Nocciolata’s Italian Hazelnut Spread is meant for Healthy Natural Kitchens

Dedicated to making “creamy, dreamy” treats in the form of world-class hazelnut butter, Nocciolata understands that the key to quality is great ingredients. All of the foodstuffs that go into each jar of their nut butter are carefully picked as certified organic, ensuring great taste, zero GMOs, and no chemical residues. Their traditional recipe of hazelnut spread features cocoa and milk. However, responding to modern recognition of lactose intolerance, they’ve also got a dairy-free version of their popular spread. Both are great for meals, snacks, or baked recipes.

How Low Temperature Processing makes Nocciolata Nourishing

The unique Rigoni family recipe is the basis for all Nocciolata products, giving them their deliciously homemade flavor, like something out of a warm, natural kitchen in the old country. The ingredients are picked carefully from a world’s worth of suppliers, with hazelnuts coming from Italy and dark chocolate sourced from the Antillean Islands. The various raw materials are gently processed for a total of two and half days (sixty hours) without being cooked, creating a richly creamy, satiny smooth spread. It also retains all the nutrients thanks to the low temperature processing for maximum health benefits.

Nocciolata Carries on a Family Tradition of Natural Deliciousness

Asiago, Italy in the early 20th century was the birthplace of Nocciolata. Originally, honey was the product that the brothers Paolo and Mario Rigoni used to launch their business. With clean, beautiful, flowering fields surrounding Asiago, they were able to offer extremely delicious natural honey. From this first success, they branched into all-natural fruit spreads. The business has continued to thrive for more than 90 years and three generations of Rigonis. Nocciolata is a relative latecomer among their products, introduced in 2006, but also uses a great old family recipe as its basis.