Il Cioccolato dei Trappisti, in the Castelli Romani area, is the oldest chocolate factory in Rome and definitely one of the first factories in Italy and in the world.
Chocolate production began around 1884 in the Catacombs of St. Callixtus area along via Appia. The unique recipe and processing method of the Trappist Monks have been kept unchanged throughout the centuries.

Only high quality raw materials are used such as Nocciola Tonda Gentile Romana DOP, a round and delicately flavoured hazelnut which is produced in specific areas of northern Latium and full cream milk. The genuineness of the recipe is guaranteed through slow processing and hand moulding on stone.

To prepare our special Gianduja, for instance, the hazelnut paste is processed directly in the factory at the moment. Our 90% Extra Dark Chocolate, awarded at the CIBUS CONNECT 2019 in Parma as one of the 100 most innovative italian products of the year, is the result of dosages and processing times that almost eliminate sourness, making it particularly “amiable”.

After complete renovation, the factory has become a productive museum, a perfectly efficient industrial archaeological site, with antique machinery from the late 19th to mid 20th Century.


Phone:+39 069300219


Via Costa Rotonda, 2 fraz. Frattocchie
00047 Marino (RM)

Our Chocolate is made through a slow processing, is kneaded with stone, goes through a conching phase lasting up to 48 hours and is finally shaped by hand.

Products from
Il Cioccolato di Roma Srl

Explore our products on the Foodscovery online marketplace.

Last modified: 25 May 2022
This page is managed directly by the exhibitor and Slow Food does not take responsibility for the content herein. Report page