Novi Gianduiotti
There’s chocolate, and then there’s gianduiotto chocolate. An ancestor of Nutella, the melt-in-the-mouth treat is as rare as it is delicious, “King of Italian chocolate.”
The first Gianduiotti were created in 1852 in Turin by the chocolatiers Pierre Paul Caffarel and Michele Prochet. They began grinding local hazelnuts into a paste to stretch the limited supply of cocoa at the time.
Originating in Turin in the Piedmont region of Italy, This blend itself is named after Gianduja, a mask in commedia dell’arte, a type of Italian theater, that represents the Piemonte. Gianduja’s tricorner hat inspired the shape of the gianduiotto, thought to come from carnival figure Gianduja, a jolly wine-loving peasant, popular in the 1800s, who embodied the epicurean nature of locals.
Its birthplace is the region’s capital, Turin, which has been known as Italy’s “chocolate capital” ever since maître chocolatiers began making their sweet artisan delicacies for the House of Savoy, the royal dynasty established in the Savoy region of Italy, here in the 1500s.
It’s a symbol of Turin, and a big part of the city’s identity.
Gianduiotti are small, ingot-shaped Italian chocolates made main component is gianduja a paste of fine cocoa from a smooth, rich velvety blend of cocoa and hazelnut paste, typically using premium Piedmont “Tonda Gentile” hazelnuts.
Gianduiotti have a unique shape resembling a small, upturned boat or ingot. The shape was inspired by the tricornered hat worn by the Italian theater mask Gianduja, for whom the chocolate is named.
Each piece is individually wrapped in gold- foil, giving it a classic, elegant appearance.
Rich in aromatic oil, they blend perfectly with, and exalt the flavor of the cocoa butter, creating a tender, voluptuous and creamy concoction.
Ingredients
Sugar, HAZELNUTS (26%), cocoa mass, cocoa butter whole MILK powder, emulsifier: lecithins (SOY)
Please always refer to the product label for the most accurate nutrition, ingredient, and allergen information.
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