Turin's famed gianduiotto, a small, creamy chocolate that melts on the tongue, is at the centre of a battle for European recognition pitting Italian artisans against Swiss giant Lindt, owner of the Caffarel brand. "For us, adding powdered milk to chocolate is like diluting wine with water" says Guido Castagna, part of a committee of around 40 artisan chocolatiers and companies seeking to obtain a Protected Geographical Indication (PGI) for EU gianduiotto. "We're not fighting a war... but it must be clear to Caffarel that we are defending the gianduiotto as it was originally done", he adds. IMAGES AND SOUNDBITES