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Gianduja or gianduia ()〔(Focus on Gianduia, Part 1.5: Orthography and Pronunciation )〕 is a sweet chocolate spread containing about 30% hazelnut paste, invented in Turin during Napoléon's regency (1796–1814), when the Mediterranean was under a blockade by the British.〔Elena Kostioukovitch (2009) ''Why Italians Love to Talk About Food'' p.95, Farrar, Straus and Giroux, ISBN 978-0374289942〕 A chocolatier in Turin named Michele Prochet, extended the little chocolate he had by mixing it with hazelnuts from the Langhe hills south of Turin.〔("Turin's chocolatiers" (Feb 2013) ''Gourmet Traveller Magazine'' )〕 Based on Gianduia, Turin based chocolate manufacturer Caffarel invented Gianduiotto in 1852.〔(Caffarel History (1852) )〕 It takes its name from ''Gianduja'', a Carnival and marionette character who represents the archetypal Piedmontese, a native of the Italian region where hazelnut confectionery is common. ==See also== *Gianduiotti, a speciality of Turin, are chocolates shaped like an upturned boat, again made with a mixture of cocoa and hazelnut paste. Invented by Caffarel in 1852, it is still a trade mark for the company *Nutella, which was originally called Pasta Gianduja.〔(The History of Nutella )〕 *(Gianduja (fr.wikibooks) ) *Crema gianduia (it.Wikipedia) 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Gianduja (chocolate)」の詳細全文を読む スポンサード リンク
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