Focus on Gianduia, Part 31: Ferrero and Giandujot

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Oct 102011
 

No discussion of gianduia would be complete without consideration of Ferrero SpA and its flagship product, Nutella.  Though a detailed examination of the company and its products is beyond the scope of this series, a brief historical sketch will suffice as background for some more specific observations to come.

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Focus on Gianduia, Part 27: Evolutionary Gianduia

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

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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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Focus on Gianduia, Part 20: What Gianduiotti are Made of (Hazelnuts)

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May 232011
 

We now turn to the third necessary component of gianduia: roasted hazelnuts.  Before getting into specifics, some general information may be helpful.

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Focus on Gianduia, Part 18: What Gianduiotti are Made of (Sugar)

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May 092011
 


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).

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