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Dish

Gianduiotto

Breads, Flatbreads and Savory Pastries

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 Period, From (Year)
from 1852 1
Origin Region
Italy 2
FAQs

Why is the gianduiotto shaped like an upturned boat?

The upturned boat shape also resembles the tricorn hat of the Gianduja character.

According to The Chocolate Professor, gianduiotti are made of gianduja paste and have the shape of an upturned boat, which also resembles the tricorn hat of Gianduja. The same source says the new product was launched during Carnival and was handed out by men masqueraded as Gianduja.
Connections

Expresses Tradition

Cacao Fermentation and Chocolate Making, Food Traditions
Source Gianduiotto (Wikipedia)

In Cuisine

Italian Cuisine, Cuisines
Source Gianduiotto (Wikipedia)

Uses Ingredient

Hazelnut, Ingredients
Source Gianduiotto (Wikipedia)
Sugar, Ingredients
Source Gianduiotto (Wikipedia)
In the Other Atlases

Originated In

Italy

Also in Geography Atlas: where this subject originated.

Source Gianduiotto (Wikipedia)
Sources
1. 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.
  • Wikipedia, Gianduiotto, lead section, placement of the dish in a group
    is a chocolate originating in the Piedmont region of Italy.
  • Lead paragraph
    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
View the Source
2. Gianduiotto (Wikidata)
P495 (country of origin): Italy
Quote, P495 (country of origin): Italy
Italy
View the Source
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