Gianduiotto Classico, Gobino, 250gr.

From need, excellence.

When the French Empire imposed heavy taxes on cocoa in Piedmont, the demand for chocolate rose. But in 1865 Michele Prochet decided to cut the costs by substituting it with hazelnut paste. Gianduiotto was born. Gobino uses Langhe hazelnuts, faithful to the ancient recipe.

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