Nocciolini Bonfante

A chocolate spread made with locally harvested hazelnuts and Chivasso's very own Nocciolino liqueur. Make a truly special dessert by partially scooping out halved peaches and filling them with our Crema Tulera.

Ingredients

Sugar, cream, semi-skimmed milk, pasteurized egg yoke, IGP hazelnuts from Piedmont, Chivasso Nocciolini (made with Piedmontese hazelnuts, egg whites and sugar), cocoa powder, Nocciolino liqueur, Moscato from Piedmont, cornflour, Rum and vanilla.
Packaging

Available in 200 gr jars

Keep fresh for up to 2 years

We make two Zabajone, one with La Caudrina Moscato d'Asti, the other with Caluso Passito “Sulé Orsolani”. The recipe for Zabajone, the alternative spelling is Zabaglione and "Sanbajun" in Piedmontese originates from the 16th century. This creamy dessert is made with wine and eggs which are beaten continuously. Marsala is the wine used traditionally in Zabaglione; here at Bonfante ours is made either with La Caudrina Moscato d'Asti or Caluso Passito “Sulé Orsolani”.

Ingredients

Moscato or Passito (42%), sugar, vanilla, pasteurized egg yoke 2%, semi skimmed milk and cornflour.

Packaging
Available in 200 gr jars

Keep fresh for up to 2 years