Tuesday, April 02, 2002


while some may find italian chocolate good only for nibbling with coffee, no one could dispute that gianduja is an amazing thing. . .

since we americans generally don't cotton to hazelnuts the way europeans do, it could be safely said that we don't appreciate giandjua enough. in fact most americans don't even know what it is: here most gianduja is called simply praline. oh, sure, most people won't turn down a baci or a godiva oyster if offered one, but still it's not a big deal to us.

this great article describing a tour of the gobino factory, a famous gianduja maker in turin, might help change that. . .

mostly i sighed with joy to see the magic word bicerin. i don't think you can get this delightful coffee, chocolate and cream mixture (it's thicker than a syrup but not quite a mousse; think really heavy honey) anywhere but in northern italy. . .

posted by fortune | 7:13 PM | top | link to this | email this: | | | 0 comments