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60% hazelnut cream - La Intensa

60% hazelnut cream - La Intensa

Regular price €9.50
Regular price Sale price €9.50
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Hazelnut cream with 60% Italian hazelnuts .

The Sciara "La Intensa" Hazelnut Cream, made with selected selected hazelnuts, is an artisanal spreadable cream to be used on bread, on biscuits or to accompany your sweetest creations.
"La Intensa" Hazelnut Cream is a creative and original way to include dried fruit in your sweet recipes.
Without preservatives or colourants , Sciara "La Intensa" Hazelnut Cream is also perfect as a delicious gift idea.
Enjoy the hazelnut cream by spreading it on bread, biscuits or on your desserts thanks to our practical Spalmino .



HAZELNUT (60%), sugar, oils (sunflower) and non hydrogenated vegetable fats, skimmed MILK powder, MILK whey powder, emulsifier: SOY lecithin, flavoring (vanillin).
Hazelnut Origin: Italy.

Warnings for the consumer:
The product may contain shell fragments.

(the allergens present are highlighted in CAPITALS).

Nutritional characteristics

(average values ​​per 100 g)*
Calories 612 Kcal/2556 KJ, Fat 54.14 g, Saturated Fat 6.85 g, Total Carbohydrates 22.16 g, Sugars 21.76 g, Protein 10.72 g, Fiber 4.02 g, Salt 0.089 g.

*These values ​​are subject to variations according to the production batches and the harvest year. Therefore, product packaging may contain different information than that shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.


18 months from the production date.

Keep in a cold and dry place.
The product will keep intact for up to 2 months after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute an alteration of the product, but a natural process of separation.

Method of use

Doses for 2-3 cups:
• a dozen meringues
• 3 tablespoons of hazelnut cream
• 4/5 strawberries
• 2 apricots
• a handful of blueberries
• a handful of cherries
• 2 tablespoons of Armagnac
• 200 ml of fresh cream
• 2 tablespoons of vanilla icing sugar + 1 for whipping the cream
• A pinch of Voatsiperifery pepper
Cut the cold fruit from the fridge into cubes.
In a bowl, season it with icing sugar, add the Armagnac, icing sugar and pepper and mix well.
Whip the cream together with the icing sugar.
Assemble the cups: make a first layer of chopped meringues, then the cream, fruit and 60% hazelnut cream. Repeat the operation.


Le migliori Nocciole Italiane per una Crema dal gusto intenso.

Senza glutine.

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