We've previously discussed all sorts of things that you can do and attractions in Turin such as visiting a rooftop racetrack, its history of magic and the hugely famous Turin Shroud. If, and while, you're spending time in this beautiful city in Piedmont in the north-west of Italy, however, there is one thing that you should definitely find the time for: chocolate. Piedmont is known for her delicious treats, particularly of the chocolate variety and Turin's Gianduiotto is one of the most famous and delicious of the bunch. So, find a holiday rental in Piedmont and spend a day wandering her capital, grabbing a coffee and tasting one of her signature treats.
The chocolate actually turned 150 last year. Made with a blend of dark and milk chocolate added to a hazelnut dough made from the special Tonda Gentile hazelnut which is cultivated in Piedmont in the locality of Langhe, it is the shape of an up-turned boat and comes wrapped individually in gold paper. This packaging was first used for these chocolates and has since been widely emulated. Its origins lie in Napoleonic times. The continental block put in place in 1806 meant that the groceries coming into Europe from the rest of the world were limited and prices began to rise. People didn't want to give up chocolate so local artisans came up with the idea of replacing part of the cocoa with readily available hazelnuts.
These genius chocolatiers were Michele Prochet and Ernesto Alberto Caffarel. Prochet invented the gianduia dough in 1852 while the Caffarel was the heir of an ancient chocolatier dynasty who enabled the circulation of Gianduiotto around Italy and further afield. In 1865, it was first produced by Caffarel, a popular and historic Torinese confectionery company and introduced to the public during the 1865 carnival. The chocolates were distributed by a masked Turinese Gianduja figure, the symbol of the battle for the independence fought in Piedmont in 1799, from which the name of the product comes. According to legend its unmistakable cone-shape is a stylized likeness of Gianduja’s hat.
If you visit Turin today, you must make sure to enjoy this local treat and check out all the delicious confectioneries from the artisans of Piedmont, Italy.
These genius chocolatiers were Michele Prochet and Ernesto Alberto Caffarel. Prochet invented the gianduia dough in 1852 while the Caffarel was the heir of an ancient chocolatier dynasty who enabled the circulation of Gianduiotto around Italy and further afield. In 1865, it was first produced by Caffarel, a popular and historic Torinese confectionery company and introduced to the public during the 1865 carnival. The chocolates were distributed by a masked Turinese Gianduja figure, the symbol of the battle for the independence fought in Piedmont in 1799, from which the name of the product comes. According to legend its unmistakable cone-shape is a stylized likeness of Gianduja’s hat.
If you visit Turin today, you must make sure to enjoy this local treat and check out all the delicious confectioneries from the artisans of Piedmont, Italy.
