gianduiotto

Gianduiotto is a traditional Italian chocolate confection from Turin in the Piedmont region. It consists of gianduja, a smooth hazelnut–chocolate paste created by grinding toasted hazelnuts into a paste and blending it with chocolate and sugar. The resulting mixture is formed into small, boat-shaped bars known as gianduiotti and typically wrapped in metallic foil.

Origin and history: The gianduja paste was developed in Turin during the late 18th and early 19th centuries as a way to make chocolate stretch further during cocoa shortages linked to the Napoleonic Wars. Turin chocolatiers, notably the Caffarel company, helped popularize gianduja and the distinctive gianduiotto bar. The name gianduja derives from Gianduja, the masked character of the Piedmontese commedia dell'arte, symbolizing the union of chocolate and hazelnuts.

Production and composition: Genuine gianduja is made primarily from hazelnuts – preferably Piedmont's Langhe hazelnuts – finely ground and mixed with cocoa and sugar. The paste is tempered and shaped into the small bars, which may vary in size and are often sold individually or in boxes. Some modern variations use milk chocolate or blend with other nuts, but the classic form remains hazelnut-forward.

Consumption and regional significance: Gianduiotto is a staple of Piedmontese confectionery and a symbol of Turin's culinary heritage. It is enjoyed as a small confection on its own or used as a pastry filling or topping. Outside Italy, gianduja-based products, including gianduiotti, are produced by numerous chocolatiers with varying levels of hazelnuts, cocoa, and sugar.