When Michele Prochet had the intuition to mix hazelnuts with cocoa, he did not imagine that his invention would become a staple in Turin culinary tradition. The gianduiotti are an international favourite and symbol of the Piedmontese city. Calcagno chose to enrich the recipe and create dark chocolate gianduiotti.
To overcome the lack of cocoa, an ingredient increasingly rare and expensive because of the Napoleonic continental blockade policy, in 1852 Michele Prochet and Pier Paul Caffarel, replaced cocoa powder with Piedmontese hazelnuts, creating a new revolutionary product, both for its composition and for its unique shape, a small ingot with a triangular section: the Gianduiotto.
It was officially launched at the Turin Carnival in 1865, the perfect occasion because its name refers to Gianduia, the traditional character of Turin.
Calcagno Dark Chocolate Gianduiotti follows the tradition of Turin chocolate: selected ingredients, such as the Tonda Gentile hazelnut, a Piedmontese traditional product, and the use of original processing, necessary to make an authentic Gianduiotto.
The flavor of the Piedmontese hazelnut is enhanced by the intense aroma of the dark chocolate, a staple for true chocolate lovers.
Shipping & delivery
It is our priority to pack and ship the products securely. All the different types of cheese are vacuum-sealed and we use dry ice and thermal bags.
Wine (or bottles in general) are shipped using inflatable bags and are designed to protect them throughout the journey. We remind you that all packaging can be easily reused.
Ingredients & Nutrition
Piedmont IGP HAZELNUT (32%), sugar, cocoa mass, cocoa butter, cocoa powder 22 | 24, vanilla. May contain traces of OTHER NUTS, MILK and SOYTechical sheet
We ship all over Europe for 9,90€. It's free for orders above 129€.
You can safely pay with your credit card, PayPal or bank transfer.
We ship products in special packages to preserve their quality.