The peculiarity of Giacometti and linked to the craft and the addition of chopped hazelnuts from Langhe, Piedmont that enhance the flavor and give a more full-bodied mixture.
The process is completely manual still performed by skilled chocolatiers, the Gianduja.
The exceptional undertaking was made by laboratory A. Giordano, Sunday 15/03/10, at the shopping mall “The Giant” Rivarolo.
The city of Rivarolo Canavese entered as part of the Guinness Book of Records for having produced the longest bar of chocolate …
(Italiano) Seconda tappa: Roma! La splendida capitale accoglie grazie a Marta ed Andrea alcune specialità torinesi: Gianduiotti fatti a mano, Giacomette, Cremini
Received for the second time the award of excellence conferred by craft Chamber of Commerce of Turin, a project made in conjunction with Slow Food and Chemical Laboratory chamber.…
