Gianduiotti chocolates were for the first time brought onto the market in 1865 on the occasion of Carnival, a festivity that once was magnificently celebrated. Not by chance the new chocolates brought the notorious name of the Turinese mask par excellence: Gianduia.
The great popularity of this chocolate is due to the fragrance of the hazelnut included in the mixture.
The ability of the chocolate manufacturers of that time has remained the same nowadays.
The great Turinese confectionery tradition is held by the name of Peyrano, known all over the world, which produces a range of more than sixty different kinds of delightful chocolates.

Chocolate and chocolates.

The duke Emanuele Filiberto came to know chocolate, just brought from the new world on Cortes' ships, while fighting on the Spanish side. He himself took the first amount of cacao seeds in Turin and delivered them to the court confectioners.
Towards the end of 1600 the manufacturing of chocolate in Turin was thriving, 350 kilograms of chocolate were produced every day, and were exported to Austria, Germany, France, Switzerland.
The "cicolata", at the beginning used as a drink, was gradually manufactured in other ways, solidified and eaten cold.