Gianduiotto is a chocolate originating in the Piedmont region of Italy, shaped like small ingots and individually wrapped in gold or silver colored foil, made from a paste of sugar, cocoa and Tonda Gentile delle Langhe hazelnuts. It is a specialty of Turin and takes its name from gianduja, the chocolate hazelnut blend also used in Nutella, first produced commercially in 1852 by Pierre Paul Caffarel and Michele Prochet after Napoleonic era trade blockades limited Italian access to raw cocoa and pushed chocolate makers toward locally grown hazelnuts. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Origin Region Connections
Expresses Tradition
Source Gianduiotto (Wikipedia)
In Cuisine
Source Gianduiotto (Wikipedia)
Uses Ingredient
Source Gianduiotto (Wikipedia)
Source Gianduiotto (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: Italy, originated there.
Sources
1. Gianduiotto (Wikidata)
P495 (country of origin): ItalyQuote, P495 (country of origin): Italy
Italy
Gianduiotto (Wikipedia)
Introduction
The official "birth" of gianduiotti was in 1852 in Turin, by Pierre Paul Caffarel and Michele Prochet, the first to grind hazelnuts into a paste before adding them to the cocoa and sugar mix.
- Uses Ingredient: Sugar, Infobox main_ingredient field: Gianduja (sugar, chocolate, hazelnuts)
- Uses Ingredient: Hazelnut, Infobox main_ingredient field: Gianduja (sugar, chocolate, hazelnuts)
- Expresses Tradition: Cacao Fermentation and Chocolate Making, Wikipedia category: Category:European chocolate bars
In Cuisine: Italian Cuisine, lead paragraph
Gianduiotto (Italian: [dʒanduˈjɔtto]; Piedmontese: giandojòt [dʒaŋdʊˈjɔt]) is a chocolate originating in the Piedmont region of Italy.
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