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.
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 hazelnut paste, creating a new revolutionary product, both for its composition and for its unique shape, a small ingot with a triangular section: the Giandujotto.
It was officially launched at the Turin Carnival in 1865, the perfect occasion, because its name refers to Gianduia, the traditional Mask of Turin.
Gianduiotto Calcagno follows the tradition of Turin chocolate: selected raw materials, such as the Tonda Gentile Trilobata hazelnut, a Piedmontese product, and the use of original machinery, necessary to make an authentic Gianduiotto.
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
Dark chocolate – Cocoa min. 54% (cocoa mass, sugar, cocoa butter, emulsifier: SOY lecithin, natural vanilla flavor), Piedmont HAZELNUT PGI (24%), Sugar, Cocoa mass, Whole MILK powder, Cocoa butter, Vanilla, bitter ALMOND flavor. May contain traces of OTHER NUTSTechical 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.