Guido Gobino entered the family business immediately bringing a flurry of great innovation. Decides to invest in Turin's iconic chocolate, changes the old brand, renaming the company Laboratorio Artigianale del Giandujotto. He introduced attention to design for the first time in the Turin chocolate scene and invested in machinery by bringing profound technological innovation, accompanying the journey with great passion.

From an ingenious intuition comes Tourinot, the 5-gram version of the classic Turin Giandujotto. The small size makes it more elegant and refined and in keeping with the mignon tradition of Savoy pastry. It will be produced using the best raw materials and the extrusion technique that makes it possible to obtain Giandujotti and Tourinot® as it used to be done in the old days, when the dough was shaped by hand with traditional knifeIle. The Tourinot will become a symbol of tradition, design and innovation.

Close collaboration with Tonda Gentile Trilobata hazelnut producers in the Langhe region begins. The care and search for the best raw materials has always characterized the company, which always prefers a direct relationship with producers, shortening the supply chain by improving control over the entire supply chain.

Tourinot Maximo was born following the original Gianduja recipe of 1865; Gianduja originally did not include the use of powdered milk; Guido Gobino brings the original recipe back to life using only IGP Piedmont Hazelnuts, Aromatic Cocoa and Italian Sugar.

Guido Gobino opens the Bottega di Via Lagrange, a historic venue, the former home of "Villarboito Timbri e Targhe"; a treasure chest of antique wood where his creations find their place, in the heart of the city.

On the occasion of Turin World Design Capital, N'UOVO was born, an Easter egg with an innovative design that is still produced and appreciated for the lightness and elegance of its lines. In the same year, Cremino al sale was recognized and awarded by the London Chocolate Academy as the best praline in the world.

Tourinot Maximo +39 is born, Tourinot's third recipe, with more than 40 percent Piedmont Hazelnuts, entirely hand-tempered, as it once was. The ultimate expression of our artisan savoir-faire.

The new roasting department, built with the support of the Faculty of Agriculture of the University of Turin, is inaugurated. Alongside tradition we love to juxtapose the most innovative technology. The same year saw the birth of Vernuij, our version of the rhum-flavored cuneese, coated with Blend 75%.

Start collaboration with Chontalpa (Mexico) cocoa producers, a Slow Food Presidium: our first step toward a 100% traceable cocoa supply chain.

To celebrate the 10th anniversary of Via Lagrange, we are creating Tourinot N°10: a chocolate with all the typical smoothness of Giandujotto, but with the lingering character of our best fondants. A difficult balance to achieve, which took more than 18 trials before we knew its final version.

Our ice creams on a stick are born: STIK! The summer reinterpretation of our raw materials. A range updated every year, with covered ice creams and a line dedicated to sorbets with authentic fruit pulp.

Our collaboration with the prestigious fashion house Giorgio Armani begins. Guido Gobino is named Ambassador of the Tonda e Gentile Hazelnut of the Langhe in the world.

We celebrate Tourinot's 25th anniversary with the publication of "5 Grams of Happiness," a unique account of the company's history written by the unmistakable pen of Giuseppe Culicchia.

Pietro Gobino joined the company, immediately bringing a strong impetus of technological innovation and a strong focus on sustainability issues. The ESG Team is just born this year, and we are publishing our first corporate sustainability report Tourinot Bianco is born, a praline made by the traditional Piedmontese method from fine ingredients from Sicily: almonds from Avola, zest from the oranges of Noto, and whole-grain salt from the Paceco saltworks.