“We have nothing to envy to the French, who in fact respect us, but we could do much more”: Guido Gobino, chocolate artisan from Turin, holds up the flag of tradition and does so through an interview with First&Food, the new FIRSTonline magazine entirely dedicated to the world of food and agriculture. gobino, owner of the historic boutique in via Lagrange, in the center of the Savoy city, sells a lot abroad but dreams of further international expansion, perhaps by opening a shop “in Paris or London. It would be nice to challenge the French at home. But in my experience, the country most interested in Made in Italy is Japan”.
The interview touches on various topics, including that of a reality like Eataly, which has been able to give space to small local excellences and niche producers, such as Gobino, specialized in giandujotti but continuously looking for new flavours and new products to offer to customers looking for high quality. Also of the raw materials: "The best cocoa is that of Venezuela", admits the artisan son of art, also noting a marked attention to sustainability and, where possible, of the zero kilometer, rewarding in many cases local Piedmontese or in any case national.
Gobino's is a family tradition: in 1964 his father Giuseppe became production manager of a small factory in via Cagliari, where chocolates and candies are packaged for third parties. In 1980 Giuseppe Gobino became the owner of the factory, which he became in the 90s “Giandujotto Artisan Workshop” and then, under the guidance of Guido, a shop where craftsmanship and modernity merge to offer the highest quality.
Read the interview on First&Food.
