OUR HISTORY

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.

COMPANY CERTIFICATIONS

Our strategy of sweetness has always developed around only two, irrenounceable elements: All the ingredients’ quality and authenticity, which reward a love for chocolate that lasts in time, by guaranteeing the final customer full satisfaction. Rovelli chocolate will never be a surrogate one, but it will always be a chocolate of high quality: extrafondant dark and fine milk.

TO THE ABOVE ADD THE EXTRAORDINARY RELATIONSHIP BETWEEN PRICE AND QUALITY, THE FANTASY, THE CONSTANT INNOVATION AND THE WIDER AND WIDER PRODUCT LINE THAT REPRESENTS SUCH A COMBINATION OF ELEMENTS THAT MAKES ROVELLI CHOCOLATE EVERY DAY MORE IRRESISTIBLE.

Company Certified according to the BRCGS Standard

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Company Certified according to the IFS Standard

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