Gianduia Torrone

Gianduja Torrone is a delicious soft nougat covered with local hazelnut chocolate.

Nougat is the Piedmontese sweet with the most remote origin. There is a testimony of Pliny, in Roman times, according to which a local population, the Taurini, produced a dessert made of honey and pine nuts: an ancestor of Torrone. The sweet nougat was also widespread in the Middle Ages: with records of it being served at wedding banquets since the 14th century.

The Piedmontese nougat 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, found abundantly in the Langhe. Honey, sugar, and egg white are also used, they are kneaded together for about ten hours.

This Gianduja Torrone brings together crunchy Piedmontese hazelnuts in luscious soft nougat, with the creamy kick of the Gianduja makes the perfect sweet treat.