Giacometta, the crema di gianduja by Piemontese chocolate producer Giraudi are all made in Piedmont, where the best hazelnuts in the world are grown.
Gianduja was created in Turin at the turn of the 18th century when cocoa became scarce and local chocolatiers would extend their chocolate using a paste made from local tondo gentile hazelnuts. The choc-hazelnut paste became known as Gianduja, the archetypal Piedmont character in the Commedia dell’Arte.
Artisan, or artigianale versions are packed with natural nut oil, which contributes a silky smooth texture. Without all of that sugar you get a punch of super-intense hazelnut flavor, slightly offset by the flavor of the cacao. Like new olive oil, crema di gianduja is best when delivered to your palate on a neutral carrier - our favorite is lightly toasted bread, warm and still soft in the middle.
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