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Gianduja hazelnut spread cream

Gianduja hazelnut spread cream

€7,88 EUR
€7,88 EUR
Vente Épuisé
Taxes incluses. Frais d'expédition calculés à l'étape de paiement.

Gianduja

Artisanal gourmet hazelnut spread with over 35% hazelnuts, a great classic suitable for all palates. Made with Piedmont hazelnuts, cocoa and milk.

Ideal for breakfast and snack breaks. Try it to fill panettone and pandoro and embellish desserts.

Perfect for spreading on breakfasts. With extra virgin olive oil.

Produced in our laboratory Ferrazzano

  • GLUTEN FREE
  • WITHOUT PALM OIL
  • 38% HAZELNUTS
  • PREMIUM QUALITY
  • GOLD AWARD The WineHunter 2023

May contain traces of egg, milk and other dried fruit.

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Do you want to make corporate or wedding gifts?

Toasted Piedmont HAZELNUTS (38%), cane sugar, cocoa
low-fat bitter powder, MILK powder, cocoa butter (min. 22%), high sunflower oil
oleic, extra virgin olive oil. Min. 20% cocoa.
Emulsifier: SOY lecithin.

May contain traces of egg, milk and dried fruit.
GLUTEN FREE

For details visit our shipping and returns page.

7×7×8cm

net weight: 200g

gross weight: 395g

Store in a cool, dry place. Do not refrigerate.

Oil deposit on the surface or small lumps are a natural phenomenon. Mix and bring back to a temperature between 15°C and 20°C.

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Shockino_Nocciole_Piemonte_illustrazione

Gianduja, a classic hazelnut cream recipe

Gianduia spreadable cream is a preparation based on cocoa, hazelnuts and milk. Its creation is attributed to the Turin pastry chefs , who partially replaced the cocoa with a mixture of hazelnuts from the Langhe. From a perfect mix of simple elements such as cocoa, cocoa butter, hazelnuts and sugar you can obtain a product considered throughout the world an "Italian classic".

Profilo Degustativo Crema nocciole Gianduja

Gianduja hazelnut cream tasting profile

A sweet taste, perfectly balanced between hazelnuts, cocoa and milk. The first ingredient is hazelnuts, present at 38%.

The tasting profile is the result of internal tests. Results may vary from person to person and depending on testing conditions and tasting sensitivity.