The Gianduiotto, a timeless Italian delicacy beloved around the world for its distinctive shape, reminiscent of an overturned boat, unmistakable flavor, and rich traditional gold paper wrapping.

The secret to its popularity is an expert blend of cocoa, sugar, hazelnuts, and vanilla, but the gianduiotto's history, dating back to Napoleonic times, is less clear and tells of a time when obtaining cocoa supplies became difficult due to political reasons.

The Origin of Gianduiotto | Turin | Langhe

When Emanuele Filiberto I of Savoia brought cocoa beans into Turin for the first time in the second half of the 16th century, it had already become a custom.

The invention that led to the creation of the gianduiotto, on the other hand, dates back to 1826, when a machine in an Italian sweet factory created the first chocolate by combining cocoa, water, sugar, and vanilla.

Because cocoa became more difficult to obtain and thus more expensive during that time period, chocolatiers began to mix hazelnuts with their cocoa.

The gianduiotto's formal history began with the addition of Langhe Tonda Gentile hazelnuts to the recipe.

As a result, the gianduiotto became the world's largest chocolate bar, setting a new world record.

From Givu to Gianduja character | Turin | Piedmont

Hazelnut-based chocolate arose almost by chance as a less expensive alternative to cocoa, which was subject to high tariffs.

If the gianduiotto's story is linked to an unknown Napoleon, the chocolate is named after a typical carnival character from northern Italy's Piedmont region.

This delectable tiny piece was originally known as "givu," which translates to "tidbit" in Turin dialect.

Then, during the Carnival celebrations in 1865, an actor dressed as Gianduja walked through the streets of Turin handing out the new chocolates to locals.

The joyful persona exuded a cheerful demeanor in his brown jacket and yellow waistcoat.

The cheerful mascot, dressed in a brown jacket and a yellow waistcoat, was so closely associated with this delectable confection that it has survived to the present day.