Gianduja (chocolate)
 Nutella, seen here spread on bread, is a type of gianduia spread | |
| Type | Spread |
|---|---|
| Place of origin | Italy |
| Region or state | Turin, Piedmont |
| Main ingredients | Chocolate, hazelnut paste |
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).
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] From a base of 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, natives of the Italian region where hazelnut confectionery is common.
See also[]
- 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 – DallasFood". dallasfood.org.
- ^ 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 – Finest Chocolate and the Best Hazelnuts". Caffarel.
- ^ The History of Nutella Archived 2015-09-12 at the Wayback Machine
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- Italian chocolate
- Cuisine of Piedmont