Guido Gobino Classic Giandujotti are traditional Italian chocolate and hazelnut confections from Turin, the birthplace of gianduja. Made with fine South American cocoa, Piedmont hazelnuts, milk from Piemonte and Italian sugar, these smooth chocolates celebrate one of northern Italy's most recognizable confectionery traditions.
The History of Giandujotti
Giandujotti originated in Turin during the nineteenth century and became closely associated with the city's chocolate-making heritage. Their name comes from Gianduja, a traditional Piedmontese character, while their distinctive shape resembles a small upturned boat.
Gianduja chocolate combines cocoa with finely processed hazelnuts, an ingredient particularly important to Piemonte's culinary traditions. The region's hazelnuts give these chocolates their characteristic roasted-nut aroma and rich flavor.
Classic Gianduja by Guido Gobino
Guido Gobino's Giandujotto Classico is made using the traditional extrusion method, which shapes the chocolate into its recognizable form. The recipe brings together South American cocoa, Piedmont hazelnuts, locally sourced milk and Italian sugar.
The result is a smooth, rich chocolate with a balanced combination of cocoa and hazelnut flavors. It is an excellent introduction to authentic Turin-style gianduja and a classic choice for those who appreciate Italian chocolate craftsmanship.
The 7.8 oz bag is convenient for sharing or keeping on hand for an after-dinner sweet.
How to Enjoy
Enjoy a giandujotto with espresso or cappuccino, allowing the chocolate to soften slowly on the palate. They are also lovely served after dinner or included in an Italian chocolate gift assortment.
Product Details
Brand: Guido Gobino
Italian Name: Giandujotto Classico
Product Type: Traditional Gianduja Hazelnut Chocolates
Brand Origin: Turin, Piemonte, Italy
Net Weight: 7.8 oz (220g)
Manufacturer Code: 2414
Packaging: Bag
Production Method: Traditional Extrusion
Gluten-Free: Yes, per manufacturer
Suggested Uses: Snacking, coffee pairing, dessert and gifting
