Typical Gianduja spread with crunchy pieces of hazelnuts. To spread on bread, to prepare crepes, to fill cakes and biscuits, on ice cream.
Ideal for spreading on bread or biscuits, the cream is excellent as a filling for croissants and sweet crêpes. Also try it on ice cream and yogurt. To enhance the quality of the ingredients, it is recommended to mix well before use.
Cocoa and hazelnuts
Hazelnut cream (Gianduja in Piedmontese dialect) was created in 1806 by the smarts confectioners of Turin, to overcome the chocolate exportation block decided by Napoleon. They added local hazelnuts instead of the missing cocoa, and now we produce our cream adding hazelnut crumble for a crunchy twist.
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