TURIN, ITALY

When Napoleon blockaded the Atlantic, Italy ceased to be the world’s chocolate epicenter due to a severely diminished supply of cacao from the New World, and, thus, the era of French domination of chocolate was born.

Piedmontese chocolatiers, trying to survive with what trickle of cacao they could get, became inventive and started adding the Tonda Gentile della Langa hazelnuts during the grinding process. Thus, Gianduja was born and, today, is arguably Italy’s most unique and recognizable chocolate tradition. With its current popularity, there are countless producers of Gianduja. Our job is to find the best. After years of searching we have done it. We give you Guido Gobino. Still using the now protected and uber-expensive Langhese hazelnuts. They also make a unique version with Sea Salt and extra virgin olive oil.

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