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 n 1852, in Turin, a new kind of chocolate was
introduced, made with milk, sugar, cocoa and
Piemonte hazelnuts, universally regarded as the
world's best. A refinement of this mixture (in the
shape of a little boat) was launched in 1865 at the
Carnival of Turin and was acclaimed as the finest
chocolate candy in existence. In honor of Gianduja,
the Masque of Turin, it won a distinction never
conferred on any product before or since: the name
Gianduia.
Today Gianduia is an ever-popular gourmet
delicacy and has attained worldwide fame. At the
marriage of Grace Kelly and Prince Rainier III in
Monaco in 1956, Gianduia was chosen as the
wedding bonbon. With its soft, velvety texture,
refined aroma and marvelous hazelnut flavor,
Gianduia, which is also known as Gianduiotto, indeed
marries well with many tastes.
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