Talk:Gianduja (chocolate)

Gianduja Gelato

If gelato originated in Italy and the combination of chocolate and hazelnut also originated in Italy then how can you claim that "The chocolate hazelnut gelato of the same name originates in Switzerland." That's kind of out in leftfield (actually rightfield in an obscure corner)... Stevenmitchell 06:29, 29 January 2007 (UTC)

The meaning of Gianduja

Attention, please: consider reading with attention http://it.wiki.x.io/wiki/Gianduja Gianduja comes from "Gioann dla doja" - in italian: Giovanni del boccale - that is: John the pottering man, if you prefer), because the piedmontese character likes to drink very much. Note that in the Italian Wikipedia this one is the only correct meaning, as the name of the character. And pay attention that at http://pms.wiki.x.io/wiki/Giandoja , the piedmontese wikipedia, the only correct meaning is Gioan dla duja. By the way, it's the same at http://en.wiki.x.io/wiki/Gianduja_(commedia_dell%27arte) Sorry for my bad english... :-) —Preceding unsigned comment added by 79.21.216.222 (talk) 18:20, 10 May 2010 (UTC)

Gioan dla douja = 'John (of the) Tankard' — Preceding unsigned comment added by 94.193.240.11 (talk) 18:54, 6 June 2012 (UTC)

I have now removed the text that suggested a different etymology, reproduced below:

"Giandla duja" is also Piedmontese for the hazelnut "giandula", and "giandulott" is the kernel of drupes. The English translation into "sweet nut" hits the original description of the Albese dialect meaning, and the terms gianda, gandula, gandulin and gandulott are well known throughout the areas of Gallo-Italic parlance.

It had been marked as unsourced since 2010; since it appears to be false, I have removed it. (Text higher up, giving the etymology from commedia dell'arte, remains.) If there is controversy (or even an interesting coincidence) in the etymology of ‘gianduja’, then by all means restore this material, but with citations and NPOV. —Toby Bartels (talk) 18:06, 3 May 2013 (UTC)

30% or 50%?

The Nutella page states "An older recipe, Gianduja, was a mixture containing approximately 50% almond and/or hazelnut paste and 50% chocolate."

This page says approximately 30% hazelnut paste.

173.8.81.41 (talk) 17:46, 19 July 2011 (UTC)

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