La Cabossa

• Spreads

• Chocolate

Meet the producer

"La Cabossa" was born in 2017 from the idea of the young chocolatier Marco Magnano from Torino.

He wanted to combine tradition and innovation to introduce new chocolate products.

The name "La Cabossa" refers to the name of the cocoa tree fruit that contains the cocoa beans from which chocolate is made.

The idea behind this chocolate shop is to start from excellent local raw materials, maintaining short supply chains and direct relationships with producers to guarantee exceptional quality and respect for the environment and the workers.

The "giandujotti" are made according to the original recipe with only 3 ingredients: "PGI Piemonte Hazelnuts" from the Langhe area, Venezuelan cocoa and cane sugar.

Bars and spreadable creams complete the products range.


  • Spreads
  • Chocolate

When give their best

  • After lunch
  • Afternoon break
  • After dinner

The perfect match

Classic, pistachio and dark "giandujotti" are a traditional Piedmontese meal-ender to be eaten alone, with a coffee or a sip of "Bicerin" or grappa.

The single-origin cocoa bars should be savoured slowly to fully enjoy the nuanced taste of each one of them.


La Cabossa
Corso San Maurizio, 16/B
10124 Torino (TO)

Condividi su: