Gianduja (chocolate)

Gianduia or gianduja (Italian: [dʒanˈduːja];[1] Piedmontese: giandoja [dʒaŋˈdʊja]) is a sweet chocolate spread containing about 30% hazelnut paste, invented in Turin during Napoleon's regency (1799–1814).

Gianduia
Nutella, seen here spread on bread, is a type of gianduia spread
TypeNougat
Place of originItaly
Region or stateTurin, Piedmont
Main ingredientsChocolate, hazelnut paste

History

The Continental System, imposed by Napoleon in 1806, prevented British goods from entering European ports under French control, putting a strain on cocoa supplies.[2] 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.[3] From a base of gianduja, Turin-based chocolate manufacturer Caffarel invented gianduiotto in 1852.[4]

It takes its name from Gianduja, a Carnival and marionette character who represents the archetypal Piedmontese, natives of the Italian region where hazelnut confectionery is common.

See also

References
  1. "Focus on Gianduia, Part 1.5: Orthography and Pronunciation – DallasFood". dallasfood.org.
  2. Elena Kostioukovitch (2009) Why Italians Love to Talk About Food p.95, Farrar, Straus and Giroux, ISBN 978-0374289942
  3. "Turin's chocolatiers" (Feb 2013) Gourmet Traveller Magazine
  4. "Caffarel – Finest Chocolate and the Best Hazelnuts". Caffarel.
  5. The History of Nutella Archived 2015-09-12 at the Wayback Machine
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