In 1852, in Torino, a new kind of chocolate was introduced,
made with milk, sugar, cocoa and Piemonte hazelnuts,
universally regarded as the world's best.
A refinement of this mixture (in the shape of a little boat)
was launched in 1865 at the Carnival of Turin
and was acclaimed as the finest chocolate candy in existence.
In honor of Gianduja, the Masque of Torino, it won a distinction never conferred on any product before or since:
the name Gianduia.
Today Gianduia is an ever-popular gourmet delicacy and has attained worldwide fame.
At the marriage of Grace Kelly and Prince Rainier III in Monaco in 1956,
Gianduia was chosen as the wedding bonbon.
With its soft, velvety texture, refined aroma and marvelous hazelnut flavor,
Gianduia, which is also known as Gianduiotto,
indeed marries well with many tastes.




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