Delicious cake of roasted and uncooked hazelnuts with rice flour for a flavour that will leave you speechless! The pastry chefs at I BO BIO remain faithful to the traditional recipe for hazelnut cake from Cortemilla, a small village in the province of Cuneo. A recipe that has peasant origins, in fact, it was prepared with hazelnuts left over from the summer harvest.
It contains 30% of the Tonda Gentile Trilobata variety of hazelnuts, typical of Piedmont and considered by consortia to be the 'best hazelnut in the world'. The few ingredients and simple processing allow the hazelnut to release its unique and genuine flavour.
There is no better way to wake up than with a slice of Noisetta and a steaming cup of caffé latte. It is also perfect at the end of a meal with zabajone and a still white wine. Roero Arneis is the winning choice: its delicate scents of fresh fruit and lime blossom are enhanced by the toasted hazelnuts.
Shipping & delivery
It is our priority to pack and ship the products securely. All the different types of cheese are vacuum-sealed and we use dry ice and thermal bags.
Wine (or bottles in general) are shipped using inflatable bags and are designed to protect them throughout the journey. We remind you that all packaging can be easily reused.
Ingredients & Nutrition
HAZELS (30%), rice flour, EGGS, sugar, BUTTER, MILK, baking powder.
Certified gluten-free product.
We ship all over Europe for 9,90€. It's free for orders above 129€.
You can safely pay with your credit card, PayPal or bank transfer.
We ship products in special packages to preserve their quality.