La Reina Hazelnut Cream

Papa dei Boschi – Crema di Nocciola La Reina

The main ingredient of Papa dei Boschi Crema di Nocciola La Reina are roasted hazelnuts from Piedmont, finely ground and kneaded and rolled with cane sugar, milk powder, and vanilla until a creamy, homogeneous hazelnut spread is created. A high hazelnut content (60%) of freshly roasted Piedmont IGP hazelnuts, as well as the absence of foreign fats, soy lecithin, and vanillin, are indispensable quality features of this gluten-free spread. Crema la Reina is the newest Crema di Nocciola from Papa dei Boschi and the lightest – due to the addition of milk powder, it has a more milky taste.

La Reina – the light Crema Gianduia

Crema di Nocciola La Reina is the newest product from Papa dei Boschi. It is somewhat lighter in color because no cocoa powder is added, but milk powder. The Crema di Nocciola contains more fat but less sugar than the classic Crema Gianduia and is just as incomparably nutty.

The Piedmontese hazelnuts come from Papa dei Boschi's own cultivation. The taste of Papa dei Boschi Crema Gianduia is so convincing that often no other hazelnut spread makes it to the table. Gianduia cream originates in Turin. At the beginning of the 19th century, during Napoleon's reign, high tariffs were imposed on goods from England and English colonies. This also applied to cocoa. The clever Turinese stretched the chocolate with finely ground, roasted hazelnuts and winkingly called the confectionery Gianduia, a traditional figure in Italian carnival. The taste of this makeshift solution was so convincing that the recipe was maintained for centuries.

Papa dei Boschi – Crema di Nocciola

• 60% Nocciola Piemonte IGP hazelnuts
• no vegetable oil
• no palm oil
• no soy lecithin
• gluten-free
• refined with Bourbon vanilla