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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

Arrival of Corrado Assenza – the great pastry chef from Noto (Sicily) and internationally-acclaimed flavour-smith, careful selector of ingredients and a champion of absolute quality.

2022

The new chocolate

A completely renewed Lavoratti starts off once again with great enthusiasm, targeting a wider audience and expanding its product range, though retaining the care and passion that have been its trademark from day one. Precious chocolate from San Josè – used by the top pastry and starred chefs – was selected as the most suitable vehicle to carry the flavours and scents of the Mediterranean.

2022

The new chocolate

A completely renewed Lavoratti starts off once again with great enthusiasm, targeting a wider audience and expanding its product range, though retaining the care and passion that have been its trademark from day one. Precious chocolate from San Josè – used by the top pastry and starred chefs – was selected as the most suitable vehicle to carry the flavours and scents of the Mediterranean.

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.

1938-1984