Gianduiotti – hazelnut praline chocolates from Piedmont

Gianduiotti, the original from D. Barbero in Piedmont

Gianduiotti are the classic Piedmontese hazelnut pralines, made from finely ground Tonda Gentile delle Langhe hazelnuts, whole milk chocolate, and cocoa. At D. Barbero in Asti, they have been made according to a traditional recipe for seven generations and are individually wrapped in copper-colored paper.

Gianduiotti are the classic version of the Piedmontese hazelnut praline from the Cioccolateria & Torroneria D. Barbero in Asti. Single-variety Tonda Gentile delle Langhe hazelnuts are finely ground in the factory, combined with whole milk chocolate and cocoa to create a creamy praline paste, and cast into the typical gianduiotto shape. Each praline is then individually wrapped by hand in copper-colored paper.

Creamy melt, dense hazelnut flavor

First the chocolatey opening, then the roasted hazelnut in its full depth – and an aftertaste that takes its time. Full-bodied hazelnut, rounded chocolate, and delicate sweetness combine into the praline profile that has made the gianduiotto famous since the 19th century.

The hazelnut content is high, as is the cocoa content, while the sweetness remains in the background. At Barbero, the entire factory consciously avoids artificial flavorings, which allows the hazelnut to clearly come to the fore without being masked. A praline whose flavor lingers for a long time.

Tonda Gentile delle Langhe, the best hazelnut in the world

The hazelnuts for the gianduiotti come exclusively from the Langhe, the hilly landscape south of Asti. The Tonda Gentile delle Langhe variety bears the PGI seal and is considered by confectioners to be the finest hazelnut of all – because of its intense aroma, its crunchy bite, and its beautiful round shape.

At the D. Barbero factory, the nuts are first roasted and then ground until a smooth hazelnut paste is formed. This is combined with whole milk chocolate and cocoa to create the creamy praline paste that defines the gianduiotto. The mass is poured into the characteristic molds, gently shaken to remove air, and cooled for hours.

Each praline is then individually wrapped by hand in the paper that shimmers with copper to rose-gold tones. While the classic gianduiotto world has always relied on gold paper, D. Barbero stands out with its warmer copper tones – a signature house color by which you can recognize the pralines even before the first bite.

A Piedmontese invention from 1865

The gianduiotto was invented in Turin in 1865 by Michele Prochet and Pierre Paul Caffarel. During the Napoleonic Wars, cocoa had become rare and expensive in Italy, whereas hazelnuts grew abundantly in Piedmont – so the resourceful confectioner had the idea of incorporating roasted hazelnut paste into the precious chocolate. Necessity turned into art.

During the 1865 carnival, the mask Gianduja, that Piedmontese commedia dell'arte figure with a tricorne hat and wine jug, distributed the first pralines of this new variety among the revelers. The small, prismatic shape, which resembled his tricorn hat, also gave the gianduiotto its name.

In 1883, Melchiorre Barbero in Asti received a license to commercially produce "Torroni e Noasetti," and shortly thereafter added gianduiotti to the range. Today, with the family business in its seventh generation, Giovanni Barbero and his nephew Davide Maddaleno continue to run the factory at Via Brofferio 84 – using the same recipes and the same raw materials from Piedmont, Puglia, and Sicily.

On our site, you will find other specialties from D. Barbero – the Pistacchiotti made from Bronte pistachios in green paper or the mixed bag with all five varieties to try.

With espresso or a small glass of Amaro

Serve the gianduiotti with espresso or a small glass of Amaro after a meal. Serve at room temperature so the delicate melt can best unfold. The 100 g bag with a ribbon – containing 12 to 13 individually wrapped pralines – is a classic gift for lovers of Italian sweets, while the 500 g bag is for those who like to keep a good supply for themselves. Stored in a cool, dry place and kept sealed, they will stay fresh for at least three months.