A few weeks ago our newsletter featured I.G.P. hazelnuts from a new producer in the Piedmont region of Italy. This week we are happy to announce that we have another trick up our sleeve. Scott brought back a small jar of Crema di Nocciola (also known as Gianduia, or Nocciolata) from a recent trip to Italy. Most versions of chocolate-hazelnut spread are sticky sweet, with the hazelnut flavor masked by chocolate. This one is the best we’ve ever tasted.
Papa dei Boschi is the same producer who grows our hazelnuts in Piedmont. During our extensive product testing, we discovered that their Crema di Nocciola tastes nearly identical to eating a handful of their toasted hazelnuts with a few pieces of Valrhona’s Jivara lactée. In all seriousness, it is remarkable how well this crema di nocciola captures the rich toasted nuttiness and the delicate sweetness of I.G.P. Piedmontese hazelnuts. Or as one of our customers put it, “wow.”
This Crema di Nocciola is available in a 1 kilo food-service size, and in a smaller 250 gram jar for retailers. Please give us a call at 612.521.8725 if you have any questions about pricing or availability.