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Gianduja (chocolate)

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Title: Gianduja (chocolate)  
Author: World Heritage Encyclopedia
Language: English
Subject: Gianduiotto, Gianduja (commedia dell'arte), Economy of Turin, Nutella, Chocolate
Collection: Chocolate, Piedmontese Cuisine
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Gianduja (chocolate)

Gianduja
Type Chocolate
Place of origin Italy
Region or state Turin, Piedmont
Main ingredients Chocolate, hazelnut paste
Cookbook:Gianduja 

Gianduja or gianduia (Italian: )[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.WorldHeritage)

References

  1. ^ Focus on Gianduia, Part 1.5: Orthography and Pronunciation
  2. ^ Elena Kostioukovitch (2009) Why Italians Love to Talk About Food p.95, Farrar, Straus and Giroux, ISBN 978-0374289942
  3. ^ Gourmet Traveller Magazine"Turin's chocolatiers" (Feb 2013)
  4. ^ Caffarel History (1852)
  5. ^ The History of Nutella


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