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  1. Relanghe - Enrico Crippa

    Piedmont (Italy)


    Description coming soon > Learn More

  2. Relanghe - Enrico Crippa

    Piedmont (Italy)


    An amazing and exciting blend of milk chocolate and hazelnut cream, made exclusively with some of Piedmont's finest ingredients to get a mouth watering texture. A soft hazelnut cream with chocolate made of high-quality raw materials, for a delicate and captivating sensory experience. The 'Nocciola del Piemonte’ (hazelnut from Piedmont), with its spherical shape, is characterized by a fine and delicate flavour, with a very crisp pulp. Its cultivation has been introduced to the ‘Alta Langa’ area and then has spread across the Piedmont area, blending with the ethnological landscape of this land. Today, the production of this fruit, almost totally absorbed by the confectionery industry, is concentrated in the provinces of Cuneo, Asti, and Alessandria, in an area between the hills of Langhe, Roero, and Monferrato. The Protected Geographical Indication Certification guarantees both quality and authenticity of this product. Since July 2014, this extraordinary land has been included in the UNESCO list of World Heritage Sites. > Learn More

  3. Relanghe - Enrico Crippa

    Piedmont (Italy)


    These chocolates are called Brutti ma Buoni, which literally means “Ugly but Good”. As you can see, they don’t look pretty and refined and their shape is somewhat irregular, but they do taste incrediblty good indeed. Handmade and imported From Piedmont, Italy, with Hazelnut Piedmont PGI and Milk Chocolate. The ultimate in flavour. Your tastebuds will be very happy. > Learn More

  4. Relanghe - Enrico Crippa

    Piedmont (Italy)


    These chocolates are called Brutti ma Buoni, which literally means “Ugly but Good”. As you can see, they don’t look pretty and refined and their shape is somewhat irregular, but they do taste incrediblty good indeed. Handmade and imported From Piedmont, Italy, with Hazelnut Piedmont PGI and Extra Dark Chocolate. The ultimate in flavour. Your tastebuds will be very happy. > Learn More

  5. Relanghe - Enrico Crippa

    Piedmont (Italy)


    These chocolates are called Brutti ma Buoni, which literally means “Ugly but Good”. As you can see, they don’t look pretty and refined and their shape is somewhat irregular, but they do taste incrediblty good indeed. Handmade and imported From Piedmont, Italy, with Hazelnut Piedmont PGI, 3 mixed tastes: White Chocolate, Dark Chocolate and Milk Chocolate. The ultimate in flavour. Your tastebuds will be very happy. > Learn More

  6. Relanghe - Enrico Crippa

    Piedmont (Italy)


    This is right there with the best chocolate I have ever tasted. I consider myself to be a chocolate aficionado. I have spent a lot of time in Switzerland and dined in many of the world's most prestigious restaurants. I have no problem spending money for exceptional product. When I tasted the hazelnut chocolate loaf, my tastebuds did a back flip. My exact thought was, "this is the best chocolate I have ever tasted." For those that do not know, Piedmont is not only home to some of the best wine production in the world, but also the best hazelnut terroir. The blend of chocolate and hazelnut in these chocolates is nothing short of sublime. The bars come wrapped in gold which only helps to add to the mystique/greatness of the chocolate. It feels as though you received the "golden ticket" from Charlie and the Chocolate Factory. Whether you are purchasing this for yourself, or people you care for, whomever receives it will be blown away. > Learn More

  7. Relanghe - Enrico Crippa

    Piedmont (Italy)


    The Nocciola Piemonte I.G.P. Hazelnut Cake is the base for many traditional recipes, both sweet and savory, in Piedmont. As such, we believe it merits a symbol that truly represents and is able to bring it into the daily european lifestyle. In collaboration with Enrico Crippa, we have developed a project around this important ingredient whose scope is to bring value to the production chain of the Nocciola Piemonte I.G.P.. Relanghe is committed to the selection of the finest quality ingredients and Chef Crippa re-elaborates these ingredients into recipes coming from our tradition or transforms them into delectable, innovative products.

     

    Three-Michelin-star chef Enrico Crippa.

