Tastëlanghe Hazelnut Dark Chocolate Spread
Incredibly hard to find in the U.S., Tonda Gentile hazelnuts are considered some of the best in the world. Grown exclusively in the Langhe area of Piedmont, Italy, Tastëlanghe has been producing them since 1891. In their Dark Chocolate Hazelnut Spread (Nocciola Dark), those renowned hazelnuts turn into a creamy, rich, sweet dark chocolate spread. Light in texture but deep in flavor, this spread has just a hint of dark chocolate and intense notes of roasted hazelnuts. It’s like Nutella, but less dense, far more flavorful, and with only natural ingredients. Use it to spoon onto ice cream, cakes, cookies, or any baked good or anywhere you would Nutella, spread on toast, or eat straight from the jar!
Il Colle Del Gusto Sicilian Pistachio Spread
Made from Sicilian pistachios and extra-virgin olive oil, Pistacchiosa is a creamy, aromatic spread you will want to put on all your desserts and, yes, eat straight out of the jar.
Il Colle Del Gusto Arachidella Peanut Spread
Not to be confused with your run-of-the-mill peanut butter, Il Colle del Gusto’s Arachidella Peanut Spread is decadently sweet—elevating the beloved taste of the childhood favorite with the molasses-y depth of caramelized brown sugar. Petite flecks of candied peanut add a toffee-like crunch to every spoonful, while a silken base of extra-virgin olive oil yields a luscious, caramel-like texture. And as we learned from the ever-popular “Nutella,” the Italian suffix “ella” is tacked onto a word to show affection, so there’s no question why it’s used in the name of this divine spread.
Marchesi di San Giuliano Orange Slices in Syrup
We can't get enough of the warm, vibrant flavor of these orange slices in syrup, which our food editor, Matt Card, liken to deconstructed marmalade. To make them, organic blood oranges are hand-picked from the producer's own orchards, sliced finely with the rind still on, then briefly blanched to remove some of their bitterness and carefully layered in jars. The orange slices are covered with a reduction of orange juice, sugar and a touch of brandy—no pectin or artificial sweeteners—which contributes a vanilla-like roundness as well as sugary depth and richness. In addition to their rich flavor, we love the amazing texture of these orange slices, with a wonderful contrast between the silky pulp and surprisingly tender rind, which can be cut through with a fork.
Il Colle Del Gusto Noccioliva Chocolate Hazelnut Spread
Il Colle del Gusto's Noccioliva smooth hazelnut spread is a lighter, glossier and more aromatic version of Nutella. With a high hazelnut content of up to 42%, it is made using local, high-quality roasted nuts from Italy, which are ground down into a silky-smooth texture. This spread makes a wonderful addition to almost any dessert—the olive oil makes it easy to incorporate into pastry cream or any custard base. We also love it for breakfast: Spread it on a crêpe as the French do, slather on toast, or top with fresh sliced fruit.
Tastëlanghe Hazelnut Caramel
Incredibly hard to find in the U.S., Tonda Gentile hazelnuts are considered some of the best in the world. Grown exclusively in the Langhe area of Piedmont, Italy, Tastëlanghe has been producing them since 1891. In their Hazelnut (Nocciola) Caramel, those renowned hazelnuts turn into a creamy, rich, sweet caramelly spread with a hint of salt. Light in texture but deep in flavor, this spread is full of caramel flavor from a mixture of caramelized hazelnuts and milk that is cooked down to perfection. It’s like dulce de leche, but less dense and far more flavorful. Spoon it onto ice cream, cakes, cookies, or any baked good, spread on toast or eat straight from the jar!
Marchesi Di San Giuliano Bitter Orange Marmalade
Bitter oranges, also known as Seville oranges, are the go-to for classic British marmalades because of their natural pectin content and thick, dimpled peels. San Giuliano's hand-cutting method showcases these oranges' superior texture. The almost spicy quality of this marmalade pairs well with the crystallized ginger in our marmalade bundt cake.
Marchesi Di San Giuliano Red Grapefruit Marmalade
Zesty and with an appealing pink hue, this marmalade lends itself particularly well to cocktails. Try a spoonful in an Aperol or Campari spritz; add seltzer and a splash of lemon juice for acidity. We also like to substitute red grapefruit marmalade for the simple syrup in a classic pisco sour.
Marchesi Di San Giuliano Nova Clementine Marmalade
Made with a juicy varietal of mandarin, this succulent marmalade pairs well with dairy. Try it with whole-milk ricotta on crusty toast as a snack or on vanilla ice cream with pistachios and Amarena cherries for an Italian-inspired dessert. For a savory Sardinian twist, we simmer marmalade with chopped artichoke hearts to accompany charcuterie. Click here for the recipe to this unlikely yet addictive combination.
Marchesi Di San Giuliano Sicilian Lemon Marmalade
There's a saying among Sicilian locals that a lemon is not a lemon unless it was grown in Sicily. The higher acid content among lemon varietals produced on the island in fact makes for a tarter flavor, which in turn yields a fresher and tangier marmalade. We like to use this in baked goods: Substitute it for lemon curd in a pie, or mix some into lemon bar filling for complexity and texture.