waldenses | DallasFood

Focus on Gianduia, Part 35: Premium Gianduia Spread Scorecard

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Nov 282011

Availability of premium gianduia spreads in the United States has increased dramatically over the past several years, making it much easier to find products of acceptable quality.

Focus on Gianduia, Part 29: Gianduiotti in America

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Aug 012011

Gianduiotto options in America are few. Of those commonly available, most are bad.

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.

Focus on Gianduia, Part 26: Revolutionary Gianduia

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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 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.