Gianduiotto is an Italian gianduja chocolate shaped as an ingot invented in Turin, Piedmont, and now produced all over Italy, appreciated all over the world.
The Gianduiotto takes its name from Gianduja, a sweet preparation of chocolate and hazelnut named after one of the masks of the "Italian commedia dell'arte" representing the town of Turin and Majani's chocolatiers follow the original recipe that only uses sugar, Piedmont Italian hazelnuts and cocoa, selecting only the best ingredients.
These high quality gianduiotto are delicious, with a smooth, soft and silky taste. Our artisan chocolate is GLUTEN FREE as it should be.
The artisan who made it
Bologna is considered the Italian food capital and Majani is one of the artisans that helped Bologna to achieve its status.
Majani has been making artisan chocolate since 1796, it is the oldest chocolatier in Italy and it is listed in the Gold Register, a government official document, among the “150 Companies that have made Italy”; they became famous after winning the competition to create a chocolate to launch the then new Fiat's Tipo 4 in 1911 – their creation was a cremino with 4 layers, all others have 3 - and cremino is still their pièce de résistance, their masterpiece.
Artisan Chocolate is all about cocoa and Majani’s source only the best in the world. Majani is one of the very few Italian artisans that still follow the traditional method and the secret in their artisan chocolate is the total control of the production process, from raw cocoa seeds (up to 20 different varieties) up to the finished product.
Majani chocolatiers are not only producing some of the best Italian artisan chocolate but are continually creating new pieces of artisan mastery, like the tortellino, a tribute to the possibly the most famous specialty of their native Bologna together with the Mortadella, with a chocolate shaped like a tortellino with hard filled with soft chocolate.