![Crema Spalmabile a Base di Nocciole delle Langhe 154g - Golose Emozioni - vaigustando](http://www.vaigustando.com/cdn/shop/files/golose-emozioni-dolci-default-title-crema-spalmabile-a-base-di-nocciole-delle-langhe-154g-51599545139543_700x700.jpg?v=1693835142)
Spreadable Cream based on Langhe Hazelnuts 154g
The product briefly:
The product briefly:
Let me introduce myself: I am Enrico, a young pastry chef, with a vision for my pastry shop that has always been clear: what we are is what we eat, raw materials are my most important value.
I have always valued the choice of quality and possibly local products, creating recipes with ingredients that really make the difference.
In recent years I have made a truly significant and complete change to my pastry making. Specifically, these are two initiatives that have allowed me to renew my recipes and add important value in terms of sustainability, attention and valorization of the territory.
The first: thanks to the collaboration with my trusted miller I gave life to the "zero km flour" project. The project envisaged using flours coming only from so-called ancient grains, because from sowing to harvesting the field is no longer touched by human hands. Month by month I followed this project, seeing the various stages of growth: from sowing to harvesting to the stone mill. Again with my trusted miller I also started production with einkorn spelt, another flour that offers added value to the products and their digestibility, very rich in organoleptic properties, but very weak. span>
I therefore only used this flour for biscuits or sourdough bread. The added values of a flour of this type compared to common flours are the high organoleptic properties and the decidedly superior health level. Thanks to this innovation I began to also offer bread for sale in the shop on Sundays, made with sourdough and einkorn flour, not in large quantities, but from the feedback received from customers I certainly understood that I was on the right path. In fact, in addition to enhancing the short supply chain and collaboration with suppliers, I have managed to give a significant and innovative imprint to my pastry shop, fully valorising the native flours made with sustainable methods and which enhance the land of origin.
The second: "the breakfast biscuit", a product that I have always offered in my pastry shop, but which in the last two years I have managed to totally innovate and revolutionise. The focus, also in this case, was the use of local products and the valorisation of the territory. The "breakfast biscuit" is now made only with Venetian raw materials, from the flours of our own production, to the eggs from free-range hens, to the raw beet sugar (produced in the Verona area), to the alpine butter from the grappa. A 100% native biscuit.
My commitment and choices to enhance local suppliers are also extended to other raw materials that Iuse, such as for exampleHoney from local beekeepers purchased on the basis of season; Exclusively free-range chicken eggs; Fruit for jams and preparations exclusively in season, also purchased from local farmers.
In the Langhe, every corner tells a story. From the architectural richness of its ancient villages to the museums that jealously guard local history and art, every element contributes to creating a vibrant culture rich in traditions.
Here, ancient castles and cultural events make every visit a dive into the past.
Defined as a UNESCO world heritage site, the Langhe region offers breathtaking views of rolling hills, covered with rows of vines and lush woods that contain routes to discover on foot or by bicycle.
An environment where nature reigns supreme, offering refuge and inspiration. The Langhe area is famous throughout the world for its excellent food and wine products.
From the renowned white truffle of Alba to prestigious wines such as Barolo and Barbaresco, here the flavor of tradition meets the excellence of local production.
But that's not all: the Langhe is also the home of the Piedmontese PGI hazelnuts, a fundamental ingredient of many Italian delicacies and the basis for the creation of the famous gianduia chocolate.
In this area, gastronomy becomes art, with starred restaurants and traditional trattorias offering dishes where each ingredient tells the story of its land. In summary, the Piedmontese Langhe are a unique and unforgettable experience, a journey through enchanting landscapes, deeply rooted culture and a gastronomy that delights the palate with authentic and unmistakable flavours.
A holiday full of taste and discovery.