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Topic: Gianduiotto

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	Codice Gianduiotto Bruno Gambarotta
		A Forlì presenta il suo ultimo romanzo, Il codice Gianduiotto.
		Soggetto del racconto è però il gianduiotto, e al celebre cioccolatino piemontese è intitolato, appunto, il "Codice" in questione, una tela che porta dipinti personaggi tratti dalla contemporaneità ma anche dalla storia.
		Il codice Gianduiotto è una spassosa e colta parodia che fa il verso al Codice da Vinci.
	www.hotel-rimini.com /notizie/codice-gianduiotto (256 words)

	Gianduiotto - Wikipedia, the free encyclopedia
		The Gianduiotto is a Piedmontese chocolate whose shape is similar to an upturned boat.
		In May 2006 the well-known writer and broadcaster from Asti, Bruno Gambarotta, produced a comic gastro-thriller entitled Il codice Gianduiotto (English The Gianduiotto Code).
		The novel, published by Morganti Editori (ISBN 88-87549-74-5), is a parody of the bestseller The Da Vinci Code and centres on the mysteries of the secret formula for the Gianduiotto.
	en.wikipedia.org /wiki/Gianduiotto (227 words)

	Pernigotti Gianduiotti Bag : Gourmet
		The Gianduiotto are made of delicious "gianduia" cream, consisting of cocoa paste and hazelnuts.
		The history of the Gianduiotto goes back to 1851 in Turin where it was introduced as a new kind of chocolate made with sugar, cocoa and the finest Piedmont hazelnuts.
		Today Gianduiotto is an ever-popular gourmet delicacy and has attained worldwide fame.
	www.pagenation.com /an/B0000DJ9LW.html (218 words)

	Cioccolatò / Le specialità / Gianduiotto
		Il gianduiotto è l’ambasciatore in Italia e nel mondo del cioccolato torinese.
		Successivamente il gianduiotto si ottiene per “estrusione”, producendo una pasta continua nella caratteristica forma a spicchio, tagliata a mano.
		Il gianduiotto estruso è preferibile in quanto è meno elastico, meno grasso e presenta al palato un gusto di nocciola più sostenuto.
	www.cioccola-to.com /italiano/specialita/gianduiotto (155 words)

	[No title]
		In order for this method to work, the paste must be skilfully prepared to a special consistency that is neither too liquid nor too solid, so that the right quantity will drip out and naturally assume the Gianduiotto's characteristic shape.
		Thus, since it is free from the limitations imposed by moulds, the Caffarel Gianduiotto contains a very high percentage of hazelnuts.
		And it is the hazelnuts (combined with the quality of the cocoa and the other ingredients) which represent the real secret behind the unique, inimitable taste of a chocolate specialty that has been appreciated all over the world for 130 years.
	www.caffarel.com /uk/uk/storia/storia6.html (113 words)

	Cioccolatò / I produttori / Caffarel
		Sono trascorsi 150 anni dall’invenzione del gianduiotto, ma in casa Caffarel la tradizione è rispettata al 100%.
		Oltre al gianduiotto, Caffarel produce e distribuisce in tutto il mondo altre specialità: dal nocciolato alla barretta Piemonte, dal croccante Gentile ricoperto al cioccolato ai cremini.
		L'Associazione del Gianduiotto si impegna per il riconoscimento del tradizionale cioccolatino come prodotto IGP...
	www.cioccola-to.com /italiano/produttori/caffarel (179 words)

	Gourmet Guide (Site not responding. Last check: 2007-10-09)
		The gianduiotto is the chocolate symbol of the city of Turin and chocolate synonym in all Italy and the world.
		In 1865 Caffarel, a revolutionary chocolate for the composition, was launched on the market (cacao paste and nocciole): it was the first chocolate wrapped in paper.
		Two years after the chocolate was called "gianduiotto" in honor of the piemontese mask Gianduia.
	www.ilgtravel.com /gourmet/pages/piemonte-ing.htm (276 words)

	Gelato & Bar Pasticceria - Speciale Pasticceria (Site not responding. Last check: 2007-10-09)
		Some of the most well-known specialities are biscuits but these deserve a feature of their own and will be covered at a future date.
		A close relative of gianduia is the gianduiotto: Isidore Caffarel, the owner of the firm of the same name in Turin, is said to have invented this chocolate in 1865 by transforming the early cocoa and hazelnut chocolates produced locally (named “diablôtin” or “givu”) in the classic boat-shaped speciality we are all familiar with today.
		The original recipe required 30 per cent, a very high percentage indeed but nonwtheless essential for making successful gianduiotto when they were still made by hand using the ‘dropper’ method, i.e.
	www.ilgelato.net /numero14/i-sp-pas.htm (806 words)

	[No title]
		For this reason, Caffarel gradually became a major force in the confectionery industry over the years, while remaining true to the crafts tradition, which has enabled the company to consistently offer products that are unique in their field.
		These singular items include the famous gianduiotto, an original Caffarel product that entered production in 1865 and has become the Turin-based company’s proudest creation.
		Named after Turin’s famous popular mask called the Gianduia, the gianduiotto still lies at the heart of the company’s production and is well-known and appreciated around the world.
	www.promoimport.com /download/PromoimportPress.doc (470 words)

	menumagazine: News, views, reviews, multi-ethnic food & drink information - Drinks News - UK Welcomes Italian ... (Site not responding. Last check: 2007-10-09)
		Bicerin di Gianduiotto Liqueur, from Italy, with its distinct, delicious aroma and taste, is now available for the first time in the UK.
		Bicerin di Gianduiotto Liqueur pronounced BITCH-EH-RIN DE JAN-DOO-YACHT-O can be served hot or cold, with ice, with vodka, rum, whiskey, cognac, mixed within various cocktails or just straight up.
		The planned launch is for Valentine's Day 2006 by which time the liqueur will be available in all good London restaurants, delicatessens and purveyors of fine food and drink.
	www.menumagazine.co.uk /archive/dec05/bicerin.html (179 words)

	Welcome To Bicerin UK
		The UK home to Bicerin di Gianduiotto liqueur.
		At first, you experience the rich intoxicating hazelnut chocolate aroma and then you taste the thick delicious 'Gianduiotto' hazelnut chocolate, blended with 15% alcohol that can evoke the feeling of being in love.
		For the first time 'Bicerin di Gianduiotto' Liqueur is now available in the UK
	bicerinuk.com (112 words)

	Welcome To Bicerin UK
		The UK home to Bicerin di Gianduiotto liqueur.
		At first, you experience the rich intoxicating hazelnut chocolate aroma and then you taste the thick delicious 'Gianduiotto' hazelnut chocolate, blended with 15% alcohol that can evoke the feeling of being in love.
		For the first time 'Bicerin di Gianduiotto' Liqueur is now available in the UK
	www.bicerinuk.com /index.htm (114 words)

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