|Place of origin||Italy|
|Region or state||Turin, Piedmont|
|Main ingredient(s)||Chocolate, hazelnut paste|
Gianduja (or gianduia) is a sweet chocolate containing about 30% hazelnut paste, invented in Turin during Napoléon's regency (1796–1814). Based on Gianduia, Turin based chocolate manufacturer Caffarel invented Gianduiotto in 1852. It takes its name from Gianduja, a Carnival and marionette character who represents the archetypal Piedmontese, a native of the Italian region where hazelnut confectionery is common.
Some related products are:
- Gianduiotti, a speciality of Turin, are chocolates shaped like an upturned boat, again made with a mixture of cocoa and hazelnut paste. Invented by Caffarel in 1852, it is still a trade mark for the company
- Nutella, which was originally called Pasta Gianduja.
In addition to the classic interpretation of gianduja, modern confectioners often term any combination of nut, chocolate and sugar as a gianduja, such as almonds, dark chocolate and sugar or walnuts, milk chocolate and sugar.
- Focus on Gianduia, Part 1.5: Orthography and Pronunciation
- Caffarel History (1852)
- The History of Nutella
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