You might know it as Nutella, but long before this hazelnut chocolate spread became one of the most popular foods in the world, this northern Italian specialty was created out of necessity. In the late 1800s, chocolate maker Paul Caffarel cut expensive Venezuelan cacao with the plentiful, locally grown Piemontese hazelnut out of economic necessity and called it gianduia. Today, in Turin, Guido Castagna makes some of the very best hazelnut chocolate spread (truffles and bars) that has won international chocolate awards and adorning fans the world over. Try his individually wrapped, much-lauded Giuinott or "7 grams of cocoa and hazelnuts sweetness" as he calls these truffle-like wonders that are based on a 150-year-old Italian tradition done the Castagna way.
Sink your teeth into the world's best comfort dishes on the Ultimate World Cruise.