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|
 Twogianduiotti | |
| Type | Chocolate |
|---|---|
| Place of origin | Italy |
| Region or state | Turin andNovi Ligure,Piedmont |
| Main ingredients | Gianduja (sugar,cocoa,hazelnuts) |
Gianduiotto (Italian:[dʒanduˈjɔtto];Piedmontese:giandojòt[dʒaŋdʊˈjɔt]) is achocolate originating in thePiedmont region ofItaly.Gianduiotti are shaped likeingots and individually wrapped in a (usually) gold- or silver-colored foil cover. They are a specialty ofTurin, and take their name fromgianduja, the blend of chocolate and hazelnut used forgianduiotti and other sweets, includingNutella. This blend itself is named afterGianduja, a mask incommedia dell'arte, a type of Italian theater, that represents the Piemonte. Gianduja's tricorner hat inspired the shape of thegianduiotto.
Gianduiotti are produced from a paste of sugar, cocoa and hazelnutTonda Gentile delleLanghe. The official "birth" ofgianduiotti was in 1852 in Turin, byPierre Paul Caffarel and Michele Prochet, the first to grind hazelnuts into a paste before adding them to the cocoa and sugar mix.
Mixing hazelnut into "standard" chocolates began at an industrial scale in response toBritain'sblockade ofNapoleonic France and its allies in the early 19th century, which greatly limited Italian access to South American cocoa. With the high prices of raw cocoa, Turin's chocolate makers started incorporating bits of roasted hazelnuts, which were locally grown and readily available in Piedmont, to make the final product more affordable.[1]
Media related toGianduiotto at Wikimedia Commons
