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.
4 editor picks for Gianduiotto in Turin, ranked by editorial score. All Turin signature dishes · Gianduiotto across every city.
Caffe Al Bicerin ★ 4.8
quadrilatero-romano · Piazza della Consolata 5, 10122 Torino
Caffe Al Bicerin in Turin opened in 1763 facing the Consolata sanctuary. The house secret-recipe bicerin (coffee, chocolate, fior di latte) is the order.
Guido Gobino ★ 4.7
vanchiglia · Via Cagliari 15/b, 10153 Torino
Guido Gobino's flagship in Turin is the contemporary gianduiotto reference. The Cagliari workshop and cafe pour espresso, cremini and the small Tourinot.
Pasticceria Stratta 1836 ★ 4.6
centro-storico · P.za S. Carlo 191, 10123 Torino
Stratta opened on Piazza San Carlo in Turin in 1836, suppliers to the Royal House. Marron glace candied chestnuts from the basement lab, plus jellies.
Caffe Baratti & Milano ★ 4.6
centro-storico · Piazza Castello 27, 10123 Torino
Baratti & Milano in Turin opened in 1858 and moved to its Galleria Subalpina spot in 1875. Liberty art nouveau, gianduiotti, cremini, the Barattina.