Italy hazelnut puree, 5 kg bucket

After drying over a wood fire, the hazelnuts are ground with a millstone. Thanks to this method of drying, the unsaturated fatty acids are preserved. Small skins and broken pieces are removed by sieving. Hazelnut puree is a very interesting food source and a very good complement in the vegetarian diet. It is suitable for everyone, young and old. Directions for use: It can be spread in a thin layer on bread, but it can be incorporated very well in cooking, especially in desserts. Recipe idea: Vegetable sauce Dilute a tablespoon of hazelnut puree with two tablespoons of water. Add a spoon of vinegar or lemon juice, a spoon of soy sauce (Tamari) and chopped aromatic herbs.