Favuzzi hazelnuts cream
An indulgent, moderately sweet spread with an intense Sicilian hazelnut taste (they make up 65% of its ingredients).
Start your day on the right foot by spreading our hazelnut cream on toasted bread, pancakes or a piece of Favuzzi panettone. It is delicious as a topping for a banana or strawberries, yogurt or ice cream, or to add a luxurious touch to various desserts. You can also enjoy it by itself, right out of the jar!
Each jar contains over 65% Sicilian hazelnuts. Rounder and whiter than other varieties, Sicilian hazelnuts are particularly flavourful and fragrant, in addition to being rich in calcium.
Nino Marino and Vincenzo Longhitano were only 20 years old when they founded their confectionery business in the Sicilian town of Bronte. Fifteen years later, their sweets and spreads are still made by hand, with local ingredients such as a hazelnut variety from the Nebrodi Mountains, following traditional methods.
Bronte, Sicily, Italy.
History and anecdotes
Sicilian hazelnuts are harvested from mid-August through the end of September, when the clusters can easily be picked off the branches. They are dried in the sun for 5 to 7 days before being crushed and ground into the powder that is the main ingredient for our hazelnut cream.
Hazelnuts 65%, sugar, milk powder, extra virgin olive oil, non-hydrogenated vegetable fat (sunflower oil, cocoa butter), emulsifier: soy lecithin, natural vanilla flavours.
Keep away from heat and humidity.
Bronte pistachio specialists Vincente owe their success to this tiny nut growing on the steep volcanic rock slopes of the Etna, in Sicily, since ancient times. It was the first Arab colonizers who progressively perfected and refined its cultivation. Vincente’s products owe their exceptional quality to carefully selected raw ingredients, to carefully crafted details and to jealously guarded secret recipes!