HISTORY

The Cioccafè begins with Laura Ferruolo, to whom her grandfather handed down the ancient Neapolitan confectionery art in great detail. In 1970, she founded the “Confettificio Ferruolo” with her husband Felice Basile. For many years, Confettificio Ferruolo has been producing and marketing sugared almonds of all kinds, allowing "Maestro Sor Felice", as Felice Basile is still known today, to consolidate and improve his already rich experience in the production of sugared almonds and other confectionery products.

FROM CONFETTI TO CHOCOLATE

In the early 90s, a slow but inexorable conversion of the company took place, from the production of sugared almonds to the production of chocolate pralines. One day, we are in September 1995, after several tests, MAESTRO SOR FELICE creates a praline made with a wood-roasted Santos coffee bean and covered with tasty dark chocolate. Shortly thereafter this praline will be known with the name of: “Cioccafè”. The product immediately met with resounding success: new machinery was purchased, the staff increased and the Cioccafè brand was registered internationally. Maestro Sor Felice, helped by his own children, Salvatore and Annalisa, develops the Cioccafè of today.

DEVELOPMENT

A 360-degree corporate, organizational, logistical and financial reorganization plan is approved, with the aim of giving the company a solid, dynamic and efficient structure. Commercial and distribution collaboration agreements are signed with Italian and foreign companies. In August 2001, the production plants were completely moved to a new and larger facility.

THE PRESENT

Today the production site of Cioccafè is located in Aprilia, south of Rome. The structure is made up of modern technologies which support the ancient recipes, thus allowing to obtain excellent products. Local complementary companies and international partners are the setting for the organization of Cioccafè, led with passion and genius, today as fifty years ago, by Maestro Sor Felice and his sons, who are keen to remember that: "We are and will remain always artisans ... in sweetness ... ".