Classic Napolitaner

Classic Napolitaner. Five layers of wafer and hazelnut cream, without a chocolate coating.

Classic Napolitaner is a South Tyrolean hazelnut wafer with three wafer layers and two layers of cream, in a 45-gram package. No chocolate bar, no butter biscuit, no wafer with artificial nut flavoring.

Classic Napolitaner is a wafer by Loacker from South Tyrol, with two layers of hazelnut cream between three crispy wafer layers. It solves a problem known to anyone who packs a sweet treat for on the go. Chocolate melts in a jacket pocket, biscuits crumble in a bag, and cake needs a container. The Napolitaner stays flat, light, and intact. And it tastes of roasted nuts instead of sugar.

The cream carries, the wafer crunches

The Napolitaner consists of three-quarters cream, and it is precisely this cream that determines its taste. That sounds like a heavy sweet, but it is not. The wafer layers are so thin and dry that the whole thing almost feels light in the mouth.

Hazelnut takes center stage, warm and roasted, with a light cocoa shadow. Low-fat cocoa gives the cream its light brown color and a fine bitterness. A pinch of salt and some barley malt ensure that the sweetness does not become cloying. Finally, there is the vanilla, which Loacker uses as real Bourbon vanilla.

The sweetness remains restrained, with the nut clearly standing out against the sugar. Anyone expecting a rich, chocolatey treat will find it too dry and too restrained. For that desire, the Tortina with its coating is the better choice. The Napolitaner is more of a baked good than a confection.

When eating it, it is worth taking a look at the layering. If you bite off slowly, you first hear the layers splinter and then taste the cream. If you let the wafer rest on your tongue for a moment, you get more roasted aroma than by chewing quickly.

For rest, packed lunches, and dessert glasses

Its real place is on the go, on a mountain hike, on the train, or during a lunch break between two appointments. The package is flat, barely larger than a smartphone, and fits into any side pocket. One package is enough for two people as a small snack.

At home, the wafer is suitable for quick desserts. Break a package into large pieces and layer it with mascarpone and fresh raspberries in two glasses. After ten minutes in the refrigerator, the wafer will have absorbed the flavors but not yet become soft. The acidity of the berries brings out the hazelnut particularly well.

A second suggestion is sweet and salty at the same time. Place a wafer next to a piece of young Pecorino or mild mountain cheese. The nuttiness of the cream is reflected in the cheese, while the cheese takes the sweetness out of the cream. Anyone who prefers hazelnuts pure will find a hazelnut cake from Piedmont in the Torta di Nocciole.

The wafer also has its place with afternoon coffee, preferably next to a filter coffee or a Melange. Strong roasts and milk complement the nut well. On the other hand, it does not suit red wine or dessert wine, as the cream is too delicate for that.

Good to know: Once opened, the package should be finished on the same day. Wafer layers absorb moisture from the air and lose their crunch. The wafer is not suitable for warm cars or direct sunlight, as the cream will then become soft and sticky.

A recipe from 1925 and nuts from six regions

Loacker has been baking wafers since 1925, first in a small confectionery shop in Bolzano, and today on the Ritten above the city. The Napolitaner is the variety with which the brand became famous. The wafer and cream are based on recipes by the founder Alfons Loacker, which Armin Loacker later further developed.

The name Napolitaner is usually traced back to Naples, whose surrounding area used to supply sought-after hazelnuts. In German-speaking countries, Napolitaner is now the usual term for wafers with hazelnut cream. Loacker uses exclusively Italian hazelnuts. Part comes from its own cultivation in Tuscany, while the remaining nuts are supplied by farmers from five other Italian regions.

Loacker handles the roasting itself, high in the Alps. Anyone who roasts themselves determines the roast level and processes the nuts while their aroma is still fresh.

The wafer layer is made from a liquid batter, which is baked between two hot iron plates in a few minutes. During this process, almost all the water evaporates, and the diamond pattern comes from the embossing of the plates. Then the layer is alternately layered with cream and cut into bars.

Since 1974, production in Unterinn has been located on the Ritten, at around one thousand meters above sea level. Loacker has also operated a second factory in Heinfels in East Tyrol since the late nineties. The family still runs the company itself today, now in the third generation.

A wafer without additives and in many sizes

What sets the Classic Napolitaner apart from many wafers in the supermarket is its short recipe without added flavorings, colorings, or preservatives. Loacker does not use hydrogenated fats; the cream gets its melt from coconut oil. The taste comes from nuts, cocoa, malt, and vanilla.

Loacker bakes the Napolitaner in seven sizes, from the mini-wafer weighing 3.2 grams to the large family pack. In addition to the Napolitaner, the Classic range is also available with cocoa, vanilla, or lemon cream. The hazelnut is the original, against which all other varieties are measured.

The 45-gram package is the classic format for the pocket. For hikers, commuters, and schoolchildren, it is a practical addition to their provisions. Anyone who wants a chocolate coating on their wafer should choose the Tortina Original, or the Tortina Dark for a bitter version.

A wafer for the jacket pocket that tastes of hazelnut when the summit is still an hour away.