Giandujotto is a protected term it has been as far back as the times of Napoleon's economic embargo. Since the customs duty was very high on cocoa, chocolate was made with hazelnuts, which are locally grown and easy to come by in Piedmont. Rumour has it that the triangular shape goes back to a tricorn hat, which was part of the costume of a folkloristic jester in Turin. A second alternative suggests that the tops of the pralines were cut off, in order to show Napoleon that he had been outwitted. The Giandujotti Antica Ricetta consists of 33% hazelnut. 14 x 7 x 4,5 cm Weight: 180g
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