Gianduja is an Italian chocolate with hazelnut paste (about 30%). Some varieties may substitute with almond. Gianduja was first created in Turin in the 1850s during a recession. Cocoa was an expensive luxury, so hazelnut was added to help with the cost. It is now a very popular flavor combination, from candy to gelato to nutella.
More information on Gianduja.
This Gianduja Gelato combines toasted hazelnut infused milk with milk chocolate, cream, and egg yolks. It was much more creamy than most gelato I am used to, but still delicious. Someday, I would love to visit a Gelateria in Italy and try all the flavors. So far the closest I have come are the Eis Cafes in Germany. The Gianduja Gelato has always been a favorite of mine. It is similar to Nutella, but a bit lighter.