[vc_row][vc_column][vc_column_text]Soft and delicate on the palate, Giandujotti by Stratta are an exquisite combination of select raw materials and meticulous preparation. Just as they were in 1867, when the “Giandujotto” was first created for the local carnival, taking its name from the “Gianduja”, the stock character of Turin.
The vintage recipe has always remained the same, with a careful balance of the three secrets that make a quality giandujotto so special: the variety of hazelnut, the percentage of hazelnuts, and the type of cocoa solids used.
The Nocciola Gentile Trilobata del Piemonte IGP hazelnut is normally used, lightly roasted and in very high percentages. Light roasting gives a very delicate flavour with no bitter after-taste. This requires a high percentage of nuts in order to ensure that their taste is not dominated by that of the cocoa. The cocoa solids come exclusively from high-quality production areas: the cocoa from South America and cocoa butter from Africa.
Added flavourings have no place in the recipe and, since hazelnuts are a fruit, there will be slight variations from one batch to the next, depending on seasonal disparities. (Francesca Pasini)[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1491488548464{margin-top: 30px !important;}”][vc_column][vc_column_text css=”.vc_custom_1491490998463{margin-bottom: 15px !important;}”]
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