In the 19th century, Secondo Vergani worked as a shop assistant in Cremona, Italy, a town known for the production of the nougat candy called torrone. When he took over the store in 1881, he ended up devoting efforts to the confection completely, and kicked off a legacy of excellence when it comes to handcrafted Italian candy. Wrapped in gold foil, bite-size nuggets of classic gianduiotto are pure decadence. Made from premium selected and high quality raw materials, the handcrafted milk chocolates are filled with gianduja, a paste made from chocolate and hazelnuts.
