Named after the Commedia dell’Arte character and Torinese carnival mask Gianduja, 'Giandujotto' was invented in Turin in 1867. Our delicately flavoured and melt-in-the-mouth giandujotti are the result of the careful processing of select raw materials: PGI hazelnuts from Piedmont (‘Tonda Gentile Trilobata’ variety), cocoa from South America and cocoa butter from Africa.
Our recipe is very old and has remained unchanged to this day. It rests on the three distinctive features of high-quality giandujotto: the type of hazelnut and cocoa mass that are used and the percentage of hazelnuts included.
Boxes available upon request, prices vary according to weight.