A paste of hazelnut roasted in the oven and then stone ground for a naturally delicious product.
How to use it
Excellent base for ice cream and desserts, natural sweetener for coffee and ingredient for first and second courses.
From our blog
Wilden.herbals meets / An interview with Edoardo Giancola
Wilden. herbals interviews Edoardo Giancola of the Zarcola Architetti studio to recount our collaboration and the construction of the display counter of our pop-up store
Making Wilden | Food Alchemy according to Carol Povigna
Wilden.herbals meets makers and artisans close to the healthy and wild philosophy. Today we introduce you to Carol Povigna, coordinator of the Food Lab for the UNISG in Pollenzo.
Trekking, water bottle and herbal teas: a wild tale from the Sentiero del Viandante
A 3-day walk on the eastern shore of Lake Como spent in the company of Wilden herbal teas