piunocciocream celebrates the union between acacia honey and Piedmont IGP hazelnut paste.
It is the round gentle hazelnut from the Langhe, which in its name already evokes the noblest Italian pastry: a fleshy, full fruit with an intense taste. To create piunocciocream, Mieli Thun chose a decisive roasting, a few seconds more, capable of imparting greater strength and richness to the palate.
Package of 125g.
piunocciocream sweetens milk and coffee with an enveloping and persistent aroma.
It can be used to garnish crêpes ‒ and, more generally, in pastry for fillings and decorations ‒, to emulsify egg yolk in the preparation of Trentino zelten, or to cream a taleggio risotto. It is ideal for filling whole wheat croissants or spread on a slice of bread for breakfast. But, best of all, it is enjoyed on the finger.
Recipes
