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

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Making gianduiotto by hand requires painstaking precision. Ramella Alberto/AGF/Universal Images Group/Getty Images A six-times gold medal winner at the International Chocolate Awards, an independent competition recognizing excellence in fine chocolate making, Giuinott comes in a glossy copper-colored wrap. The name gianduiotto is thought to come from carnival figure Gianduja, a jolly wine-loving peasant, popular in the 1800s, who embodied the epicurean nature of locals. Artisan chocolatier Guido Castagna has created a highly-refined version of gianduiotto chocolate called Giuinott. Castagna For those who prefer their chocolate in a Nutella-style spread, gianduiotto has its own version, “crema spalmabile di Gianduja,” with a slightly granular texture that tastes wonderful on bread.

Now there’s just one left – the A.Giordano boutique. Only a handful of gianduiere remain at the historic chocolate lab, which was founded in 1897. Gianduiotto was originally born out of necessity – to overcome a cocoa shortage in mainland Europe.When it comes to gelato, Turin has plenty of hotspots to enjoy this Italian classic. Grom and Venchi are the top artisanal gelato chains you'll spot throughout the city. Grom was opened in 2003 by wine and gelato maker Guido Martinetti and businessman Federico Grom. After experiencing a smashing success in their hometown and throughout Italy, they've since expanded to the U.S. market. You'll want to try hazelnut, chocolate and pistachio. As a consequence, pastry makers in Turin decided to switch to something a little closer to home – the hazelnuts that grew in abundance in the surrounding lush hills. The idea of mixing hazelnut pieces to "standard" chocolates is said to have arisen during Napoleon's reign, when importing cocoa from South America became difficult. With "raw" cocoa's high prices, local producers started incorporating bits of roasted hazelnuts (which were locally grown and readily available in Piedmont) to make the final product more affordable.

To create gianduiotti, they press the gianduia mix into lasagne-like sheets. These sheets are then shredded and beaten into a paste on an old granite basin, just like those used in the past, says Faletti. Turin's love for chocolate runs so deep it's no wonder locals found a way to blend it with their coffee. The city is home to il bicerin, a velvety beverage made from hot chocolate, espresso and whipped cream. It is said to be have been invented in 1763 at a shop by the same name. It's best to enjoy a nice cup of bicerin after you've taken a stroll through Via Roma and the nearby Turin Cathedral ( Duomo di Torino). We are the only ones who still hand make gianduiotti. It’s very expensive to employ such skilled labor,” says owner Laura Faletti. It’s a chocolate of prestige, I’ve always loved it,” says Nobili. “I’m filled with joy when after a hard day’s work, cutting and shaping 48 kilograms of gianduiotti with another gianduiera, I finally see how perfect and beautiful they look, and how I’m constantly improving.”

From mixing of Pernigotti cocoa, sugar and hazelnuts from the Langhe was born a delicacy of chocolate shaped like a overturned boat, Gianduiotto.

In Piedmontese, the Gianduiotto chocolate is called Giandojòt – international phonetic alphabet [ʤandʊ’jɔt], – and it is one of the traditional agri-food products recognized by law by the Ministry for agricultural food and forestry policies. Our spread is the end product of 72 hours of mechanically mixing and kneading the paste – that’s three whole days, while other gianduia spreads are ready in four hours. Ours is fresher and healthier,” says Faletti. Ask an Italian what giandujia (sometimes known as gianduja) is and they could give two different answers, depending their age, where they’re from and how much they love chocolate. The word refers both to a traditional Carnival mask – from the name Gioan d’la douja (‘John of the tankard’) – and to the delicious creamy paste made of cocoa powder, cocoa butter, sugar and finely ground hazelnuts. Gianduiera Ambra Nobili, 32, has been making A. Giordano’s gianduiotti ever since she graduated from a local pastry academy. Gianduiotto chocolate is made from a paste of cocoa mixed with premium hazelnuts. A.Giordano Torino