Artisan-made spreads are enjoying a considerable resurgence of interest. Faced with industrial products laden with sugar and palm oil, more and more food lovers are turning to alternatives made from carefully selected nuts, without additives or controversial vegetable oils. But how do you navigate the many options available? What criteria should you use to choose a quality spread, and how can you use it beyond just breakfast?
Artisan vs. industrial spreads: what are the differences?
Composition, the primary indicator of quality
The fundamental difference between an artisan spread and an industrial product lies in its list of ingredients. In an artisan version, nuts—hazelnuts, pistachios, almonds—are at the top of the list, meaning they constitute the majority of the product. In industrial versions, sugar generally takes first place, followed by palm oil.
A quality artisan hazelnut spread is recognizable by its slightly grainy texture, its distinct toasted fruit aroma, and the absence of added vegetable oil. The ingredient list should be short: ideally, the nut, sugar in measured quantities, and possibly cocoa or milk depending on the recipe.
Why avoid palm oil?
Palm oil is widely used in the food industry for its stability and low cost. It gives industrial spreads a smooth and homogeneous texture, stable regardless of temperature. But its massive use is associated with significant deforestation in producing countries, mainly in Southeast Asia.
A palm oil-free spread may show a slight separation of the nut's natural fat, especially after opening. This phenomenon, called phasing, is completely normal and does not harm the quality of the product: simply stir before use. Pistachio spread is a good example: its natural texture varies slightly with the seasons, a sign that the raw material is authentic.
How to read a label?
To choose a quality artisan spread, a few simple rules apply to reading labels:
- The first ingredient must be the nut (hazelnut, pistachio, almond), not sugar.
- The absence of palm oil is an essential criterion for environmentally conscious consumers.
- A short list: the fewer ingredients there are, the closer the product is to its raw material.
- The origin of the fruits: a precise geographical mention (Piedmont, Sicily, Calabria) is often a sign of rigorous selection.
The almond spread is a good example of a product with a simple composition, where almond largely dominates.
The main varieties of artisan spreads
Piedmont hazelnut: an Italian benchmark
Piedmont hazelnuts are considered among the best in the world. Their intense, slightly sweet and toasted flavor makes them the ideal base for an artisan spread. The Piedmont region, in northern Italy, produces hazelnuts with particularly pronounced organoleptic characteristics, which explains their reputation in Italian confectionery and pastry.
A 100% Piedmont hazelnut paste—without sugar or additives—allows one to gauge the raw quality of the fruit before any processing. It is also a choice ingredient for pastry chefs and amateur cooks who wish to incorporate hazelnuts into their homemade recipes.
Sicilian pistachio: the trend of the season
In recent years, pistachio has become a flagship ingredient in contemporary Italian gastronomy. Sicilian pistachio, mainly grown around Bronte, is renowned for its intense green color and its floral and slightly sweet aromas. It distinctly stands out from pistachios of other origins due to its aromatic richness.
The pistachio spread made from Sicilian pistachios offers a different taste experience than industrial versions: more complex, less sweet, with a slight bitterness characteristic of the fruit. For catering professionals or pastry enthusiasts, 100% pistachio paste is a valuable base for their work.
Almond, cocoa-hazelnut, and bergamot: other varieties to know
Beyond hazelnut and pistachio, other varieties deserve attention:
- Almond: softer and less pronounced than hazelnut, it is particularly suitable for sensitive palates and children. Almond spread pairs well with fresh fruit or country bread. 100% almond paste is also a versatile base in cooking.
- Cocoa-hazelnut: the classic combination, revisited in an artisan version. The cocoa hazelnut spread made from Piedmont hazelnuts offers an aromatic depth that industrial versions cannot replicate.
- Bergamot: a rare and unique specialty from Calabria, this citrus fruit with a floral and slightly bitter fragrance gives rise to an extraordinary spread. The bergamot spread, awarded a Gold medal at the Épicures 2024, is a discovery for those who wish to explore new Italian flavors.
How to use artisan spread in cooking?
For breakfast and summer brunch
The most common use remains breakfast: on a slice of toasted country bread, a brioche, or crackers. But artisan spread also fits very well into a summer brunch. On a sharing platter, it accompanies fresh seasonal fruits—figs, peaches, apricots—and soft cheeses. The pistachio spread pairs particularly well with slices of melon or watermelon.
To create a complete gourmet platter, the set of 5 spreads allows you to offer several flavors at once, ideal for a brunch with family or friends.
In pastry and cooking
Artisan spread is a versatile ingredient in pastry. It can be incorporated into cookie dough, used as a filling for macarons, or melted to top artisan ice cream. The cocoa hazelnut spread is particularly suitable for making brownies or chocolate tarts.
In savory cooking, nut-based spread can be surprising: a spoonful of almond spread in a sauce to accompany chicken or roasted vegetables brings a very interesting sweet and slightly grilled note.
As a gourmet gift
Artisan spreads are among the most appreciated gourmet gifts, especially in summer for holidays or family gatherings. The customizable gift box allows you to combine several flavors according to individual tastes, offering a culinary journey through Italian regions—from Piedmont to Sicily, and through Calabria.
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