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Gianduiotto Fondente Novi: the gentle hazelnut of our hills meets the strong note of cocoa, creating a pleasant set of sweet and bitter. Like all the best things in life, Gianduiotto has to be savored in pairs: it is better to have two, one after the other.This preparation itself is named after Gianduja, a mask in commedia dell'arte, a type of Italian theater, that represents the archetypal Piedmontese. Made of a rich paste consisting of fine cocoa mixed with the premium hazelnuts that grow in Piedmont’s Langhe region, it’s hugely popular with locals. Personal data may be communicated to third parties for their direct marketing purposes, according to the user’s choices: such third parties can operate in direct marketing field, especially, in distance selling (you can ask for the complete list by contacting the Controller at the address and e-mail as referred to in the paragraph “Data subjects’ rights”). Ingredients: Sugar, hazelnuts (26%), cocoa paste, cocoa butter, whole milk powder, emulsifier: soy lecithin.

At any time, you can ask for the complete and updated list of processors and third parties to which data can be communicated. In a small bowl add 2 ounces (75 grams) of milk chocolate and 3 1/4 ounces (100 grams) of dark chocolate, place over a pot of boiling water (make sure the water does not touch the bottom of the bowl with the chocolate).

The idea of mixing hazelnut pieces to "standard" chocolates is said to have arisen during Napoleon's reign, when importing cocoa from South America became difficult.