Gianduja (chocolate)
| Type | Chocolate |
|---|---|
| Place of origin | Italy |
| Region or state | Turin, Piedmont |
| Main ingredients | Chocolate, hazelnut paste |
 Cookbook: Gianduja  Media: Gianduja | |
Gianduja or gianduia (Italian: [dʒanˈduːja])[1] is a sweet chocolate spread containing about 30% hazelnut paste, invented in Turin during Napoléon's regency (1796–1814), when the Mediterranean was under a blockade by the British.[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 Gianduia, 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
- Gianduiotti, a speciality of Turin, are chocolates shaped like an upturned boat, again made with a mixture of cocoa and hazelnut paste. Invented by Caffarel in 1852, it is still a trade mark for the company
- Nutella, which was originally called Pasta Gianduja.[5]
- Gianduja (fr.wikibooks)
- Crema gianduia (it.Wikipedia)
References
- ↑ Focus on Gianduia, Part 1.5: Orthography and Pronunciation
- ↑ Elena Kostioukovitch (2009) Why Italians Love to Talk About Food p.95, Farrar, Straus and Giroux, ISBN 978-0374289942
- ↑ "Turin's chocolatiers" (Feb 2013) Gourmet Traveller Magazine
- ↑ Caffarel History (1852)
- ↑ The History of Nutella
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