Gianduja is a smooth paste of finely ground hazelnuts blended with chocolate, typically dark chocolate, originating in the Piedmont region of northwestern Italy. It takes its name from Gianduja, a Carnival character associated with Piedmont; the confection is said to have been created in Turin when chocolatiers stretched scarce cocoa supplies with the region's prized hazelnuts. The result is a rich, nutty, less bitter alternative to plain chocolate, widely used in chocolate bars, truffles, gelato, and ice cream, and occasionally in savory preparations like sauces or pâtés. It pairs well with coffee, vanilla, caramel, and fruits such as cherries and oranges.