An assortment of the three recipes of Giandujotto, Classico, Maximo and Indonesia, finely packed in an elegant bag.
Our giandujotti are produced with selected Cacao, the Hazelnut Tonda Gentile Trilobata of Piedmont, and the sugar beet of the Italian agricultural chain. It is made with the traditional method of extrusion that gives the Giandujotto its unique shape. In this assortment, there is the new Giandujotto Indonesia, winner in March of the Golden Tablet award as the best recipe of Gianduja.
The packaging of our bags has been completely revised, replacing plastic materials with a compostable alternative. The design has been enriched with a tree-free paper produced with cotton and bamboo fibers from FSC-certified plantations.