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.
Gianduiotto options in America are few. Of those commonly available, most are bad.
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).
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.
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.
