{"id":12042,"date":"2026-10-24T20:12:27","date_gmt":"2026-10-24T20:12:27","guid":{"rendered":"https:\/\/italytravelo.com\/?post_type=listing&p=12042"},"modified":"2026-10-24T20:12:28","modified_gmt":"2026-10-24T20:12:28","slug":"cioccolato-festival-turin-italy","status":"publish","type":"listing","link":"https:\/\/italytravelo.com\/nl\/event\/cioccolato-festival-turin-italy\/","title":{"rendered":"CioccolaT\u00f2 Festival 2027 \u2013 Turin, Italy"},"content":{"rendered":"\n

Overview<\/h3>\n\n\n\n

CioccolaT\u00f2 Festival is the largest artisan chocolate festival in Italy and the official chocolate festival of Turin, a city that has been recognized for centuries as the Italian capital of chocolate. Promoted by the Turin Chamber of Commerce and the City of Turin and organized by Turismo Torino e Provincia with the support of the Piedmont Region, the festival brings together the very best of the cocoa supply chain in one exceptional setting. The philosophy of the event is clear and uncompromising. At CioccolaT\u00f2, space is given only to those who truly produce chocolate, guaranteeing quality, authenticity and a transparent supply chain from bean to bar.<\/p>\n\n\n\n

The festival village is set up in Piazza Vittorio Veneto, one of the largest and most elegant baroque squares in Europe, with its grand porticos and its breathtaking view over the Po River and the hills beyond. For the first time in its history, CioccolaT\u00f2 will feature a guest country, and the honor goes to Belgium, a nation renowned worldwide for its chocolate-making tradition, its praline culture and its mastery of ganache and couverture. This international expansion marks the most international edition to date and consolidates Turin\u2019s role on the European chocolate scene.<\/p>\n\n\n\n

What began as a local celebration has grown into a major international gathering that now attracts over 200,000 visitors per edition, with thousands of kilograms of chocolate sampled, sold and celebrated. The event is not just a market. It is a city-wide cultural program with guided tastings, workshops, talks, conferences, and educational labs that take place in some of the most prestigious museum venues and historical buildings in Turin. It is designed to be a multisensory experience where taste, culture and art blend seamlessly, offering a deep dive into the history, sustainability and future of chocolate.<\/p>\n\n\n\n

What Makes This Food Event Special<\/h3>\n\n\n\n

A Strict Producer-Only Rule<\/strong>: Many food festivals allow resellers and distributors. CioccolaT\u00f2 does not. Every exhibitor is carefully selected and must prove that they are a direct producer or artisan chocolatier. This means that when you talk to someone behind a stall, you are talking to the person who roasted the beans, who selected the hazelnuts, who tempered the chocolate. This direct connection creates a level of transparency and trust that is rare in the food festival world.<\/p>\n\n\n\n

The Soul of Turin in Every Bite<\/strong>: Turin is not a random host city. This is the city where gianduja was invented during the Napoleonic blockade, where the first individually wrapped chocolate in history was created as a gesture of Savoyard elegance, where bicerin was born in the historic cafes, and where iconic layered cremino was perfected. CioccolaT\u00f2 celebrates this living heritage. It is not an imported idea but an expression of local identity.<\/p>\n\n\n\n

Belgium as First Guest Country<\/strong>: The 2027 edition introduces a historic first. Belgium will have a dedicated exhibition space in Piazza Vittorio Veneto, offering visitors the opportunity to discover new interpretations and techniques related to cocoa. You will be able to compare the Piedmontese hazelnut-based tradition with the Belgian praline tradition side by side, understanding how two great chocolate cultures approach the same raw material with different philosophies.<\/p>\n\n\n\n

A City-Wide Experience<\/strong>: The heart of the festival will be the craftsmanship and excellence of the raw materials, but the experience extends far beyond the square. The event will take place in the central Piazza Vittorio Veneto and in some museum venues and historical buildings such as the Museo Nazionale del Cinema, the Circolo dei Lettori, the Gallerie d’Italia, and the Polo artistico e culturale le Rosine. This transforms a simple market visit into a cultural itinerary through Turin.<\/p>\n\n\n\n

Education, Sustainability and the Future<\/strong>: Beyond indulgence, CioccolaT\u00f2 is a platform for serious discussion about the future of chocolate. The program includes talks on ethical sourcing, climate impact on cocoa farming, the preservation of rare cocoa varieties like criollo, and the economic sustainability of small artisan labs. It is a festival that makes you think as much as it makes you taste.<\/p>\n\n\n\n

Designed for Everyone<\/strong>: The festival is generally family-friendly, with opportunities for all ages to enjoy tastings and learn about chocolate. There are creative workshops for children based on chocolate games and educational information, as well as creative workshops for adults where you can even learn new recipes and the history of chocolate.<\/p>\n\n\n\n

Food, Cuisine & Specialties<\/h3>\n\n\n\n

The food offering at CioccolaT\u00f2 is entirely focused on chocolate, but within that focus, the diversity is astonishing. The festival is an opportunity to taste chocolate in forms that most visitors have never encountered before.<\/p>\n\n\n\n

The foundation of everything is the historic Piedmontese repertoire. You will find gianduja in its purest form, a smooth blend of chocolate and Piedmont IGP hazelnuts that melts instantly on the tongue. You will find cremino, Turin\u2019s iconic layered chocolate cube with alternating layers of gianduja, almond and coffee paste, each layer perfectly balanced. You will find cri-cri, the cheerful little hazelnut heart coated in chocolate and covered in tiny white sugar beads, wrapped like candies, which is a traditional wedding favor in Piedmont. And you will find bicerin, the famous warm drink of chocolate, espresso and fresh cream served in a small glass, which must be sipped without stirring to experience the three temperatures and textures.<\/p>\n\n\n\n

