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.