     

    “I started to know and use the piedmotese hazelnut as soon as I arrived in Alba because thanks to Relanghe I knew the production methods and controls on the chain.” Enrico Crippa

     

    In 2014 Enrico Crippa developed a traditional local recipe and created the hazelnut cake of Alba using only top-quality ingredients. This new cake is soft, tasteful and flour free, reminds us of our local traditions, and arrives on your tables directly from the Michelin-starred kitchen.

     

    The tree-starred chef Enrico Crippa works together with the Relanghe team in order to create new sweets using the Nocciola Piemonte I.G.P.

    > Learn More

  8. Relanghe - Enrico Crippa

    Piedmont (Italy)


    This is right there with the best chocolate I have ever tasted. I consider myself to be a chocolate aficionado. I have spent a lot of time in Switzerland and dined in many of the world's most prestigious restaurants. I have no problem spending money for exceptional product. When I tasted the hazelnut chocolate loaf, my tastebuds did a back flip. My exact thought was, "this is the best chocolate I have ever tasted." For those that do not know, Piedmont is not only home to some of the best wine production in the world, but also the best hazelnut terroir. The blend of chocolate and hazelnut in these chocolates is nothing short of sublime. The bars come wrapped in gold which only helps to add to the mystique/greatness of the chocolate. It feels as though you received the "golden ticket" from Charlie and the Chocolate Factory. Whether you are purchasing this for yourself, or people you care for, whomever receives it will be blown away. > Learn More

  9. Relanghe - Enrico Crippa

    Italy (Italy), Piedmont (Italy)


    An amazing and exciting blend of milk chocolate and hazelnut cream, made exclusively with some of Piedmont's finest ingredients to get a mouth watering texture. A soft hazelnut cream with chocolate made of high-quality raw materials, for a delicate and captivating sensory experience. The 'Nocciola del Piemonte’ (hazelnut from Piedmont), with its spherical shape, is characterized by a fine and delicate flavour, with a very crisp pulp. Its cultivation has been introduced to the ‘Alta Langa’ area and then has spread across the Piedmont area, blending with the ethnological landscape of this land. Today, the production of this fruit, almost totally absorbed by the confectionery industry, is concentrated in the provinces of Cuneo, Asti, and Alessandria, in an area between the hills of Langhe, Roero, and Monferrato. The Protected Geographical Indication Certification guarantees both quality and authenticity of this product. Since July 2014, this extraordinary land has been included in the UNESCO list of World Heritage Sites.

     

    The Nocciola Piemonte I.G.P. Hazelnut Cake is the base for many traditional recipes, both sweet and savory, in Piedmont. As such, we believe it merits a symbol that truly represents and is able to bring it into the daily european lifestyle. In collaboration with Enrico Crippa, we have developed a project around this important ingredient whose scope is to bring value to the production chain of the Nocciola Piemonte I.G.P.. Relanghe is committed to the selection of the finest quality ingredients and Chef Crippa re-elaborates these ingredients into recipes coming from our tradition or transforms them into delectable, innovative products.

    > Learn More

  10. Relanghe - Enrico Crippa

    Piedmont (Italy)


    This 3-piece deluxe gift pack by chef Enrico Crippa is the perfect gift for any foodie. Indulge in the very best of Piedmontese gastronomy with three delicious, authentic Italian sweets. Gift pack includes:

    - Torrone Friabile con Nocciola Piemonte I.G.P.: Friable nouget. Delicious Italian honey and white refined cane sugar are the ingredients that characterize this Piedmontese, crunchy specialty. Always, and in every case, hand-shredded in wooden frames after long and careful cooking. 
    - Tartu i Riblot al Cioccolato Fondente-Extra, Gianduja, Bianco: Gianduja white chocolate, a specialty of the Piedmont region, is an age long symbol of the most prestigious Italian confectionary tradition. This treat is greatly appreciated at both a national and international level. Gianduja, famous for its unmistakable flavour, is ranked as one of Venchi’s top-of-the-range delicacies.
    - Brut e Bun con Cioccolato Fondente-Extra: These chocolates are called "Brutti ma Buoni", which literally means “Ugly but Good”. There appearence is not pretty and refined and their shape is somewhat irregular, but they do taste incrediblty good indeed. Handmade and imported From Piedmont, Italy, with Hazelnut Piedmont PGI and extra dark chocolate.

    > Learn More

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