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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)[reply]

The origin of the combination of gelato and hazelnut chocolate has nothing to do with the separate origins of gelato and hazelnut chocolate... or with the separate origins of chocolate (South America) and hazelnuts (Anatolia) for that matter.

That said, whoever made the claim should've provided a WP:RS for the idea, sure. — LlywelynII 21:12, 16 June 2025 (UTC)[reply]

Attention, please: consider reading with attention http://it.wikipedia.org/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.wikipedia.org/wiki/Giandoja , the piedmontese wikipedia, the only correct meaning is Gioan dla duja. By the way, it's the same at http://en.wikipedia.org/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)[reply]

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

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)[reply]

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)[reply]

Both pages are being misleadingly overexact. — LlywelynII 20:57, 16 June 2025 (UTC)[reply]

The page previously included the line

A [[chocolatier]] in Turin named Michele Prochet extended the little chocolate he had by mixing it with hazelnuts from the [[Langhe]] hills south of Turin.<ref>{{Cite web |url=http://m.gourmettraveller.com.au/travel/travel-news-features/2013/2/turin%27s-chocolatiers/ |title="Turin's chocolatiers" (Feb 2013) ''Gourmet Traveller Magazine'' |access-date=2014-05-26 |archive-date=2020-04-11 |archive-url=https://web.archive.org/web/20200411175950/https://www.gourmettraveller.com.au/travel/travel-news-features/2013/2/turin%27s-chocolatiers/ |url-status=dead }}</ref>

This might be our editors' misreading, chronological misplacement in the paragraph, or a problem with the original source, but Michele Prochet had nothing to do with Napoleonic Turin. He's the guy who 40 years later figured out Caffarel's gianduiotto by finely pulverizing the hazelnuts to get a better consistency. — LlywelynII 20:57, 16 June 2025 (UTC)[reply]

I'll strike these through as I find a way to access them. If anyone has access and can help, please let me know!

• Dolci delizie subalpine : piccola storia dell'arte dolciaria a Torino e in Piemonte
• Per una storia dell'industria dolciaria torinese: il caso Caffarel
• L'Industria del cioccolato in Italia, Germania e Svizzera : consumi, mercati e imprese tra '800 e prima guerra mondiale
• Gianduiotto mania : la via italiana al cioccolato: storia, fortuna, ricette
• Cioccolatorino : storie, personaggi, indirizzi, curiosità
• Le fabbriche da cioccolata : nascita e sviluppo di un'industria lungo i canali di Torino

Rollinginhisgrave (talk | contributions) 02:56, 16 July 2025 (UTC)[reply]

Hi JacktheBrown, I've reverted your edits before so I'll explain in more detail my reasons for taking issue with this edit. We should use "Sources" rather than "Further reading", as items under this heading are a list of sources used in the article. MOS:FURTHER gives guidance on what goes in a Further reading section, saying: This section is not intended as a repository for general references or full citations that were used to create the article content. We also should not italicize gianduja, as MOS:NONENGITALIC says [We do not italicize] loanwords or phrases that see everyday use in non-specialized English. The OED's entry for gianduja says it is a loanword. Rollinginhisgrave (talk | contributions) 00:15, 22 July 2025 (UTC)[reply]

It's not a linguistic loan, see: [1]. JacktheBrown (talk) 10:42, 22 July 2025 (UTC)[reply]