I was at a colleague's for breakfast and he had us try this. I much prefer over Nutella as it isn't as cloying. He brings it over from Rome x2 a year (and he is in DC) so no joy using his channel.
I haven't had a chance to scour the GTA but I thought I would ask.
...from the web...
Baratti & Milano have been making chocolate in Torino, Piemonte, since 1858. This master chocolatier continues to operate in its famously elegant pasticceria in the landmark Piazza Castello as founded by Ferdinando Baratti in 1858. While the city of Torino has changed in the meantime, the companys motto Our quality makes history rings as true today as ever.
Generations of Piemontese children have been raised on this silky, smooth hazelnut cream, made naturally with regions famously smoky-sweet Tonda Gentile hazelnuts and low-in-fat cocoa. Perhaps its because everything this cream touches falls under the seductive spell of its creamy texture and irrestibly rich flavors. Or perhaps its because nearly everything in your pantry can be combined with Barattis cream: amaretto cookies, biscuits, fruit or ice cream, as well as cakes and pies.