The magical meeting of cocoa and Piedmont hazelnut gives rise to Gianduja, the highest expression of Piedmont's chocolate-making heritage. Venchi Gianduja is available as a classic Giandujotto or as a Cremino, in slabs or bars. Unique goodness created from high-quality blends of cocoa and Piedmont hazelnuts.
The Gianduia , Piedmont specialty that combines chocolate and hazelnuts , is a symbol of the best Piedmontese confectionery tradition , and receives without exception the maximum appreciation both domestically and abroad , where it is most appreciated a style of chocolate that stimulates the olfactory perceptions very active sensations. No chocolate better thank Gianduia ( the "real one" ) -produced with high quality cocoa and Piedmont hazelnut Tonda Gentile IGP - meets these tasting expectations. In addition to the appreciation from the organoleptic point of view , this type of chocolate remains in line with the ' Fatal Attraction" that the world feels toward the Mediterranean tastes. The Hazelnut ( and consequently the Gianduia ) is considered an ingredient Mediterranean , such as olive oil, rice, pasta , flour . All of these products are closely Linked to the idea of territory , seasonality and conservation. Hazelnuts are not different from This concept and come to all Effects in this range of high level . We must always remember that it is a product rich in oleic acid like Olive Oil and it Owns A Very delicate equilibrium to maintain: it can become rancid quickly and have a 60% fat content inside. For this reason, high quality in hazelnuts' workmanship (which from toasting to mixing with our chocolate is careful, in order to keep the naturalness of the product and not spoil its intrinsic qualities ) is essential to create a perfect Gianduia . In fillings , pralines , chocolate creams as well as in tablets, bars and the unforgettable spreads, made with olive oil only (and no palm oil at all), the excellence of Gianduia Venchi and its unique taste distinguish it as one of the spearheads of Venchi production.
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