Amaretti Gianduia 20 g/pc.

Amaretti Morbidi Premium – alla Nocciola con Gianduia

Soft and moist Amaretti with a rich gianduja flavour. The classic Italian almond cake combines the natural sweetness of almonds with the smooth, rich taste of chocolate and hazelnuts. The result is a rounded and luxurious taste experience that is perfect with coffee, dessert, or whenever you want to treat yourself. Each cake is individually wrapped, easy to serve, and perfect to have at home for coffee.

Confectionery product.
Ingredients: apricot kernels 32% (contains sulphites) - milk chocolate (sugar, milk powder, cocoa butter, cocoa mass, emulsifier: soya lecithin, natural vanilla flavouring) - sugar - gianduiotto paste 11% (hazelnuts, milk powder, cocoa powder, sugar, cocoa mass, almonds, emulsifier: soya lecithin, flavourings) - egg white - caramelised hazelnuts (hazelnuts 50%, sugar, glucose syrup, colouring: caramel) - almonds 1% - preservative: potassium sorbate.
May contain traces of: walnuts, pistachios, wheat flour, sulphur dioxide.

Store in a cool, dry place.

Fun fact about Gianduja!

Napoleon Bonaparte imposed a trade blockade against Great Britain under his Continental System. The blockade made cocoa expensive and difficult to obtain in large parts of Europe. Chocolatiers in Turin therefore had to find a way to use less cocoa.

The solution was to mix chocolate with ground hazelnuts from the local farms in Langhe, an area known for its aromatic hazelnuts. The result was a soft, rich, and nutty chocolate paste - gianduja.

The name comes from Gianduja, a popular character from the region's traditional theatre. In the 19th century, chocolatiers in Turin began selling small pieces of gianduja, often wrapped in gold foil. These later developed into the famous chocolate praline Gianduiotto.

Today, gianduja is one of Italy's most classic chocolate specialities and is used in pralines, chocolate cream, pastries, and desserts - always with the characteristic taste of chocolate and roasted hazelnuts.