Gianduja (pronounced jan-DOO-yah) is one of Italy's most popular and traditional confections. Created in Turin in the Piedmont region of northwestern Italy in1806, local confectioners were looking for a way to reduce the cocoa content in chocolates without affecting the flavor due to the steep rise in cocoa prices. The confectioners decided to mix cocoa powder with a paste made by grinding local hazelnuts. Today the paste is famous as an ingredient and chocolate spread known as gianduja/gianduia and there are many who think it is better than chocolate!
In Italy gianduia is a popular ingredient in gelato, soft desserts, mousses and puddings, for baking and pastry fillings and candy making. As a spreadable cream with a velvety texture and depth of flavor it is perfect as a filling for crostata, cakes, crepes or a cornetto, or spread on fresh bread or French toast.
The best gianduia or noccciola is in its artisanal rather than commercial form (Nutellla) made with quality ingredients without artificial flavors or saturated fat from palm oil.
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