Rovelli and Chocolate, a long story of true love

It all began back in the 60’s when Antonio Rovelli, a pastry chef with a real passion for chocolate, started to produce his first pralines, by using a fork with the middle prong missing…. It was the moment in which the contracting die was cast, realizing the now famous boero, the praline with an heart of cherry and liqueur. Soon after came the workshop and an innate talent in reinventing machines by putting together pieces of old American machines, in order then to reach, step by step, the existing industrial factory where automatizing machines work alongside skilled workers, in order to create products that are going a wider sector of the Italian and foreign confectionery market.