Gianduja Torrone is a delicious soft nougat covered with local hazelnut chocolate.
Nougat is the Piedmontese sweet with the most remote origin. There is a testimony of Pliny, in Roman times, according to which a local population, the Taurini, produced a dessert made of honey and pine nuts: an ancestor of Torrone. The sweet nougat was also widespread in the Middle Ages: with records of it being served at wedding banquets since the 14th century.
The Piedmontese nougat differs from the classic Cremonese one for the use of hazelnuts instead of almonds. The modification was made in 1885 in Gallo d'Alba, a hamlet of Grinzane Cavour (Cuneo), by the pastry chef Giuseppe Sebaste, who used hazelnuts, found abundantly in the Langhe. Honey, sugar, and egg white are also used, they are kneaded together for about ten hours.
This Gianduja Torrone brings together crunchy Piedmontese hazelnuts in luscious soft nougat, with the creamy kick of the Gianduja makes the perfect sweet treat.
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
Hazelnuts Tonda Gentile Trilobata 50%, Italian honey, sugar, gianduia chocolate (cocoa mass 55%, cocoa mass, hazelnut paste, sugar, cocoa butter, emulsifier soya lecithin), water, egg white, glucose, wafer (potato starch, water), salt.Techical sheet
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