Nutty Pack

Description

ITALIAN SMOOTH HAZELNUT CHOCOLATE SPREAD WITH EXTRA VIRGIN OLIVE OIL – 

Move over, Nutella. Extra virgin olive oil enhances this silken hazelnut chocolate cream spread, lending incredible smoothness and luster while allowing rich chocolate flavor and roasted nut aroma to shine through.

A baker’s essential, Noccioliva is wonderful baked into bread pudding, added to pastry cream to fill tarts, used in the base for a soufflé. For a simple dessert, serve a bowl of Noccioliva with plenty of fresh and dried fruit and biscotti for dipping.

SICILIAN PISTACHIO BISCUITS (BUTTER COOKIES) –

A fine line of handmade butter cookies prepared according to family recipes by Marchesi di San Giuliano. These delicate, crisp biscotti (biscuits or cookies) are full of chopped Sicilian pistachios. The saltiness and nuttiness of the pistachios complements the sweet wafer-thin pastry.

MILK CHOCOLATE BAR WITH PIEDMONTESE HAZELNUTS – 

Carefully selected, aromatic 36% milk chocolate meets toasted Italian hazelnuts in these handcrafted, artisanal chocolate bars by renowned chocolatier Giraudi.

The rich flavor of cocoa is married with famed Tonda Gentile Trilobata Hazelnuts from Piedmont that have been toasted to enhance their aroma.

ITALIAN BISCOTTI DI PRATO WITH ALMONDS –

The “oracle” of all Biscotti. The real thing. As the name implies: twice baked. (Bis: twice, Cotti: cooked or baked)

Antonio Mattei’s classic biscotti are considered throughout Tuscany and Italy as the standard-bearer of all Biscotti, the one every Tuscan family will stock in their pantry. The size, texture and taste are what every Italian considers the real thing, and that which all other producers try to copy and imitate.

A delicious, traditional Tuscan treat. Mostly hand made since 1858 in the same bakery in the heart of the city of Prato on Via Ricasoli. Made with flour, farm fresh eggs which impart that golden yellow color, sugar, almonds, bitter almonds and a few pine nuts.

Packed in the traditional blue paper bags tied in the traditional string for over 100 years, the blue package is a permanent fixture on all Tuscan and Italian specialty food shops and fine restaurants.

Traditionally served at the end of the meal with a glass sweet Tuscan Vin Santo, many of the local people argue whether is correct to dip the biscotto in the wine or not. Serve along panna cotta, gelato, or as part of an afternoon tea.