Our story
from 1938 to today
1998-2021
1938
The beginning
The Lavoratti company was established in 1938 in Varazze, on the western Ligurian coast in Italy. It started its activities on beaches, selling sweets and drinks from a wooden box to beachgoers. A few years later, Liberto Lavoratti opened a shop in the historic centre of town, and the chocolate adventure started.
1938
The beginning
The Lavoratti company was established in 1938 in Varazze, on the western Ligurian coast in Italy. It started its activities on beaches, selling sweets and drinks from a wooden box to beachgoers. A few years later, Liberto Lavoratti opened a shop in the historic centre of town, and the chocolate adventure started.
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 START
Fabio Fazio and Davide Petrini acquire the Lavoratti brand and start its relaunch with the utmost care for the terroir and its traditions.
2020
A NEW BEGINNING
Fabio Fazio and Davide Petrini acquire the Lavoratti brand and start its relaunch with the utmost care for the terroir and its traditions.
2021
Corrado Assenza
2022
The new chocolate
2022
The new chocolate
2022
The confectionery
Marco Ferrari runs our confectionery with great expertise and with authentic passion and relentless curiosity.
2022
Confectionery
Marco Ferrari runs our confectionery with great expertise and with authentic passion and relentless curiosity.
2022
Research and development
The lead on our Research & Development is Professor Ernesto Carrega, who teaches at the Università Cattolica del Sacro Cuore in Piacenza and Cremona. He specialises in confectionery processing technologies and is at the helm of the difficult task of realising our dreams. An entire team worked with care and dedication on every aspect of the production line: from renovation of machinery to the choice and traceability of raw materials, never leaving aside a great care for the environment and a growth model based on sustainability and social responsibility.
2022
Research and development
The lead on our Research & Development is Professor Ernesto Carrega, who teaches at the Università Cattolica del Sacro Cuore in Piacenza and Cremona. He specialises in confectionery processing technologies and is at the helm of the difficult task of realising our dreams. An entire team worked with care and dedication on every aspect of the production line: from renovation of machinery to the choice and traceability of raw materials, never leaving aside a great care for the environment and a growth model based on sustainability and social responsibility.