Label
All
0
Clear all filters

Gianduiotto

Hazelnut Chocolate

Appears in
Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

Probably among the best produced in Italy, these little triangular chocolates contain a high percentage of hazelnut paste, produced from Piedmontese hazelnuts which are celebrated for not easily becoming rancid. The chocolate melts instantly in the mouth and has an extremely fine flavour. Gianduiotto was created to celebrate the local folkloric figure called Gianduja, who is used to represent the city of Turin at carnivals and other festivities. Gianduja’s hat is triangular in shape, hence the distinctive shape of the chocolates. A famous speciality called bicerin - said to be the favourite drink of the hero of Italian unification, Cavour - can be tasted in the wonderful classic Turin cafes. A gianduiotto is added to a cup of hot espresso coffee, resulting in a deliciously rich beverage.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title