A Venetian treat: a Gianduiotto to go

Apr 30, 2021society, traditions0 comments

 
A Gianduiotto to go

A Gianduiotto to go

What’s best than taking a stroll along the Zattere on a sunny afternoon in late April, with the sun warming the Fondamenta grey stones whilst offering a first promise of springtime! Not much… however, perfection won’t be reached until you treat yourself to a gelato, and the area is spotted with gelato shops, where creamy and colourful icebergs call for you from behind the windows. Mountains of soft whipped cream emerge alongside crispy cones, piled in long lines that lean on all sides like little Venetian bell towers. Scoops and spoons of different sizes and colours brighten the picture.
The scent of multiple flavours reach your nose in continuous temptation.
How can one possibly resist?

Ice cream flavours

Ice cream flavours

Variety of frozen treats

Variety of frozen treats

The choice is far from simple: chocolate, hazelnut, tiramisu, vanilla, pannacotta, pistachio, yoghurt, caramel, strawberry, raspberry, coconut, banana, lemon, mint…. and then gianduia, malaga, stracciatella, fior di latte, bacio (a delicious chocolate-hazelnut combinantion with bits of hazelnut in the mix, whose name comes from the famous chocolates of Perugia – bacio meaning kiss) and much more. And don’t forget you can top any mix, cone or scoop with whipped cream.

But, for those adventureous enough there’s more: the ultimate, the timeless, the never deceiving ‘Gianduiotto’!!!

The Venetian Gianduiotto

The Venetian Gianduiotto

If you ask an Italian what a Gianduiotto is this is what you’ll hear: it’s a chocolate from Piedmont, specifically Turin, with the shape of an ingot, wrapped in golden tinfoil paper. It tastes of Gianduja, a delicate mix of chocolate and hazelnut. That sounds delicious!

The Gianduiotto from Pidemont

The Gianduiotto from Pidemont

But if you ask a Venetian what a Gianduiotto is, well, that’s another story!

A Gianduiotto becomes a square chunk of Gianduja-flavoured gelato, chopped off from a much bigger parallelepipid block wrapped in paper and kept in a separate fridge, and the chunk is then dunked in a big scoop of whipped cream. Extra cream is put on top at the end just in case.
Some vendors even add a sprinkling of crunchy nuts and chocolate frosting.

And do you know what the best part of eating it is? The soft whipped cream in contact with the Gianduja gelato becomes a little frosty, which enriches the density and melts slowly in your mouth to create the perfect experience for your palate…

A Gianuiotto to go on the background of the Giudecca Canal

A Gianuiotto to go on the background of the Giudecca Canal

A Gianduiotto is a treat for all seasons. Enjoy it!

Giovanna Gradella
BestVeniceGuides,it
www.touringvenice.com