CioccolaTò, the event that pays homage to and enhances the artisan production of chocolate, returns to Turin from 13 to 17 February.
This year the event is over five days
After the success of last year's edition, which closed with more than 100,000 visitors in four days and with some 70 stands and 50 producers, CioccolaTò 2026 will extend its duration by one day, embracing both the Valentine's Day and Carnival with Shrove Tuesday holidays. The fair will be held in Piazza Vittorio Veneto and, in addition to the exhibition in the square, will involve various cultural hubs in the city such as historical venues and museums, with a varied programme of cultural and artistic events.
Also open to ice cream makers, bakers, and liqueur producers
The leitmotif of the event remains excellence, hosting only producers of chocolate or chocolate-related specialties. Space will be given to chocolatiers, but also to confectioners, ice cream makers, bakers, and liqueur producers as long as they are skilled, quality craftsmen and craftswomen. Among the exhibitors the Maestri del Gusto (Masters of Taste) of Turin and province, but also masters from Piedmonte from other Italian regions and also from abroad, are expected to attend. 
@Turismo Torino e Provincia
Tastings and workshops that narrate the world of chocolate
Tastings, meetings and workshops will promote the relationship between food and society, between emotion and knowledge, Central themes will include love as a feeling, language and forms of freedom, and its metamorphosis. CioccolaTò 2026 will also explore the cinema, literature, music and other forms of creativity that narrate the world through chocolate, while art and play workshops for young and old will transform cocoa into an expressive material.
Turin in famous for its Giandujotto chocolate
A place of honour will be reserved for the Giandujotto di Torino (spelled with a j) IGP, a confectionary which is made with hazelnuts, sugar and cocoa paste that is the symbol of the Piedmontese city and one of the protagonists of the next edition of CioccolaTò.
In 1806, with the introduction of the Continental Blockade by Napoleon, importing cocoa became difficult and expensive. And even Turin, a city with a strong chocolate-making tradition, had to deal with the shortage of raw material for its chocolates. Turins confectioners reacted by exploiting a local resource that was always available: the tonda gentile hazelnut from the Langhe region. Chopped and combined with cocoa, they were able to create a new mixture with an original taste and lower costs, the forerunner of what would later be known as Turin’s Gianduja paste.
