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It was born in the mid-19th century, when the continental blockade imposed by Napoleon had made cocoa as precious as gold. Vanini’s exclusive recipe brings a new twist to the classic, traditional Gianduiotto, with a specially-formulated combination of hazelnut paste and 56% cocoa dark chocolate results in plenty of character and an inimitable flavour.During the wars of the Risorgimento, Piedmont's Government reduced the importation of luxury goods, including cocoa. We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. After the periods stated above, identification data are transformed in anonymous data and used only for statistical reports and analysis. New blends: Turin chocolatier Davide Appendino uses a wide array of top quality biological cacao beans to make pistachio, coffee, white chocolate, dark chocolate and sugar free gianduiotti sold in colorful wraps. A sugar-free option is also available for those who don’t want to give up on the pleasure of chocolate.

This was consequent of an international crisis: the Continental Blockade, decreed by Napoleon Bonaparte.Thanks to its shape and size, it’s ideal for shaving and cutting to add to any recipe you can think of! Personal data are provided by the data subject filling in the registration form and managing the profile. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. g.: postal address, e-mail), phone) and profiling to the extent that it is related to such direct marketing.

Classic Giandujotto (milk chocolate enriched with ground hazelnut) and Gianduiotto "Fondente" (dark chocolate with ground hazelnuts). Its birthplace is the region’s capital, Turin, which has been known as Italy’s “chocolate capital” ever since maître chocolatiers began making their sweet artisan delicacies for the House of Savoy, the royal dynasty established in the Savoy region of Italy, here in the 1500s. The secret of the craft, says Nobili, lies in the firm and rapid movement of the wrists and hands to scoop up the paste before it solidifies, smooth it over with spatulas and give it final cut with a butter knife to achieve the prism-like shape. These cookies are completely safe and secure and will never contain any sensitive information and are only used by Italyabroad.This preparation itself is named after Gianduja, a mask in commedia dell'arte, a type of Italian theater, that represents the archetypal Piedmontese. The Barbero family have developed a reputation for making some of the finest chocolates and sweets across Italy, and this is the perfect gift for anyone who simply can’t get enough chocolate. As far as not here mentioned, these controllers are required to provide information pursuant to art.

Calories: 90 kcal | Carbohydrates: 8 g | Protein: 1 g | Fat: 6 g | Saturated Fat: 3 g | Sodium: 3 mg | Potassium: 75 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 5 IU | Vitamin C: 0. Like all the best things in life, Gianduiotto has to be savored in pairs: it is better to have two, one after the other. Women, known as “gianduiere,” would sit in pairs around a table with the gianduia paste positioned in the middle. In this way the persistent taste of the first one joins the aromas just left on the palate by the second.Vanini è un marchio di ICAM SPA, prodotto nello stabilimento di Via Caio Plinio 5/7 – Orsenigo (CO) Icam spa, società per azioni – capitale sociale € 12. Data source and purposes of processing”, the legal basis is the “legitimate interest” of a third party (art. Hi Yvonne, I would recommend the best quality chocolate you can find (lindt, perugina, etc) I always use chocolate bars (plain chocolate) rather than baking chocolate or chocolate chips.