Rigoni di Asiago Organic Nocciolata
Having a brunch stands for a good time and nice people, for enjoyable hours and selected treats – you cannot start into the day any better. The wonderful coffee aroma competes with the scent of buns. Freshly squeezed orange juice competes with stuffed omelette and hot jalapeños rival with regional vine tomatoes. Salami Abruzzese, Salsiccia Napoli and Salametti Bocconcini contest with Serrano, Parma and Ibérico ham for the favor of the palate. Finest Italian antipasti and Spanish tapas delight the eye with bright colors. French raw milk soft cheese, ripened buffalo milk ricotta, Tuscan goat's cheese and smoked cheddar cheese flirt with fig mustard, orange chutney and truffle honey. But the highlights of every brunch are the sweet treats. And not just oven-warm muffins, croissants and crepes are among them, but above all the toppings to dip and spread: jams made of local fruits, pâté made of grilled vegetables and the queen among the spreads: nut-nougat cream.
The West Europeans owe most of their delicacies to the culinary traditions of the Mediterranean countries and the wealth of ideas of their inhabitants. The nut-nougat cream is no exception. Pietro Ferrero was the owner of a small manufactory for fine pastry specialties in Turin. Most workers of the industrial city in the 1920s were poor. Thus, Pietro Ferrero experimented for an affordable candy for all. Chocolate was sinfully expensive, but hazelnuts grew in abundance in the Piedmont area. With a minimal cocoa content, but with all the more sugar, coconut butter and tons of ground hazelnuts, delicious nougat bars were created, from which thin slices were cut. According to the legend, the summer of 1949 was particularly hot. The nougat bars liquefied so much that they were filled into jars and were sold as spreads. Based on that, son Michele Ferrero eventually created the final original version. A recipe with different vegetable fats enabled a nut-nougat cream that was spreadable at any time regardless of the temperature.
Four hundred kilometers away, Elisa Rigoni tried to feed her children by selling home-made honey in the 1920s. Her home, the Venetian Asiago plateau, stood for a century-old tradition in beekeeping. 100 years later, the small family business has become a successful company. Elisa's grandchildren nowadays run it in the third generation. Andrea, Antonio, Luigi and Mario Rigoni follow the grandmother's values to this day: Using natural and genuine products and interacting with the environment and resources in a respectful way. Today, the product range of Rigoni di Asiago includes all-natural honey specialties from all regions of Italy. In over 20 Fiordifrutta Organic Fruit Spreads you can taste the authentic taste of ripe organic fruits. With Nocciolata, the popular Organic Nut-Nougat Cream, you can enjoy one of their oldest family recipes containing Italian hazelnuts, fine cocoa and creamy cocoa butter.
In a special manufacturing process Nocciolata is mixed slowly and gently for 36 hours. Nocciolata contains neither palm oil nor hydrogenated fats nor dyes or preservatives. By using cold-pressed sunflower oil and cocoa butter instead of palm oil, Nocciolata gets an incomparably creamy texture. The chocolaty-nutty flavor is rounded off by the aroma of real vanilla and high-quality cane sugar. Organic Nocciolata by Rigoni di Asiago tastes not only as a spread. The cream unfolds its wonderfully natural aroma in milk drinks as drinking cocoa or as a chocolate milk shake. The delicate, nutty taste of Nocciolata indulges any crêpe-lover, but also tastes wonderful on pies, as a filling of biscuits or as a decoration of baked goods. Can you resist this temptation?
