Focus on Gianduia, Part 28: Decalogue for Gianduia Snobs

 Special Topics  Comments Off on Focus on Gianduia, Part 28: Decalogue for Gianduia Snobs
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).

Continue reading »

Focus on Gianduia, Part 27: Evolutionary Gianduia

 Special Topics  Comments Off on Focus on Gianduia, Part 27: Evolutionary Gianduia
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.

Continue reading »

Focus on Gianduia, Part 24: Shape and Formation of Gianduiotti

 Special Topics  Comments Off on Focus on Gianduia, Part 24: Shape and Formation of Gianduiotti
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.

Continue reading »