Honey, jams & jellies
Why we created this product
A dose of instant happiness!
Favuzzi hazelnut cream is particularly delicious thanks to the quality of the hazelnuts used. Rounder and whiter than other varieties, Sicilian hazelnuts are wonderfully flavourful and fragrant, not to mention rich in calcium.
The Sicilian hazelnut harvest begins in mid-August and continues throughout September, when the clusters easily detach from the branches. The nuts are sun-dried for 5 to 7 days before they are crushed and grated into a powder, then turned into cream. Each jar contains over 65% hazelnuts!
The hazelnuts are sourced in the Nebrodi Mountains, in northeastern Sicily, a region whose soil and climate are ideal for growing these small nuts.
After the harvest, they are processed in Bronte, in the province of Catania, at the foot of the famous Etna volcano.
The artisans behind the product
Our producer’s family has specialized in nut processing for three generations. Fifteen years ago, they also branched out in specialty pastries and confectioneries.
This rich velvety cream is ideal spread on toast and makes a wonderful topping for your morning pancakes. It can also be used as a topping for ice cream or as an ingredient in cakes and pastries.
Sicily hazelnuts 65%, neutral white cream (sugar, vegetable oil palm, sunflower, shea butter), whole milk powder, skim milk powder, emulsifier : soy lecithin, natural vanilla flavor).
Store in a cool, dry place. May contain traces of nuts and dried fruits.
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!