Favuzzi Hazelnut Cream


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Dangerously delicious, this Sicilian hazelnut spread – an elevated version of Natella – made with 65% Sicilian hazelnuts, is sure to delight!

USES: Rich and creamy, this velvety hazelnut cream is delicious spread on toast and makes a decadent topping for pancakes. It can also be used as a topping for ice cream, ricotta cheese or as an ingredient in cakes and pastries.

PRODUCTION METHOD: The Sicilian hazelnut harvest begins in mid-August and continues throughout September. The nuts are sun-dried for 5 to 7 days before they are crushed and grated into a powder, then turned into cream. Sicilian hazelnuts are rounder, whiter and more flavourful and fragrant than other varieties. Each jar of Favuzzi Hazelnut Cream contains over 65% hazelnuts!

ORIGIN: The hazelnuts are sourced in the Nebrodi Mountains, in northeastern Sicily, a region whose soil and climate are ideal for growing these small nuts.

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INGREDIENTS: Hazelnuts 65%, sugar, milk powder, extra virgin olive oil, non-hydrogenated vegetable fat (sunflower oil, cocoa butter), emulsifier: soy lecithin, natural vanilla flavours.



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