Hazelnut paste

Hazelnut Butter made from 100 percent Piedmont Hazelnuts

Papa dei Boschi hazelnut butter consists of 100 percent roasted Piedmont hazelnuts PGI, and nothing else – no sugar, no oil, no additives. A pure, intensely nutty paste for baking, cooking, and eating by the spoonful.

The hazelnut butter from Papa dei Boschi is a pure paste made from 100 percent roasted Piedmont hazelnuts PGI of the Tonda Gentile variety, without any additives. Just the nut, finely ground until its own oil makes it creamy. More intense and nutty than any sweetened spread, yet pure and wonderfully versatile.

Oily, nutty, bold

When you open the jar, you are met with the unadulterated scent of roasted hazelnut, with no sugar to soften it. Sometimes a little nut oil settles on top; simply stir it in before the first spoonful, and the butter will become evenly creamy again.

On the tongue, the butter is dense like marzipan and oily, deeply roasted, and thoroughly nutty. Oily, nutty, bold – if you are looking for real hazelnut without sweetness, you have come to the right place. Half a spoonful is enough to season an entire sauce, that is how concentrated the aroma is. Therefore, a small amount is sufficient to add noticeable depth to a dish, and a jar lasts longer than you might think.

Because there is nothing in it but nuts, you decide for yourself how sweet or savory it should be. This makes hazelnut butter the most honest base in the kitchen: you add what you like, a little honey, salt, or cocoa, and leave out what you don't need.

From the spoon to the sauce

Hazelnut butter is a little master of transformation: it rounds off smoothies and porridge with a nutty finish, binds dressings, adds depth to pralines and energy balls, and replaces part of the butter in baking. In savory sauces for game, pasta, or roasted vegetables, it provides body and roasted notes. In vegan cuisine, it replaces cream and butter without anything being missed.

A spoonful in chocolate cake, stirred into a sauce, or simply on bread with a little honey. It is also a delight stirred into coffee with milk or drizzled over vanilla ice cream. If you prefer it already sweetened and chocolatey, reach for the Crema Gianduia; if you are looking for whole nuts for snacking, try the roasted hazelnuts.

From the nut to the creamy paste

To make the butter, the Noè family roasts the Piedmont hazelnuts and grinds them finely. José Noè, who worked for Ferrero for two decades, developed his own centrifuges for this purpose, which turn the roasted kernels into a warm golden-brown, creamy paste, completely without additives and without added fat. In a way, this paste was the beginning of Papa dei Boschi: instead of selling his nuts as raw material, José created something unique from them and marketed it himself.

The nuts have been grown in Lequio Berria at an altitude of 700 m for three generations, without pesticides and using organic fertilizer. This is why the butter tastes like nothing but nuts and craftsmanship. If you want to discover more, you can find all hazelnut specialties from Papa dei Boschi or browse our breakfast collection. A 200 g jar goes surprisingly far because even a small amount brings a lot of aroma; kept cool and tightly closed after opening, it remains ready for your next idea for many weeks.