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Hazelnut cream is a sweet and spreadable compound made of hazelnut, sugar and cocoa. chocolate and hazelnuts are the main ingredients of hazelnut cream.
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Hazelnut cream is a sweet and spreadable compound made of hazelnut, sugar and cocoa. Cocoa and hazelnuts are the main ingredients of hazelnut cream.
Its history is pretty old and all Piedmontese, as well as the best hazelnuts in the world, in fact began thanks to the most famous chocolate of Turin par excellence: gianduiotto.
Turin has always been considered the European capital of chocolate thanks to the talent and experience of its maître chocolatier, as well as one of the major exporters of this delicacy in the rest of Europe, among its most famous customers there are even the English royal families. However in 1800, after the rise of Napoleon and the annexation of the Kingdom of Savoy to his empire, because of the consequent economic embargoes towards the enemy countries of France, first of all Great Britain, the chocolate industry of Turin entered a crisis, with the decrease of exports, the price of cocoa increased and in order to make up for the lack of cocoa, confectioners found a trick: to add ground hazelnut to the classic base of chocolate. The result was surprising and this is how Crema di Gianduja (which can also be considered as an ancestor of the more famous and commercial Nutella) was created.
The main ingredient is Piedmont Hazelnut IGP (Protected Geographical Indication).
The territorial and climatic characteristics of the Langhe and the experience gained over the years are a perfect combination for the search for the highest quality that distinguishes our Hazelnut Tonda Gentile delle Langhe, universally recognized as the best hazelnut in the world.
| Region of origin | Piedmont |
|---|---|
| producer | NoccioleNatura |
| Zona di produzione / lavorazione | Castino (CN) |
| packaging | 200 g |
| Main ingredients | Piedmont Hazelnut PGI (65%), sugar, cocoa powder. |
| appearance | creamy, homogeneous and free of lumps. |
| color | dark brown |
| smell | intense hazelnut. |
| Taste | sweet, roasted fruit. |
| allergens | PIEDMONT HAZELNUT I.G.P. |
| conservation method | you can store your hazelnut cream either in the refrigerator or at room temperature |
| designation | I.G.P. – Tq.I.P. |
| Recommended pairings | Enjoy spread on Biscotti della Salute, on dry focaccia or with corn breadsticks. |
| Notes | Emulsifier: Sunflower lecithin. |
| Expiration date | |
| smaltimento | glass jar with aluminium cap; the metal/aluminium collection cap and the glass collection jar. |
Nutritional values
NUTRITIONAL VALUES PER 100 G:
ENERGY VALUE 2479 kJ / 596 kcal
PROTEINS 7,4 g
FATS 42 g of which saturated fatty acids 3,3 g
CARBOHYDRATES 45 g of which sugars 33 g
SALT 0,02 g
The producer
The farm “NoccioleNatura” was born from the idea of a family strongly linked to its peasant origins with a deep connection to its territory “Le Langhe” and the centuries-old tradition of hazelnut cultivation.
An experience handed down from three generations, up to two young married couples, Massimo and Nicoletta who, with the desire to renew themselves, have chosen to continue along this path and maintain their traditions; this activity is aimed at processing this extraordinary fruit of agro-food excellence, and selling it directly to the final consumer.
Here at NoccioleNatura, hazelnuts are always processed with passion, care and respect for the environment, with the ultimate aim of offering consumers the highest quality, natural and zero-kilometre products.
Their philosophy is to guarantee customers a superior raw material and the idea of a traceable and direct supply chain, from the cultivation of the tree to the sale. These ideals are also represented in their logo, which perfectly conveys the idea of a genuine and natural product.
Production area
Castino is a small village situated in the heart of the Piedmontese Langhe. Its origins are very ancient and historical finds dating back to the period of the Roman Empire have even been found which attest to the existence of this small territory. Moreover, some sources mention that the name of this town comes from the name of a famous Roman legionnaire, who was apparently called Castino.
Others claim that the etymology of the name comes from the Latin word ‘castaneum’ due to the presence of numerous woods, still present in the area today. Among the activities carried out, the most important and distinguishing ones are certainly agriculture and zootechnics. The agricultural activity is mainly based on the cultivation of hazelnuts, vineyards, beans and some types of fruit. Today, Castino has about 1250 inhabitants. The town is located in the west of the Piedmont region, on the back of the hill that separates two valleys: the Belbo and the Bormida. Just 5 kilometres away is the town of Cortemilia, also famous for its hazelnuts, where a festival dedicated to this prized dried fruit is celebrated every year. Among the noble families who ruled this territory throughout history, it is impossible not to mention the Marquises of Cortemilia, the Guttuari of Asti, the Appiani of Turin and the San Giorgio of Bagnasco.
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