Nocciola Hazelnut & Chocolate Spread

Gianduja is the classic chocolate and hazelnut confection from Northern Italy, but it’s not usually made like this. You see, Antonio della Corte was creating sweet mixes for pastry shops around Rome and Anna Marie Conti was running a farm with a bed and breakfast a few miles north of the city. They combined their talents to create delicious foods from amazing ingredients and this sweet, nutty, rich and chocolate-y spread is one of them. (Another is this outrageously good pistachio cream.)

It’s made from Italian hazelnuts and cocoa, plus olive oil from Anna Marie’s farm. The olive oil adds a layer of ultra-luxe smoothness you won’t find in other giandujas. At least I haven’t and I taste a lot of ‘em. This one feels like an indulgence. Treat it as such. We all deserve a treat this sweet.

It's ideal drizzled over ice cream or strawberries, tucked into a crepe, dolloped on pound cake or banana bread, or eaten straight from the jar.