The Gianduiotto is a Piedmontese chocolate whose shape is similar to an upturned boat. Gianduiotti are individually wrapped in a tinfoil cover, usually gold or silver-colored.
Gianduiotti are produced by mixing sugar, cocoa and hazelnut paste. The official “birth” of Gianduiotti is set at 1865, by a Michele Prochet, the first to completely grind hazelnuts to a paste before adding them to the cocoa and sugar mix.
Apparently, the idea of mixing hazelnut pieces to “standard” chocolates was born during Napoleon’s reign, when importing cocoa from South America become extremely difficult. “Raw” cocoa was extremely expensive, so local producers started incorporating bits of roasted hazelnuts (hazelnuts are locally grown and were easy to come by in Piedmont) to make the final product more affordable.
A Forlì presenta il suo ultimo romanzo, Il codice Gianduiotto.
Soggetto del racconto è però il gianduiotto, e al celebre cioccolatino piemontese è intitolato, appunto, il "Codice" in questione, una tela che porta dipinti personaggi tratti dalla contemporaneità ma anche dalla storia.
Il codice Gianduiotto è una spassosa e colta parodia che fa il verso al Codice da Vinci.
The Gianduiotto is a Piedmontesechocolate whose shape is similar to an upturned boat.
In May 2006 the well-known writer and broadcaster from Asti, Bruno Gambarotta, produced a comic gastro-thriller entitled Il codice Gianduiotto (English The Gianduiotto Code).
The novel, published by Morganti Editori (ISBN 88-87549-74-5), is a parody of the bestseller The Da Vinci Code and centres on the mysteries of the secret formula for the Gianduiotto.
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