The Nocciolata by Rigoni di Asiago is a cream spread of cocoa and hazelnuts Italian pasta from controlled cultivation. It is suitable to be enjoyed by the spoon or spread on bread. It adds a touch of sophistication to cakes, crepes, cakes and biscuits; it is also an excellent base to prepare the filling creams and toppings. In addition to being too good, it is naturally digestible, formula and manufacture: it is cooled, filtered and subjected to mixing effect. The processing phase is slow and precise to get a creamy pastry cream and velvety. Soft, aromatic, with all the taste of Italian hazelnuts, Nocciolata is a sin of volatile that is well made again. Yes, because it is a cream spread of cocoa and hazelnuts, the ingredients all come from cultivation. In the traditional production Rigoni di Asiago, raw materials are carefully selected, mixed to obtain a rich cream with cane sugar, consisting of hazelnut paste (16%) from controlled cultivation and sweetened. Among the ingredients are skimmed milk powder, cocoa butter, natural vanilla extract bourbon. All ally sourced. farming is a manufacturing process defined and regulated at a community level by EEC Regulation 834/2007. In agriculture does not use synthetic s (fertilisers, icides, fungicides, insecticides, pesticides in general) or genetically modified organisms (GMO). Products of origin, such as Nocciolata Rigoni di Asiago, to protect the of comsumatore, protect farmers , respect and protect the environment, taste better
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