Gianduja (chocolate)

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Gianduja
TypeNougat
Place of originItaly
Region or stateTurin, Piedmont
Main ingredientsChocolate, hazelnut paste

Gianduja or gianduia (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).

History[edit]

The Continental System - imposed by Napoleon in 1806 - prevented British goods from entering European harbours under French control and put 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[edit]

References[edit]

  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