Nutella in its jar and also spread on bread, along with hazelnuts and a pitcher of milk. Author: donald. CC BY-SA 3.0A resourceful chocolatier in Turin started experimenting with the local hazelnuts to stretch the chocolate supply as much as possible. The resultant delicacy was named after the Commedia dell’Arte character symbol of Turin: Gianduja (pronounced john-doo-jah). Since hazelnuts grew in abundance in Piedmont, they were cheaper than cocoa, making the “gianduja” chocolate more affordable to make, and to consume. In 1852, in Turin, appeared the first candy that featured chocolate and hazelnuts together.
The Italian candy company Caffarel sold a small confection in the shape of an upturned boat called “giandutto.” This combination of cocoa and nuts was the second solid chocolate product ever made after the invention of the dark chocolate bar, predating milk chocolate, invented in 1875.
The region of Piedmont in ItalyOver a century later, during World War II, the price of chocolate dramatically rose again. In 1946, an Italian pastry maker from Alba in Piedmont named Pietro Ferrero, founder of the Italian candy company Ferrero, decided to answer this challenge by, once again, turning to the “magical” hazelnut paste. He created Pasta Gianduja: a small loaf of chocolate hazelnut paste meant to be sliced and served on bread. The same year he sold an initial batch of 600 pounds of Pasta Gianduja.
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