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Categories : fine INGREDIENTS
Italian hazelnuts are widely known worldwide as "Nocciole del Piemonte". They stem from the Piedmont region, particularly the Langhe area, and are characterized by a spherical shape, quite a delicate flavour, and a crisp pulp. Italian hazelnuts are among the most popular and most appreciated hazelnuts in the world.
Langhe belongs to the area in Piedmont between Asti, Cuneo and Alessandria. It is the birthplace of some of Italy's best known products: hazelnuts. Since July 2014, Langhe has been included in the UNESCO list of World Heritage Sites. Among 200 to 500 trees per hectare. This land is used for the cultivation. The utmost allowed unitary production must not surpass 3500 kg per hectare. The gathering is then carried out when the fruits are ripe, that is, when they leave the tree and fall on the ground.
Soft and creamy inside, crunchy outside. Many different cakes can be made by using hazelnuts. The Gianduiotto is a type of chocolate which originates from Piedmont, in northern Italy. Its shape is similar to an upturned boat. It takes its name from gianduja, the preparation of chocolate that is used for gianduiotti and several other sweets. Have you ever wondered where Nutella stems from? The main ingredients of Nutella are sugar, palm oil, and hazelnut. Cocoa solids and skimmed milk follow then. The traditional Piedmont recipe was a mixture of hazelnut paste and chocolate. Moreover, the preparation derives from Gianduja, a mask in Commmedia dell'arte that aims to represent the archetypal Piedmontese.
Hazelnut paste is made by the nut of the hazel. Hazelnuts are harvested in mid-autumn, when the trees drop their nuts and leaves. It must be roaseted and refined in order to achieve that kind of perfection that makes hazelnut-based products so quality-driven and popular among the people. Trees are grown with regularity. Farming techniques have been combined with picking activities, and as a result trees are planted exactly 5 meters apart in hazelnut orchards.