Angelina Gianduja Pâte à Tartiner
A Franco-Italian Indulgence
Classic French patisserie, Angelina, crafts jars of delectable spreads fit for the most discerning palates. Their Gianduja spread is one of their most popular, and we’ve brought it here just for you!
TASTING NOTES FROM THE CURATOR
Gianduja is the Italian version of a praline, but without the caramel. Made with the crown jewel of hazelnuts IGP-protected in Piedmont, Italy, plus milk chocolate and sugar, this spread is a flagship product of Angelina. The hazelnut blends with the cocoa in a rich flavorful medley — all without any vegetable fats. Its melt-in-the-mouth smoothness is the product of careful elaboration in their workshops.
PREPARATION OR PAIRINGS
Angelina’s Gianduja spread is the gourmet answer to Nutella. It adapts to nearly any sweet creation and infuses it with a special nutty richness that is difficult to compare. Spread a bit over a slice of brioche, layer some in a sandwich cake, or pipe little dollops for a final touch on any pastry. No one will fault you, either, if you just pull out a teaspoon and scoop this sweet treat straight out of the jar!
NOT ALL HAZELNUTS ARE CREATED EQUAL
A nut in short supply lately, the hazelnut holds a special place in the heart of every sweet-toothed person. But no hazelnut can compare to those found in the hinterlands of Piedmont, Italy. Known as Tonda Gentile delle Langhe or Nocciola del Piemonte IGP, these hazelnuts are small, intensely sweet, and nutty. To protect their quality and reputation, farmers can only have 500 hazelnut trees per hectare and the nuts must be allowed to fall to the ground without interference. They are one of Italy’s precious commodities — and it’s only right that Angelina chose them for their spread!
Store your jar in a cool, dry place, away from heat and sunlight, at about 18 to 20°C. Make sure to screw the lid on tight between uses to keep out moisture and contaminants.