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Nocciolata stems from a long family relationship with nature

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The story begins in the 1920s. Mario and Paolo Rigoni appreciated the natural beauty of their birthplace, Asiago, Italy. They started producing honey from the fragrant flowers found in pristine meadows. As a result of their success with their savory honey, they expanded the business to fruit spreads and jams, utilizing only natural ingredients. Now, three generations later, the Rigoni family still follows the traditional processes to deliver exceptional quality and flavor. In 2006, Nocciolata was born using an old family recipe and, like everything else from Rigoni di Asiago, it’s 100% organic.

Nocciolata is made with only certified organic ingredients, which means no chemicals, artificial flavors, GMOs, or palm oil. The Rigoni’s family recipe is a slow 60 hour process using dark chocolate from the Antillean Islands, Italian hazelnuts (16%), brown sugar, skim milk, and Bourbon vanilla extract. When you open the jar, it looks like thick milk chocolate sauce. I tried it on toasted bread and graham crackers. It is fantastic! If you like Nutella, you’ll like this even more. It has a silkier smoother texture to it and tastes like European chocolate. It also spreads easier out of the jar than Nutella. Tasting them side by side, Nutella tastes more like frosting, unnaturally sweeter than Nocciolata. Other applications for Nocciolata would be drizzled on angel food cake or pound cake with fresh strawberries, over ice cream, or in a sweet Panini with bananas. Thumbs up, way up!

Experiment with Nocciolata and see what creations you can come up with!

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