Rovinj Gianduja – the best edible souvenir in Croatia
1.4.2026
Rovinj Gianduja has won the Simply the Best 2026 award in the edible souvenirs category, achieving the highest score in its group. This significant recognition further confirms that Rovinj successfully transforms its heritage into a contemporary, recognizable, and high-quality product that tells an authentic local story.
The Simply the Best award has been presented for 16 years by the Association of Croatian Travel Agencies (UHPA) and the PUT Tourism Fair, recognizing creativity, innovation, and contributions to the development and improvement of Croatia’s tourism offer. In the souvenir category, originality, quality, and value as part of the tourist experience are evaluated. This year, Rovinj Gianduja – Gianduja Rovignese achieved the maximum 200 points.
The product has thus earned not only the title of best edible souvenir but also a gold label. Additionally, it will receive special recognition among seven gold winners at the PUT Tourism Fair ceremony. The awards will be presented on April 14, 2026, in Cres, during the opening of the 26th PUT Tourism Fair.
What makes Rovinj Gianduja special is not only its quality but also the strong historical story behind it. The roots of gianduja, one of the most famous chocolate classics, partly trace back to Rovinj. According to research by Italian authors Clara and Gigi Padovani, published in Gianduiotto Mania (2007), the precursor of gianduja was created and patented in 1813 by Antonio Bazzarini, a native of Rovinj, philologist, and linguist.
During Napoleon’s rule, when cocoa imports were limited, Bazzarini experimented with cocoa and local ingredients. In Rovinj, where almonds were abundant, he developed a “chocolate substitute,” a recipe that later influenced chocolate production and is considered a precursor of modern gianduja.
This historical fact inspired the creation of Rovinj Gianduja, an exclusive souvenir produced by Atelier Ecostyle. The project began when author Marina Prijatelj discovered the connection between gianduja, Rovinj, and Bazzarini. In cooperation with the City of Rovinj-Rovigno and the Rovinj-Rovigno Tourist Board, a product was developed that combines history, gastronomy, and contemporary design.
The recipe is inspired by the original chocolate substitute but adapted to modern standards, using premium Q-fermentation chocolate (min. 70% cocoa), local almonds, and selected ingredients. The range includes pralines, chocolate spread, and specially designed packaging, including luxury and book-shaped boxes symbolizing Bazzarini’s life.
Its visual identity is based on Bazzarini’s work, using elements from his 1835 memorandum and portrait.
Rovinj Gianduja thus represents more than a souvenir—it embodies the taste, story, identity, and heritage of the city.
