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The origins of Gianduja (pronounced jan-DOO-yah) go back to 1861 when after rationing of Cocoa during the turbulent years following the Napoleonic wars, a cash-strapped Italian government increased import taxes on certain goods including cocoa beans, threatening the livelihoods of many Italian chocolatiers. Ever resourceful, artisans from the Piemonte region, led by Pier Paul Caffarel, began to try recipes with a higher proportion of local ingredients, including the famous Piemontese hazelnuts IGP and, realizing it was the perfect match, Gianduia was born!
The Caffarel gianduja spread is a harmonious mix of cocoa blended with traditional hazelnut paste in each jar.
Enjoy it as a sweet snack atop a piece of toasted bread.