Gianduiotto options in America are few. Of those commonly available, most are bad.
Focus on Gianduia, Part 29: Gianduiotti in America
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Aug 012011
Focus on Gianduia, Part 28: Decalogue for Gianduia Snobs
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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).
Focus on Gianduia, Part 25: Gianduia Season
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Jun 272011
Though gianduia is now available year-round, it was originally a seasonal product, available during late autumn and winter months.
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.
Focus on Gianduia, Part 15: So When was Gianduia Invented and by Whom?
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Apr 182011
The Napoleonic myth does not hold water (Part 4). The thirteen-year-old Michele Prochet did not invent gianduia in 1852 (Part 9). The best evidence for Prochet, Gay & Co.’s invention in 1865 is an unsubstantiated statement by Prochet’s company over thirty years after the fact, which openly acknowledges that the claim was contested (Part 13). The tales of gianduia’s naming first appeared over sixty years after the fact and are riddled with internal and external inconsistencies (Part 14). So where does that leave us?
