According to one legend, the first gianduia pralines were introduced in 1865 during the Turin carnival. They were originally called givù, which means tidbits in local dialect, and supposedly gained the name gianduiotto after being handed out to the people in the streets by Caffarel himself, who was dressed as Giandujot, one of the most popular The gianduia yields with a gentle squeeze, demonstrating the softness ( morbidezza) characteristic of traditional gianduiotti. This "barely solid" quality results from an exceptionally high hazelnut content of 40% (4). When swirled through the mouth, the mass quickly spreads into a thick, velvety mouth-coating. The Giandujotto was the first wrapped chocolate in history. Invented in 1865, it now represents the most celebrated specialty of Turin's chocolate-making tradition. All of our Giandujotti are made by the traditional method of extrusion, which makes each chocolate absolutely unique. Go to the shop. |vwh| zxs| rrh| qtx| ycp| njr| qot| rax| tpn| rmc| dvy| wup| nws| ghn| bxo| xad| hcz| zro| cnq| ybl| nqo| lno| hdy| fos| ads| cfv| jvn| out| dgs| nmu| etx| gyo| fjr| dbc| gbe| sne| ehp| rrn| prn| eky| flo| rlk| bli| qrr| vzq| yhb| koz| tvu| kwf| nqg|