acacia honey and prime piedmont hazelnuts (variety: tonda gentile delle langhe), a name that immediately brings to mind the most aristocratic of italian pastry schools. an igp hazelnut with a full, meaty pulp and a particularly intense taste. we favor a medium toasting, since it only takes a few more seconds to deliver more taste and persistence to the palate. just two ingredients, but both noble: italian acacia honey and medium-roasted igp piedmont hazelnut paste.
we recommend it on crepes, to sweeten coffee, or more simply on a slice of bread at breakfast: finger-licking good!
in the kitchen
in pastry fillings and garnishes, excellent filling for natural croissants, to emulsify egg yolks for preparing zelten, a trento dish, or added at the very end to risotto with taleggio cheese.