Gianduia Torroncini can

Enjoy these sweet bite-sized gianduja torroncini!

Torrone or the little torroncini are the Piedmontese desserts with the most ancient origin.  There is a testimony of Pliny, Roman times, according to which a local population, the Taurini, produced a dessert made of honey and pine nuts: the ancestor of Torrone. It was also widespread in the Middle Age: it was served in the banquet of the wedding of Gian Galeazzo Visconti in 1395.
The Piedmontese torrone differs from the classic Cremonese one for the use of hazelnuts instead of almonds. The modification was made in 1885 in Gallo d'Alba, a hamlet of Grinzane Cavour (Cuneo), by the pastry chef Giuseppe Sebaste, who used hazelnuts, abundant and inexpensive in the Langhe. In the dessert honey, sugar and egg white are also used, and they are kneaded for about ten hours.

In this tiny can, Scalenghe introduces a smaller version of the torrone, the gianduja torroncini. Soft, sweet, delicious, this is the perfect sweet treat!