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.
Before moving forward, let’s pause for a moment and consider how revolutionary gianduiotti were in their early years.
Though gianduia is now available year-round, it was originally a seasonal product, available during late autumn and winter months.
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.
