Domori Gianduiotti, Casket of Italian Classic Gianduiotto Chocolates, 200 Grams / 7.05 Ounces

Product Information

A century or so later, Pietro Ferrero, a confectioner from Piedmont, created Nutella based on that old recipe. Data source and purposes of processing”, the legal basis is the “legitimate interest” of a third party (art. It was born in Piedmont in the second half of the nineteenth century when cocoa was as precious as gold. There is a small museum in the factory sharing his family's history since 1883 and there is a even a permanent line on the wall, a poignant reminder of the water level from the devastating 1994 flood which destroyed all the confectionary for Christmas that year.

Along with a passion for authentic Italian Pesto and Pasta, Sacla' offers a window to the world of fine Italian food and drink. Ingredients: Sugar, hazelnuts (26%), cocoa paste, cocoa butter, whole milk powder, emulsifier: soy lecithin. If it does, it's soft, "hazelnutty" and sweet yet perfectly balanced, offering the perfect combination of cocoa and Piedmont Hazelnut. Our Italian range includes exclusive and hard to find products such as Bellini, Torrone, Cantuccini, Panettone and more.After the periods stated above, identification data are transformed in anonymous data and used only for statistical reports and analysis. From the union between the finest chocolate and the best Piedmont hazelnuts comes a velvety and absolutely unique pleasure. The people of Turin had already been seduced by the flavour of cocoa three centuries before the Gianduiotto was first created. With this foreign policy in place, Napoleon obstructed all English ships from docking in territory under French reign for approximately ten years. A six-times gold medal winner at the International Chocolate Awards, an independent competition recognizing excellence in fine chocolate making, Giuinott comes in a glossy copper-colored wrap.

g.: postal address, e-mail), phone) and profiling to the extent that it is related to such direct marketing. If the cut isn’t perfect, the gianduiotto will be too tall, or too short, and will not fit into the golden aluminum wrap, which is tailored to a specific size,” she explains. D.Barbero’s torroncini is steamed for 7 hours, it’s shaped, cut and cooled on marble tables by hand.These cookies are completely safe and secure and will never contain any sensitive information and are only used by Italyabroad. g.: personal characteristics according to the questions asked, subjects of interest, products on which the user has asked for information).