Truffles are the outcome of a long research and they strongly represent Lavoratti 1938’s offering. Available in multiple combinations, dusted or coated, they will be a great surprise for the public.

Our chocolate is one of the best in the
world. We selected cocoa from the Hacienda
San José in Ecuador, whose legacy started in
Los Ríos in the 30’s. It has received endless
awards.

Quality in the ingredients is crucial for reaching
excellence in output. Corrado Assenza is not
only one of the most credible and renowned
figures in the world of pastry, but he is also a
poet, an intellectual who uses ingredients like a
writer uses words.  Our labels are short. Few ingredients mean

Lavoratti’s entire production is conceived
as an “editorial line”, where every product is
a Chapter in its story.
The packaging of our bars brings to mind
a book cover, and we even created a box to
hold the first eight products.

The “Ditta Lavoratti” company was established
in Varazze, on the western coast of Liguria
in Italy, in 1938. Filled doughnuts were carried
around beaches and sold to beachgoers
from a shoulder-strapped wooden box. A
few years later, Aliberto Lavoratti opened
a shop in the historical centre of town,
and the chocolate adventure started