Having devoted some time to the questions of gianduia’s origins, we now turn to its composition. Though recipes have varied over the years according to the cost and availability of ingredients, the earliest gianduiotti consisted of three principal ingredients: sugar, cacao, and roasted hazelnuts (1).
From March through October of 1847, King Carlo Alberto issued a series of edicts expanding freedom of the press, including the right of publications to comment on matters of public administration (1). Within months, Turin was flooded with new newspapers with decidedly liberal and revolutionary editorial stances.
Though gianduia was not invented in direct and contemporary response to the Continental System, Napoleon implemented two policies that would have a deep and long-lasting impact on Piedmontese confectionery.
