Dark chocolate Gianduiotto. The delicate taste of Baratti and Milano gianduiotto has a surprising history. It was born in the mid-19th century, when the continental blockade imposed by Napoleon had made cocoa as precious as gold. The idea of combining cocoa with a homegrown fruit, the hazelnut, soon proved to be ingenious: and here in 1865 were the first "gianduia," which soon became "gianduiotti" with their unmistakable upside-down boat shape.

Baratti e Milano now offers a novelty, the dark chocolate gianduiotto, according to the ancient original recipe.