Gianduiotto options in America are few. Of those commonly available, most are bad.
Focus on Gianduia, Part 29: Gianduiotti in America
Special Topics
Comments Off on Focus on Gianduia, Part 29: Gianduiotti in America
Aug 012011
Focus on Gianduia, Part 27: Evolutionary Gianduia
Special Topics
Comments Off on Focus on Gianduia, Part 27: Evolutionary Gianduia
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.
Focus on Gianduia, Part 26: Revolutionary Gianduia
Special Topics
Comments Off on Focus on Gianduia, Part 26: Revolutionary Gianduia
Jul 112011
Before moving forward, let’s pause for a moment and consider how revolutionary gianduiotti were in their early years.
Focus on Gianduia, Part 19: What Gianduiotti are Made of (Cacao)
Special Topics
Comments Off on Focus on Gianduia, Part 19: What Gianduiotti are Made of (Cacao)
May 162011
Understanding the nature of the cacao solids used in early gianduia requires a brief examination of the state of the art in Turin during the 1860s.
Focus on Gianduia, Part 15: So When was Gianduia Invented and by Whom?
Special Topics
Comments Off on Focus on Gianduia, Part 15: So When was Gianduia Invented and by Whom?
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?
