Nov 282011
 

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.

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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.

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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.

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