Domori Gianduiotti, Casket of Italian Classic Gianduiotto Chocolates, 200 Grams / 7.05 Ounces

Product Information

For the execution of direct marketing activities – with or without profiling – referred to in points 3. Whether you know it as gianduja, gianduia, gianduiotto, or giaduiotti (plural), in whatever package you choose you're sure to make someone smile. In Davit, passion and our story work side by side, day after day, with the best pastry chefs and chocolatiers, in an artisan laboratory where ingredients are meticulously selected to guarantee quality and authenticity. Gianduiotti represent a classic of Italian art of chocolate making, and Domori gives its reinterpretation using the finest cocoa.

Gianduiotto is now a specific chocolate type alongside dark, white, and milk chocolate,” says Castagna. According to revered artisan chocolatier Guido Castagna, gianduiotto is far more than just an iconic chocolate. Businessman Paul Caffarel, owner of a factory that produced sweet products in Turin, developed a machine capable of producing the first chocolate. Grandmothers would regularly treat their grandchildren to packages of fresh, delicious gianduiotti, which they’d pick up at the chocolate makers, usually right after stopping at the bakery. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average.Identification data will be, therefore, destroyed, unless otherwise provided by supervisory authorities, law enforcement or judiciary. In the event of any safety concerns or for any other information about a product please carefully read any instructions provided on the label or packaging and contact the manufacturer. These cookies are completely safe and secure and will never contain any sensitive information and are only used by Italyabroad.

During the wars of the Risorgimento, Piedmont's Government reduced the importation of luxury goods, including cocoa.Initially, and for many years, consumption of chocolate was limited to the beverage made using the beans, and the world had to wait until 1826 for the first real and proper chocolate. These sheets are then shredded and beaten into a paste on an old granite basin, just like those used in the past, says Faletti.