From what I understand gianduja nocciolato is just the generic name for a chocolate + hazelnut mixture traditionally made in Piedmont. So this would be some ki

From what I understand gianduja nocciolato is just the generic name for a chocolate + hazelnut mixture traditionally made in Piedmont. So this would be some kind of Nutella-like spread sold under some local/artisanal brand, made from like 80% hazelnuts + chocolate, instead of the 60% sugar + 20% palm oil + 20% hazelnuts and chocolate in Nutella. (I imagine ingredients vary somewhat from brand to brand though; check the label.) It’s more expensive because higher hazelnut and cacao content are more expensive ingredients than sugar or palm oil. It’s also less spreadable and much less sweet. A web search turns up e.g. http://foodloversodyssey.com/2011/07/history-chocolate-in-turin-gianduja-and-more/ http://foodloversodyssey.com/2011/07/history-chocolate-in-tu...