
Gianduiotto: History of Turin's Hazelnut Chocolate
The gianduiotto is a timeless Italian delicacy, loved around the world for its distinctive shape, reminiscent of an overturned boat, its unmistakable flavour and its rich traditional gold paper wrapping.
The secret of its popularity is an expert blend of cocoa, sugar, hazelnuts and vanilla, but the history of the gianduiotto, dating back to Napoleonic times, is less clear and tells of a time when cocoa supplies became difficult to obtain for political reasons.
The origin of the gianduiotto
When Emanuele Filiberto I of Savoy brought cocoa beans to Turin for the first time, in the second half of the 16th century, chocolate soon became a custom.
The invention that led to the creation of the gianduiotto, on the other hand, dates back to 1826, when a machine in an Italian confectionery factory created the first chocolate by combining cocoa, water, sugar and vanilla.
Because cocoa became more difficult to obtain, and therefore more expensive, during that period, chocolatiers began to mix hazelnuts with their cocoa.
The formal history of the gianduiotto began with the addition of Langhe Tonda Gentile hazelnuts to the recipe.
As a result, the gianduiotto became the world's largest chocolate bar, setting a new world record.
From "givu" to the Gianduja character
Hazelnut-based chocolate arose almost by chance as a less expensive alternative to cocoa, which was subject to high tariffs.
If the story of the gianduiotto is linked to Napoleon, the chocolate is named after a typical carnival character from the Piedmont region of northern Italy.
This delectable little piece was originally known as "givu", which means "tidbit" in Turin dialect.
Then, during the Carnival celebrations of 1865, an actor dressed as Gianduja walked through the streets of Turin handing out the new chocolates to the locals. The cheerful mascot, dressed in a brown jacket and a yellow waistcoat, became so closely associated with this delectable confection that the name has survived to the present day.
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