Chocolate and Hazelnut spread "Riccosa" - ilikeitalianfood
Slitti

Chocolate and Hazelnut spread "Riccosa" 250g

Regular price13,00€
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  • In stock, ready to ship
  • Inventory on the way

Riccosa is a chocolate spread rich in hazelnuts. Riccosa is the absolute expression of first quality raw materials: the cocoa used for the chocolate, is the most aromatic and delicate not to cover the taste and the inebriating perfume of the hazelnuts. The balance achieved makes this cream “rich” in taste, with a compact creaminess.

This chocolate cream can be tasted to the spoon, on bread or to make sweets. The usage of the cocoa butter distinguishes it for the quality.

  • Weight: 250g
  • Region: Tuscany
  • Ingredients: Hazelnuts “Tonda Gentile Trilobata” variety, sugar, cocoa butter, lean cocoa powder, powdered milk, cocoa bulk
  • Storage temperature: < 18° C
  • Storage: Store in a cool and dry place
  • Shelf-life: 20 months

Nutritional Information per 100g

Energy: 2433 kj
Energy alt: 586 kcal
Fat: 43.4 g
- of which saturates: 9.0 g
Carbohydrates: 41.0 g
- of which sugars: 32.8 g
Protein: 3.0 g
Salt: 0.06 g

Allergens: hazelnuts, milk.

Delivering To  UE

European Union deliveries within 2-3 working days starting from €10.00

Delivering To  UK

United Kingdom deliveries within 3-4 working days starting from €15.00 - Alcoholic products such as wines and spirits cannot be shipped to the UK.

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Origin

Tuscany

Olive oil, wine, truffle and other culinary delights make up the excellence of Tuscan gastronomy. From the Tyrrhenian sea to the Apuan Alps, there are plenty of itineraries for anyone who wants to combine cultural attractions and natural beauty to discover the taste of Tuscany, a region renowned for its prosperity in food and wine products, so close to art and traditions.

Producer
Slitti

Slitti company was founded in 1969 as a Coffee roasting firm by Luciano Slitti. In 1989 with the entry in the company of the two sons Andrea and Daniele, the production enlarges with the addition of chocolate processing. Daniele continues with coffee, just like his father, while Andrea is intrigued by another colonial product: cocoa; due to its similarities with coffee. Soon the company feels the physiological need to expand, due to the increasing demand for its products, therefore in 2012 creates the new laboratory with an architectural connotation aimed at energy saving and green building.

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