|Place of origin||Italy|
|Region or state||Turin, Piedmont|
|Main ingredients||Chocolate, hazelnut paste|
Gianduia or gianduja (Italian: [dʒanˈduːja]; Piedmontese: giandoja [dʒaŋˈdʊja]) is a sweet chocolate spread containing about 30% hazelnut paste, invented in Turin during Napoleon's regency (1796–1814).
The Continental System - imposed by Napoleon in 1806 - prevented British goods from entering European harbours under French control and put a strain on cocoa supplies. A chocolatier in Turin named Michele Prochet extended the little chocolate he had by mixing it with hazelnuts from the Langhe hills south of Turin. Based on gianduja, 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.
- 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
- Gianduja (fr.wikibooks)
- Crema gianduia (it.Wikipedia)
- "Focus on Gianduia, Part 1.5: Orthography and Pronunciation – DallasFood". dallasfood.org.
- Elena Kostioukovitch (2009) Why Italians Love to Talk About Food p.95, Farrar, Straus and Giroux, ISBN 978-0374289942
- "Turin's chocolatiers" (Feb 2013) Gourmet Traveller Magazine
- "Caffarel - Finest Chocolate and the Best Hazelnuts". Caffarel.
- The History of Nutella Archived 2015-09-12 at the Wayback Machine
|This confectionery-related article is a stub. You can help Wikipedia by expanding it.|