Availability of premium gianduia spreads in the United States has increased dramatically over the past several years, making it much easier to find products of acceptable quality.
Aug 012011
Gianduiotto options in America are few. Of those commonly available, most are bad.
Jul 252011
At present, national and online retailers offer few brands of gianduia to American consumers. Those fortunate enough to live near a good Italian market may have somewhat better options. Though we’ll discuss some of the more common brands shortly, limited and inconsistent availability make it difficult to advise on what to buy. Instead, let’s discuss how to buy (1).
Jul 182011
Though we’ve been discussing the earliest gianduiotti, the late-nineteenth and twentieth centuries brought a number of innovations in production, not all of them bad.
Jun 202011
Having discussed the traditional tripartite composition of gianduiotti (i.e., sugar, cacao, Tonda Gentile delle Langhe), we now turn to their shape and three methods of formation.