Beyond the classics, the festival showcases the full spectrum of modern artisan chocolate. This includes single-origin dark chocolate bars with cocoa percentages ranging from 65 percent to 100 percent, sourced from specific plantations in Venezuela, Madagascar, Ecuador and Vietnam. You will taste milk chocolate made with Alpine milk, white chocolate infused with Barolo wine, sea salt from Sicily, candied ginger, and Piedmontese chestnuts. You will discover spreadable creams, hand-rolled truffles, bonbons filled with fruit ganache, caramel with fleur de sel, and liqueur-infused pralines.<\/p>\n\n\n\n

One of the most surprising aspects for first-time visitors is the presence of chocolate beyond the bar. Artisans present chocolate pasta, chocolate-infused cheeses, chocolate beers and chocolate liquors, chocolate gelato including the historic Pinguino, which was patented in Turin as the first gelato in the world to be served on a stick covered by chocolate. There are chocolate cakes, chocolate breads, and even savory dishes where chocolate is used as a spice. In the Chocogadget area of Piazza Vittorio Veneto, you will also find over a hundred different chocolate-themed merchandising products dedicated to chocolate, such as the surprising Chocolamp and Chocoumbrella and lots of other choco-gift ideas that have become collectors items.<\/p>\n\n\n\n

Chefs, Restaurants & Food Vendors<\/h3>\n\n\n\n

The vendor selection is the heart and soul of CioccolaT\u00f2. The large exhibition area will be dedicated exclusively to chocolate producers and artisans, guaranteeing that you are buying directly from the maker.<\/p>\n\n\n\n

Among the historic Turin houses that traditionally participate, you can expect to meet Venchi, famous for its Chocaviar and its 140-year-old gianduja recipe, Guido Gobino, who is considered a master of the modern cremino and high-end single-origin selections, Baratti & Milano, one of the oldest chocolate makers in Italy with royal warrants dating back to the House of Savoy, Caffarel, the inventor of gianduja in 1852 and still operating from Turin, and Peyrano, a historic producer known for artisanal pralines and its historic shop near the Royal Palace.<\/p>\n\n\n\n

Alongside these historic names, the festival hosts a curated selection of bean-to-bar artisans and Italian excellence. Domori is a regular presence, known for its work with rare criollo varieties and its commitment to talks at CioccolaT\u00f2 about the future of chocolate. You will also find small Piedmontese laboratories working exclusively with IGP Piedmont hazelnuts, Sicilian chocolate makers using Modica cold-working techniques that leave sugar crystals intact, and Alpine producers working with mountain milk and wild honey. In addition to the chocolate market, the festival program includes meetings with chocolate producers, talks, lectures, workshops, and special activities for children of all ages.<\/p>\n\n\n\n

For the 2027 edition, the Belgian delegation will add a new dimension. Renowned worldwide for its chocolate-making tradition, Belgium will have a dedicated exhibition space in Piazza Vittorio Veneto, offering visitors the opportunity to discover new interpretations and techniques related to cocoa. Expect Belgian masters of praline, couverture specialists, and innovative makers who are experimenting with fermented cocoa and alternative sweeteners. The presence of both Italian and Belgian artisans in the same square creates a unique opportunity for comparison and dialogue that has never existed before at CioccolaT\u00f2.<\/p>\n\n\n\n

Food Experience<\/h3>\n\n\n\n

Visiting CioccolaT\u00f2 is not about quickly eating chocolate and leaving. It is about slowing down and engaging all your senses. The experience is intentionally designed to be immersive, educational and deeply human.<\/p>\n\n\n\n

As you enter Piazza Vittorio Veneto, you will be guided by scent. The scents of artisanal chocolate act as a guide as you pass from one master chocolatier to another, on a journey through flavors and stories to discover. Each stall invites you to taste before you buy. Artisans are proud to explain where their beans come from, how long they roast their hazelnuts, why they choose a particular percentage. You will learn to taste like a professional, identifying notes of red fruits, tobacco, vanilla, and toasted bread that come from different terroirs.<\/p>\n\n\n\n

The workshop program is extensive. Tasting sessions with teachings from the big names in Turin chocolate-making are held throughout the day. You can join a tempering workshop and learn how to make a glossy, snapping bar at home. You can join a pairing workshop where you learn how dark chocolate pairs with Barolo Chinato, with aged Parmigiano Reggiano, or with Piedmontese hazelnut oil. For children, there are creative workshops based on chocolate games and educational information that teach them where cocoa comes from and how to make simple truffles with their hands.<\/p>\n\n\n\n

The cultural program adds depth. At the Circolo dei Lettori, writers and historians discuss the cultural history of chocolate from the Aztecs to the European courts. At the Museo Nazionale del Cinema, there are screenings and talks about chocolate in film and advertising. At Gallerie d’Italia, art historians explore how chocolate has been represented in art. There are also special experiences like the CioccolaTOur, a guided walking adventure through the city center where you will embark on a tantalizing journey of chocolate tasting with stops at historic cafes for bicerin and hot chocolate.<\/p>\n\n\n\n

Finally, there is the artistic side. In past editions, the festival has presented spectacular chocolate sculptures, including a replica of the peninsula of Italy made entirely in chocolate more than 13 meters long and weighing about 14 tons on display in Piazza Vittorio Veneto. Live sculpting performances, chocolate painting, and installations by art students turn chocolate into a temporary art form that is as beautiful to look at as it is to eat.<\/p>\n\n\n\n

Date & Schedule<\/h3>\n\n\n\n

Event Dates<\/strong>: February 10\u201314, 2027<\/p>\n\n\n\n

Full Schedule Information<\/strong>:<\/p>\n\n\n\n