Domori Gianduiotti, Casket of Italian Classic Gianduiotto Chocolates, 200 Grams / 7.05 Ounces

Product Information

It was at that point that the Piedmontese hazelnut variety known as ‘Tonda Gentile di Langa’came into play: Prochet added a kind of cream to the chocolate, made by grinding hazelnuts into a paste. Italian Homemade Gianduiotto Chocolates are the creamiest and easiest Holiday Chocolates you will make this season. Whether you know it as gianduja, gianduia, gianduiotto, or giaduiotti (plural), in whatever package you choose you're sure to make someone smile. The painting Gianduja e Giandujotto pictured above is a work by the Torinese painter Walter Jervolino. You can even get orange-flavored gianduiotti, as well as huge ones weighing between 250 grams and 1.

A century or so later, Pietro Ferrero, a confectioner from Piedmont, created Nutella based on that old recipe. uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties.

Seven generations of the Barbero family have poured their heart and soul into making these delicious traditional chocolates and nougat.

Perfect combination: Langhe hazelnuts, also known as tonda gentile, blend perfectly with the flavor of the cocoa butter, creating a tender, voluptuous and creamy concoction. After mixing them with sugar and the very little cocoa they still had on their shelves, they were able to create a rich paste that was eventually refined and honed into gianduiotto.

They’d then scoop it up with two long spatulas, roll it over several times, and cut off tiny morsels with a butter knife, dropping them onto a tray to solidify. Along with a passion for authentic Italian Pesto and Pasta, Sacla' offers a window to the world of fine Italian food and drink.

profiling activities carried out to analyse your personal preferences, interests, purchasing behaviour, and contact you for marketing purposes. Businessman Paul Caffarel, owner of a factory that produced sweet products in Turin, developed a machine capable of producing the first chocolate. We’re so pleased to have found them on our travels, and are delighted that both their treats will continue to bring Italian joy for many generations to come. The official "birth" of gianduiotti was in 1852 in Turin, by Pierre Paul Caffarel and Michele Prochet, the first to completely grind hazelnuts into a paste before adding them to the cocoa and sugar mix.

The images of the products are purely indicative, the products sent may undergo changes in packaging and format. Data source and purposes of processing”, the legal basis is the “legitimate interest” of a third party (art.

He chose the Piedmont Carnival and a person dressed in the famous Gianduja Mask to throw the chocolates to the crowd during a parade. Data source and purposes of processing”, the Controller uses the contacts details that have been provided by the data subject and the means of contacts which are usually preferred by the data subject. The Gianduiotto chocolate, made with Piedmont Hazelnut, from the Piedmont tradition but known all around the world, is proposed by T’a Milano in four irresistible flavours, ranging from classic gianduia to dark chocolate, and a delicious pistachio variety in green wrapping. New blends: Turin chocolatier Davide Appendino uses a wide array of top quality biological cacao beans to make pistachio, coffee, white chocolate, dark chocolate and sugar free gianduiotti sold in colorful wraps.A sugar-free option is also available for those who don’t want to give up on the pleasure of chocolate. The Data Controller is Giordano Vini spa (hereinafter: “Giordano” or “the Controller”), having registered office in Via Cane Guido 47 bis/50, 12055 Diano d’Alba (CN – Italy) – VAT IT04642870960. One of the most illustrious and classic Italian confectionery specialties: Gianduiotto, born in Piedmont in the 1800s, traditionally uses only selected hazelnuts from our hills.