Our story
from 1938 to today
1938
The beginning
Lavoratti was founded in 1938 in Varazze, on the western Ligurian Riviera. In the beginning, the business consisted of carrying sweets and drinks in a wooden box to sell to beachgoers along the shore. What started as a simple and genuine activity soon evolved into something much greater.
A few years later, Liberto Lavoratti opened a small shop in the historic center of the town, laying the foundations for a company that would gradually build its own identity in the world of artisanal chocolate. Passion, dedication and a strong connection to the local territory immediately became the heart of the company.
From the very beginning, Lavoratti combined tradition and experimentation, preserving the authenticity of its origins while developing a continuous creative research. The desire to innovate without losing the value of craftsmanship has accompanied the company throughout its evolution.
Even today, that same pioneering spirit continues to guide every creation, carrying forward a story of excellence that began on the beaches of Varazze more than eighty years ago.
1964
FABIO FAZIO
“That was the year I was born, in Savona, ten kilometres from Varazze. That’s where my grandparents were, and every Easter, they would buy me a Lavoratti egg. The days immediately before Easter were full of a magical, unrepeatable anticipation. I can still feel that smell of chocolate on me, it was so desired, it filled the room, and it had to be consumed carefully so that it would last the longest time possible. I am happy to have contributed with my other partners so that this company can continue in its path, overcoming the difficulties of these tough years”.
Fabio Fazio
2020
A NEW BEGINNING
Fabio Fazio and Davide Petrini took over the Lavoratti brand, giving life to a new chapter in its history. From the very beginning, the goal was clear: to preserve the company’s historical identity while projecting it toward a new contemporary vision of chocolate.
From this rebirth emerged a journey driven by research, quality and experimentation, where artisanal tradition meets creativity, design and attention to raw ingredients. Every product is created with the idea of offering an experience capable of combining taste, aesthetics and emotion.
The relaunch of Lavoratti also marked the beginning of new collaborations and a creative language that goes beyond the product itself, transforming chocolate into a means of storytelling and sharing.
Even today, this spirit continues to guide the company along a path of constant evolution, maintaining the desire to innovate without losing the connection to its own history.
2021
Corrado Assenza
2022
The new chocolate
In 2022, Lavoratti introduced a completely renewed identity, opening a new chapter in its creative journey. The company expanded its collection while preserving the artisanal care and attention to quality that have always defined its history.
At the heart of this vision is the choice to use cacao sourced from Ecuador, considered among the finest in the world for its aromatic complexity, elegance and richness of flavor. An exceptional raw material that becomes the foundation for a new creative language.
Chocolate is therefore interpreted as a true vehicle of flavors: a medium capable of embracing, enhancing and expressing ingredients, aromas and inspirations drawn from the Mediterranean world. Citrus fruits, aromatic herbs, dried fruits, spices and saline notes intertwine in a balance that combines research, memory and experimentation.
This is how the “Mediterranean Chocolate” project takes shape — the expression of a philosophy that transforms chocolate into a sensory and cultural experience, where artisanal tradition and contemporary vision coexist in continuous evolution.
2022
The confectionery
Lavoratti 1938 was born as a creative laboratory where research, technique and artisanal sensitivity come together to shape new ideas through chocolate. Every creation takes life from a careful and measured approach, where time, precision and experimentation become an integral part of the creative process.
Here, chocolate is molded and interpreted through precise gestures, aesthetic research and continuous evolution. Alongside tradition coexist new techniques, contemporary tools and constant attention to the balance between textures, aromas and details.
The laboratory is also a space open to encounters and collaboration, a place where different experiences, visions and creative languages intertwine to give life to projects and collections in constant transformation. A dynamic environment that over the years has opened its doors to prestigious collaborations and creative exchanges, becoming an essential part of the identity of Lavoratti 1938.
2023
CARLO CRACCO
Exactly six months after the birth, on September 15th, 2022, announced to the press at Carlo Cracco’s Restaurant in Portofino, “Il Pitosforo”, we are really proud to announce that, on the occasion of Easter 2023, Carlo Cracco and Lavoratti 1938 meet again to launch a collaboration which we are sure will be lasting and profitable and which begins with the presentation of a special collection.
2023
our team
Behind every Lavoratti 1938 creation there are people who work every day with passion, precision and curiosity.
In our laboratory, chocolate is interpreted as a living material: every ingredient is carefully selected, every process requires time, attention and balance. From the research of Mediterranean flavors to new creative collaborations, our work is born from the meeting between craftsmanship and imagination.
For us, chocolate is a language capable of telling stories, evoking memories and creating authentic emotions. A continuous journey through taste, aesthetics and wonder.