Paper is the most widely used material in the production of our packaging, corresponding to 67 percent of total materials. Of this, almost all of it is FSC certified, meaning it is produced with pulp from a responsibly managed forest and supply chain.

From 2021, we have gradually introduced a new type of paper, Tree Free, composed of 75 percent bamboo fibers and 25 percent cotton fibers, a pre-consumer waste from the cotton industry that cannot be used for the textile industry, but a valuable resource for other supply chains, such as the paper industry. This material, derived from crops that are renewed annually and have no impact on forests, is produced with renewable energy and is fully recyclable and biodegradable. In 2021 alone, we purchased 1.7 tons.

All papermaking material is completely recyclable. We have always limited the use of packaging, making use of reusable and washable boxes for product storage for internal use, and promote the reuse of all incoming and outgoing packaging in order to give new life to existing packaging.


Part of the components used in the packaging of our Chocolate are composed of plastic materials. Over the years, we have tried to gradually reduce the use of this material, while considering running out of stock, in order to enhance the value of goods already produced and usable, in an anti-waste perspective.

Where possible, we have replaced virgin plastic with post-consumer reclaimed materials in order to revalue a still valuable raw material.

In parallel, we are constantly looking for alternative, less impactful materials, as long as they guarantee the same performance in terms of preserving the flavor profile and integrity of our Chocolate.

In the line of the new 2022Collection, we have replaced the classic ppl bags with ones made from 100% compostable material derived from cellulose; this substitution will lead us to avoid the use of more than 2 tons of plastic.



Aluminum is a valuable material historically used for wrapping chocolate and is 100% recyclable. We will hardly be able to do without its use in the future; the chocolate wrapping function performed by this material allows us to prolong its life as well as protect it from spoilage, reducing potential food waste.

Improvements we are implementing include our best communication practices to incentivize consumers to separate the small seal that allows some chocolates to be sealed in order to ensure greater efficiency in recycling.