Gianduiotto is the foil-wrapped hazelnut-chocolate ingot Caffarel invented in Turin in 1865, made of cocoa, sugar and ground Tonda Gentile delle Langhe hazelnut; in Italy we have verified places to eat it in Turin. Start with where to eat Gianduiotto in Turin.
Gianduiotto · Turin
Gianduiotto is the foil-wrapped hazelnut-chocolate ingot Caffarel invented in Turin in 1865, made of cocoa, sugar and ground Tonda Gentile delle Langhe hazelnut.
The hazelnut-and-cocoa paste behind gianduiotto was born of mid-1800s cocoa scarcity in Europe. In 1865 Caffarel's Michele Prochet completely ground hazelnuts (Tonda Gentile delle Langhe) to a paste before adding them to cocoa and sugar, shaping the boat-form gianduiotto for the Turin Carnival. Gianduja, the traditional Piedmontese mask, gave its name to the chocolate. It was also the first chocolate to be individually wrapped.
Where to eat in Turin:
- Guido Gobino
- Pasticceria Stratta 1836
- Caffe Baratti & Milano
- Caffe Al Bicerin
Where to eat Gianduiotto in Turin: the editor picks