The Pellegrini Story and our Swiss Chocolatiers
Pellegrino di Tibaldi de Pellegrini, artist and architect was born in 1527. He gained prominence in Northern Italy by becoming the official Architect of the City of Milan. He designed and constructed the façade of Milan’s Duomo (Cathedral). During this same time period chocolate became the rage in northern Italy. Thus began the Pellegrini heritage of appreciation for art, structure and taste. By 1720, chocolatiers from Florence and Venice, well versed in the art of making chocolate, were welcomed to Switzerland, Germany and France where Pio travelled as a young man.
Pio Pellegrini was born in Trent, Austria, in 1872, of Italian culture, but under Austrian control. Educated in Switzerland, he developed his love of European culture, architecture, art and food. Fluent in Italian, German and French, Pio traveled extensively throughout Europe studying and often indulging his love of fine food and his passion for fine chocolate.
When I was a little girl, I loved to play under the kitchen table while my grandfather Pio, Nonno as I called him, created the most exquisite confections. Every once in a while, I’d emerge and pinch a taste of grated chocolate. Thus, I earned the nickname of “Nonno's Little Mouse!” While cooking, Nonno would regale me with stories of his travels throughout Europe as he described in great detail the wonder of his journey and the spectacle of mouthwatering chocolate delicacies that he enjoyed along the way.
As a child, I remember Nonno Pio’s excitement when magnificent boxes of chocolate arrived from Europe. Chocolate had to be intensely flavorful, beautifully constructed and artfully pleasing to meet his strict standards. Nonno was our inspiration for Truffili di Pellegrini™ – to provide the most excellent chocolate confections for all to enjoy. Nonno Pio loved life and chocolate! He mused, "Chocolate is the stuff of life!"
Our chocolate confections are made in Switzerland in the Pellegrini heritage of art, structure, and taste.
Indulge yourself and enjoy! — Lorraine Pellegrini Thomson (Nonno’s Little Mouse!)
About our Swiss Chocolatiers….
Family has always been important to our Swiss chocolatiers. The company’s fundamental values are reliability, honesty and trust as well as sustainability. Each family member is aware of their responsibility for the environment and for others, both now and in the future. Two production facilities in Switzerland guarantee continuous sustainable quality from cocoa bean to the finished product.
Support and Protection of the Brazilian Rain Forests
There is a Brazilian agricultural cooperative called Cabruca (small cocoa plantations) comprised of 42 organic, family-run farms committed to the preservation of the rainforest and the sustainable cultivation of organic cocoa. Together they cultivate more than 4000 hectares of rainforest unspoiled by artificial farming methods. The luxury cocoa they are able to harvest is limited with only restricted quantities available. Our Swiss chocolatiers are proud of the fact that they are the only company allowed to sell Cabruca products in Switzerland. Be prepared to pay more for the conscience-soothing options -- and expect a better-tasting product
World Cocoa Foundation
Our Swiss chocolatiers are members of the World Cocoa Foundation. The World Cocoa Foundation implements, manages, and participates in economic, social and environmental stewardship programs at the grassroots level for independent family farmers in 15 cocoa-producing countries around the world.
540,000+ Farmers Reached
106,000+ Farmers completed training through the WCF Cocoa Livelihoods Program
100,000+ Additional farm households to be reached through the WCF African Cocoa Initiative
6,600 Farmers and local officials trained in Vietnam
90+ Member companies working together towards cocoa sustainability
We are proud to be associated with and salute our Swiss chocolatiers for their commitment to the sustainability of cocoa and the help they provide to the small farms and cooperatives growing this precious commodity we love, cocoa.