Specialty Food Friday: Recipe featuring Rigoni di Asiago Pears and Nocciolata


This week. I created my own recipe based on some of my two favorite product from Rigoni di Asiago, including the recently reviewed pears fruit spread and my favorite hazelnut spread, the Nocciolata. Since I gave birth to my daughter, I have not baked more than five times. To compare, I used to create a new recipe almost every week. I do look forward to teaching her the ways around the kitchen, and cooking and creating innovative dishes when she gets a little older. For now, my husband and I worked together on this sweet bread during her afternoon nap.

I love baking homemade bread. I have made every type of bread from pumpkin cream bread in autumn, beer bread, applesauce bread, gingerbread cranberry bread, chocolate and vanilla marbled bread, and peach bread with a raspberry butter spread. It’s your world when it comes to making bread; the choices and opportunities have no limits.

Below is the recipe for you to try at home. As you can see from the picture, I could not help but tasting a spoonful (or two) of the Nocciolata. It is so delicious, you could easily eat it right out of the jar. I indulged a little more than expected this evening let’s just say! Once cooled, we each had one mini loaf. We will be bringing the additional mini loaves over to some friends that live and work nearby. Also, take a look below the recipe with some tips for when you bake your bread.

Remember when you parents and grandparents would tell you their recipes, but you would find many of the steps simply included “add a pinch of this,” “some more of that,” and “a hint of this?” That is how I felt when creating this recipe. So for example, because I read wanted a cinnamon-pear flavor, I added more cinnamon as the mixture was stirring in the bowl (at least two tablespoons more) and you may even want to add an additional egg to make the bread a bit more moist or less “cakey” (I chose not to do that here, though, but feel free to try it). Please leave a comment if you have any questions, ideas, etc.


  • 2 cups of sugar
  • 2 cups (sticks) unsalted butter
  • 4 eggs
  • 3 medium ripe bananas
  • 1 jar of Rigoni di Asiago Pears
  • 1 cup buttermilk
  • 2 teaspoons vanilla
  • 5 cups AP flour
  • 2 teaspoons of baking soda
  • 2 teaspoons of salt
  • 1/3 jar of Rigoni di Asiago Nocciolatta

For the Caramelized Pecans:

  • 2 tablespoons butter
  • 3 tablespoons sugar
  • 2 cups pecan halves
  • 3 tablespoons ground cinnamon


  1. Preheat the oven to 350°F. Grease your pans if they are not nonstick, don’t forget!
  2. For the caramelized pecans: Melt the tablespoon of butter over medium heat. Add the sugar, pecans, and cinnamon, and mix until evenly coated. Set aside and let cool.
  3. For the banana bread: Mix together the sugar and butter. Add eggs and stir. Add bananas, Rigoni di Asiago pears, buttermilk and vanilla, beating until smooth. Stir in flour, baking soda and salt just until moistened. Add in the nuts. Pour into prepared pans.
  4. Bake smaller loaves for about 45 minutes, large loaf about 1 hour minutes, or until toothpick inserted in center comes out clean.
  5. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Drizzle with Nocciolata gently using a fork or serve on the side and spread generously onto your bread slice. Serve with a side of whipped cream or cool whip. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 6 days. Use toothpicks if you have already drizzled the Nocciolata on top; I recommend to drizzle at room temperature or slightly heated. To heat, place jar in simmering water on stove for thirty to forty seconds.

Yields two large loaves or one large loaves, and six mini loaves

The bread was perfectly done. Moist, sweet, and delicate. What is nice is that you taste the hint of the pear after each bite, and the pecans add that perfect crunch. Pears and pecans always compliment well together and the banana is what makes the bread lightly chewy and moist.

Have a look at Nocciolata’s recipes here. For next time, and I will post this within the next month, I would like to create a tart and or a type of scone using the Nocciolata and a type of fruit spread. I will keep you updated on this recipe development!


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