Need I say more?
A short history lesson: Gianduiotti were first made in 1852 in Turin, which is located in Piedmont, the famed hazelnut-growing region of Italy. Venchi began producing gianduiotti in 1878, and the original recipe contained cocoa mass , hazelnut paste, and sugar—no milk in sight. Today, Venchi hasn’t veered too far off the original recipe with its Gianduia N.3, using cocoa mass, cocoa butter, Piedmont hazelnut paste, and raw sugar.
Ever since my nonna introduced me to gianduiotti through her care packages, I’ve tried a lot of gianduiotti in my 35 years on this planet.And Venchi Gianduia N.3 are the ones that I keep returning to. They’re intensely hazelnutty and richly chocolaty but aren’t excessively sweet the way that some brands can be. Plus, for me, it’s a huge bonus that they’re accidentally vegan.
Some favorite childhood foods are best left in the past. I certainly won’t be eating ketchup with my pasta anytime soon. But gianduiotti, especially Venchi Gianduia N.3, still hold up. I might never experience the joy of rooting through a long-awaited package to find them—ordering them for myself online just isn’t the same—but they’re just as good as I remember.
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