In 1857, Luigi Leone opened a confectionery in Alba, Piedmont, then moving to Turin to capitalise on the emerging chocolate revolution where he fit seamlessly into its sweet heritage since 1650. Leone's rapport with the Savoy royalty ensured success, a legacy seen on Leone boxes today.
The team at Leone travel all over the world to discover the best ingredients for their sweets, such as Kordofan gum from Sudan and the fragrant flavours of vanilla from Mexico. They also use citrus from Calabria, ensuring each candy bursts with authentic Italian flavour.
Since 1847, Luigi Leone's handmade sweets combined passion and tradition. Despite modern methods, Leone retains 19th-century techniques and bronze moulds for authenticity. Their jellies burst with real fruit. Opening their vintage tins, inspired by the 1880s, transports you to a charming Turin stor
