Buono e Sano Competitors

We began a long time ago, in 1878 in fact, with Silviano Venchi, a 20-year-old from Turin who loved chocolate so much he spent all his savings on two bronze cauldrons and began to experiment, first in his apartment, then in a small place on Via degli Artisti in Borgo Vaniglia, Turin. These experiments were so successful that after some years came Nougatine, a sweet with Piedmont hazelnuts, chopped, caramelised and coated in extra-dark chocolate (we recommend rereading this history while sampling some) and Venchi Spa, “the most elegant chocolate shop in Piedmont” named among other things “Purveyor to the Royal Household”. Today, there is no longer the royal coat of arms on the packaging, but the passion, meticulous care and courage to experiment remain. And so it was that all of our imaginatively named chocolates were created: our Chocaviar, Truffles, Gianduiotti, Cremini, bars, Suprema spread, Gelato and Gourmet eggs. All delicious, healthy, natural, made with the best ingredients and the best intentions: to look on the bright side and to live a long happy life that, if nothing else, is a little bit sweeter. With 140 years of history, today we have international recognition: with more than 350 chocolate recipes and 90 gelato flavours, we’re found in more than 70 countries in key cities like London, Hong Kong, Dubai and New York with the biggest chocolate waterfall of all time. On this journey towards international expansion, in 2019 we reached 100 million euros of turnover and we landed in Berlin, Shanghai and Tokyo in the name of beauty, joy and conviviality, transforming “Made in Italy” into “Experienced like in Italy” and exceeding 120 shops worldwide!

For over three decades, passion, rigour and savoir-faire have been the driving force of the work, creation and excellence that is the taste of La Maison du Chocolat, founded in 1977 by Robert Linxe. From Parisian grand artisan to international luxury chocolatier, La Maison du Chocolat carries on the tradition of its grand classics, and each season, crafts new ephemeral chocolate collections, showing that the art of chocolate is ever evolving. Nicolas Cloiseau, Master Chef of La Maison du Chocolat, Meilleur Ouvrier de France Chocolatier 2007, maintains a signature taste throughout his creations, even from the delicate chocolate covering, to the sumptuous ganache, following through to the chocolate pastries. For more than 35 years, La Maison du Chocolat has taken the science of balance and associations to an art form. Perfect harmony on the palate highlights the singularity of these signature creations of unique taste.

New York, Milan, Paris, Mexico... Our ice cream tastes the same everywhere in the world thanks to the unique expertise of our manufacturing workshop. Our artisans churn exceptional ice cream daily using rigorously selected natural ingredients, organic farm eggs, high-quality whole milk, and no artificial flavors or colors. Within our stores, Gelato Artists possess a unique talent—shaping our ice cream into a rose with a spatula, all under the delighted gaze of our customers. Amorino is looking for various profiles to support its growth: Lively salespeople for the stores Charismatic franchisees to open stores through the world Passionate production staff for the ice cream workshop Gourmet collaborators for support functions. Since the beginning of the adventure in 2002, Amorino's founders, Paolo Benassi and Cristiano Sereni, have been committed to developing a large family around their brand where everyone takes pleasure in working. See you soon at Amorino!