Nilda's Tozzetti

With 30% Organic Hazelnuts from Tuscia, Stone-Ground Flour and Fresh Eggs from Free-Range Chickens

The Tuscia biscuit that breaks with a crack and is dunked with a smile.

Nilda di Parano's Tozzetti

In Tuscia, the homemade biscuit has just one name: tozzetto. A simple dough of flour, eggs, and sugar, baked into a loaf, cut into diagonal slices, and baked again until dry and crunchy, with whole hazelnuts peeking out from the cut. Nilda's Tozzetti This recipe is brought to its most generous expression: 30% of the dough is made from organic hazelnuts from Tuscia, the same ones Parano grows in its own groves, and the rest is stone-ground soft wheat flour, which preserves the aroma of the kernel, fresh free-range eggs, sugar, a pinch of yeast, and bourbon vanilla. No margarine, no added fats: the softness comes only from the eggs and the natural oil from the hazelnuts. The result is a golden cookie, firm to the bite and then crumbly, with the toasted flavor of the hazelnut dominating and the vanilla lingering. They bear Nilda's name, as a homemade cookie deserves.
 
 
 

The roots of these Tozzetti lie in twice-baked bread

The word "biscuit" says it all: it comes from the Latin bis coctus, “twice cooked”, the method with which the Romans prepared the nautical bread, the dry, durable bread that accompanied legionaries and sailors. From that need to remove moisture for long-lasting preservation, the entire family of Italian biscuits descends, which each region has dressed with its own fruits. In Tuscany, they are the almond cantucci, made famous in Prato by Antonio Mattei's biscuit factory since 1858; in Lazio, and especially in the Tuscia area around Viterbo, they are the tozzetti with hazelnuts from the Cimini Mountains. The name comes from "tozzo," a piece of bread broken by hand, and aptly captures the rustic nature of this dessert, born in country bakeries with whatever was available: eggs from the henhouse, flour from the mill, and hazelnuts from the fields. Tradition dictates that they are served at the end of a meal, dipped in a glass of sweet wine, such as Aleatico from Lake Bolsena, a gesture that still concludes Sunday lunches in Viterbo families.
 
 
 

Choosing Nilda's Tozzetti means taking care of yourself

With almost a third of hazelnuts, these little pieces carry with them the nutritional value of the fruit: monounsaturated fats, vitamin E and magnesium, with just 2,4 g of saturated fat out of 27,7 g total. Fresh eggs from free-range hens provide protein Complete, 13,3 g per 100 g, a rare value for a biscuit, while the stone-ground flour retains some of the wheat germ and bran, giving it its full flavor. The ingredient list is short and easy to read, with natural bourbon vanilla and no added vegetable fats. They remain a dessert, best enjoyed in one or two small pieces for breakfast or after a meal: but a dessert made as it once was, where each ingredient has a name and origin.
 
 
 

How to Best Use: Nilda's Tozzetti

• THE VITERBESE END OF MEAL: TOZZETTI, PECORINO, HONEY AND LIQUEUR – The Sunday ritual, reconstructed with the Al Passo Food pantry. Bring the tozzetti to the table with the Pecorino Aged Under Marc, a thread of Organic Chestnut Honey and a bunch of Organic Red Table GrapesThe sweetness of the biscuits, the bitterness of the honey and the saltiness of the cheese chase each other in every bite. Instead of Aleatico, dip the biscuits in Grand Liqueur of the Certosa Sweet, the herbal elixir of the Certosa di Trisulti, and completed with a Arabica Unico Brazil&Peru Blend.
• BAKED PUMPKIN WITH TOZZETTI CRUMBLE AND GOAT'S PRIMO SALT CHEESE – The crumbled tozzetto becomes an irresistible sweet and savory breading. Cut the Organic Butternut Squash into wedges, season it withNovello Stone Ground Extra Virgin Olive Oil and bake it in the oven; in the last ten minutes, cover it with the coarsely crumbled tozzetti, which will toast and form a hazelnut crust. Serve with Primo Sale di Capra Compact Telemaco in flakes, a pinch of Organic Malabar White Peppercorns and a glass of Godot Grechetto DOC Organic: an autumn side dish that steals the show from the second course.
• TUSCIA BREAKFAST, WITH DRINKING – Tozzetto was created to be dunked. In the morning, dip it in a cup of Organic Cocoa Rice Drink warm, light and naturally sweet, or spread it with the 58% Organic Hazelnut Spread for a double dose of Tuscia hazelnut, or with the Organic Bitter Orange Marmalade, whose citrus bitterness balances the sweetness of the biscuit. A glass of 100% Organic Pear Juice has always been Organic Digestive Herbal Tea Reps Relax, for those who prefer to avoid coffee, complete a slow, peasant breakfast.

The Producer: Parano

The tozzetti close the Parano circle: the hazelnuts that fill them come from the company's organic hazelnut groves in Vasanello, in the Tuscia Viterbo area, where the Giffona variety grows alongside the Tonda Gentile Romana, with the Nocchione acting as pollinators. From the tree to the company's laboratory, to the bakery, the supply chain remains entirely within the family and within the confines of a single town.
 
 
 

Ingredients

Baked goods with hazelnuts and fresh eggs. Ingredients: HAZELNUTS organic (30%), flour WHEAT stone-ground tender (28%), EGGS fresh (25%), sugar, yeast, bourbon vanilla. May contain traces of other NUTS.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 2170 kJ / 517 kcal
• Fat: 27,7 g
• of which saturated fatty acids: 2,4 g
• Carbohydrates: 53 g
• of which sugars: 28,7 g
• Protein: 13,3 g
• Salt: 0 g

Food container

Store in a cool, dry place, away from heat and humidity. After opening, carefully reseal the package or transfer the tozzetti to a tin or airtight container, where they will retain their crispiness for a long time. If they become soft, just five minutes in a hot oven will restore their original texture. Follow the instructions on the label.
 
 
 

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