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 (1796–1814).

Gianduia
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] Based on 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, a native 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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