Gianduiotto was created in the 19th century during the Napoleonic Wars. At that time, chocolate was very expensive due to the scarcity of cocoa. piedmontese confectioners came up with the idea of adding ground hazelnuts to chocolate, which were abundantly available in the area. This move not only reduced the cost of making chocolate but also created a new, delicious product.
The first gianduiotto was introduced in 1865 by the confectionery firm Caffarel during the Carnival of Turin. It was named after the traditional carnival mask of Gianduja, which symbolised joy and prosperity.
Gianduiotto is made with simple but high-quality ingredients: sugar, cocoa and hazelnuts from Piedmont, which are considered among the best in the world. The hazelnuts are carefully selected, roasted and mixed with chocolate to create a smooth, creamy texture.
The production process is still largely artisanal. The chocolate and hazelnut mixture is poured into special moulds and left to harden. Each piece is then hand-wrapped in gold or silver foil, giving the product a luxurious look.
The shape of the gianduiotto is one of its most distinctive and recognisable features. This unique shape resembles a small inverted boat or a triangular wedge. It was designed this way not only for aesthetic reasons, but also for practical packaging and ease of consumption, so it melts evenly on the tongue. But the gianduiotta shape is also symbolic. Its association with the traditional Turin carnival figure of Gianduja, who wore a three-crowned hat
Gianduiotto is not only a sweet, but also part of Italian culture and gastronomy. It is a symbol of creativity and the ability to adapt to difficult conditions. Moreover, thanks to its origin and quality, it is protected by a geographical indication, which ensures that genuine gianduiotto can only be made in Piedmont.
If you have the opportunity to taste this Italian delicacy, do not hesitate - it is an experience worth having.
