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Produced in the Piedmont region of northern Italy, the origins of Frangelico date back more than 300 years, when Christian monks living in the hills of the region. Wielding the art of distillation, they used wild hazelnuts and other local ingredients to create a liqueur, the Frangelico.

His name is also part of the same local legend - an abbreviation of Fra. Angelico, a hermit monk who have inhabited the magnificent Piedmont hills during the 17th century.

Aromas: Toasted Hazelnuts wild, found only in northern Italy, combined with cocoa, vanilla berries and a host of other natural extracts that make up its complex flavor.

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