of the packaging and sales, to the nephew Giacolin who began to work alongside his uncle in 1922.

The early days were not easy, the Peyranos initially had to work with a few essential machines: a roaster, a cocoa cracker, a brieuse (refiner) and a mortar.

Only a few years later, the Galantini mechanical industry granted him the melangeur (mixer), which Antonio Peyrano had always refused, objecting that he did not yet have enough money to pay for it.

This trust and esteem of Mr. Galantini in Antonio Peyrano, arose from the fact that the latter, during his experience at “Capobianchi”, preferred that a discount be given to the company rather than pocketing a percentage of the price for a supply of machinery, according to a widespread habit among confectionery technicians of those times.

In the meantime, the fame of Peyrano chocolate was spreading and in 1938, the chocolate factory obtained, from Vittorio Emanuele III , the coveted recognition of “ Supplier to the Royal House of Savoy ”.

From a memoir written by Giacomo Peyrano in the 1980s:

After the founder's death in 1926, it was his nephew Giacomo, with his mother Giovanna and his wife Angiola, who continued the business.

Starting from 1950 and 1953, Giacomo, with the help of his son Giuseppe, decided to add new "models" with new shapes and flavours to the classic chocolates .

Thus were born the "walnuts", the "hazelnuts", the "almonds", the "shells", the "Romeo and Juliet hearts" and many other chocolates.

After the war, in the 1950s, Italy went through a period of strong economic growth.

Peyrano seized the opportunity by reorganizing and increasing sales without ever compromising the quality standards that have always belonged to this reality.

CULTURAL BOOM OF THE 80'S AND 90'S

The 1980s saw a further modernization of the production facilities and a particular attention to communication.

A synergic feeling was created between haute couture and Peyrano chocolate : the iconic pralines, offered during the fashion shows, were never missing from the ateliers of the great Italian tailors.

Vogue Italia itself regularly used Peyrano products to pay homage to its best clients, just as the most luxurious hotels took to leaving a Peyrano chocolate on their guests' bedside table.

The fusion between chocolate and design was consolidated in the 90s with the design of some special packages entrusted to the creative pencil of important designers such as Ettore Sottsass, Alessandro Mendini, Riccardo Dalisi, David Palterer, Lorenzo Sabbatini and many others.

The philosophy is to exercise a function of " guarding tradition by inserting innovative elements " while respecting craftsmanship. The Laboratory in Corso Moncalieri 47, which occupies an area of ​​about 1000 square meters in the center of the city of Turin, was profoundly renovated in 2021 and remains the production center of the company.

All the processes of Peyrano chocolate start from the selection of cocoa beans that Master Chocolatier Marco Giovine works in the following phases: roasting, grinding and removal of the peel, mixing the different varieties of cocoa with sugar, refining, conching, coating and packaging. Attention to detail and the craftsmanship of the product are two cornerstones of the Peyrano philosophy. The different types of packaging are prepared and wrapped manually with meticulous precision and elegance while the team dedicated to research and development constantly studies new recipes, to add to the traditional ones that are always present.