There’s no doubt that Nutella has become the Q-Tip of the hazelnut spread world. No one asks for a cotton swab, just like no one (at least no one that I know of) says they’re jonesing for some hazelnut spread on their toast. No, it’s Nutella they ask for, want, hashtag, etc. Well, I got my hands on a jar of Nocciolata, an organic hazelnut spread imported from Italy and I’m starting to wonder how long this misnomer will last. When comparing Nutella to Nocciolata it became apparent that great marketing may be behind door number one, but superior flavor, ingredients and texture are what Nocciolata hazelnut spread is all about.
So what is hazelnut spread? In my world, it’s a great excuse to eat chocolate at breakfast, lunch or snacktime while getting a little nourishment. Really though, it’s a spread made of hazelnuts, sugar (or some other kind of sweetener) and cocoa powder. There’s always some kind of added oil, milk powder and a few other ingredients to make it awesomely addictive.
How is it used? I’ve busted myself eating it straight from the jar, but that’s not right. Most people would say to spread it on toast, pancakes and anything that would typical host a smear of jam. You can use it as a filling in crepes, pastries, doughnuts and I’ve even seen it spread on pizza (really, freakin’ good pizza!).
How Do Nutella and Nocciolata Compare?
Nocciolata is made from organic ingredients. Nutella is not. Nutella is made with palm oil (and lots of it). Nocciolata is not. Palm oil in its fresh form touts many health benefits, but once it’s been processed it’s said to have negative effects on the reproductive organs, kidneys and lungs. It’s often used as a cheaper substitute for cocoa butter and, according to One Green Planet, has had an extremely negative impact on the environment.
So we’re all a little different when it comes to navigating the mixed up world of nutrition, so I made a handy dandy chart to show you the nutritional comparison of Nocciolate vs. Nutella. In addition to being organic, Nocciolata has fewer calories, saturated fat and sugars than Nutella. It’s also got a higher Calcium and Iron content.
|Based on a 2 Tbsp. Serving||Nocciolata||Nutella|
|Sodium||15 mg.||20 mg.|
Just by looking at the two hazelnut spreads, I could see that Nocciolata was creamier and more natural looking. It reminded me of the when I switched from the peanut butter of my youth, Jiffy, to Laura Scudders. One clearly looks processed. That texture is apparent at first bite as well. OMG! I’ve loved Nutella for so long, how could it be!!! But it’s true. Nocciolata literally melts in your mouth, while Nutella has a thickness to it that you have to work with your tongue to break down. (This, my friends is the palm oil in action.)
And once that creamy, dreamy, chocolatey, nutty spread is dancing around on my tastebuds (and I’ve single-handedly made a serious dent in both jars) the moment of truth has arrived. Both are ridiculously irresistible, but Nocciolata has a more complex, hazelnut forward flavor. Nutella is sweet and chocolatey, but not quite as chocolatey as Nocciolata. Leave it to the Italians to take deliciousness to the next level.
The winner: Nocciolata!
That’s why it’s now available at Love with Food. Buy Now!