Nocciola Piemonte

Origin: Defined territory in Piedmont
Protection: IGP
Variety: Tonda Gentile Trilobata
Character: Compact, crunchy kernel

Whole, chopped or ground

Whole kernels

Form: Raw or roasted kernels are listed by consortium members.
Our suggestion: Taste a roasted kernel before adding it to a dessert.

Granella

Form: Chopped hazelnuts, also used to finish pastries.
Our suggestion: Scatter over a chocolate dessert for a distinct bite.

Hazelnut flour or paste

Form: Two separate processed forms listed by consortium members.
Our suggestion: Choose the form your recipe calls for and read its ingredients.

A hazelnut in Piedmont’s pastry kitchen

Gianduiotti and Christmas torrone give this hazelnut a place in Piedmont’s confectionery.

The consortium also names creams, cakes and gelato, with chopped hazelnuts used to finish pastries. Roasting brings out the flavor and aroma prized by the consortium; the form you choose can change its role from a whole bite to a fine ingredient.

Gathered after falling

The regional product guide describes gathering the nuts after they fall naturally, in successive passes, followed by drying. The skin releases readily during roasting.

Langhe, Roero and Monferrato

The consortium describes production in Piedmont, concentrated mainly in the Langhe, Roero and Monferrato hills. The variety is Tonda Gentile Trilobata.

Piedmont

Try it in the kitchen

Taste a few roasted hazelnuts on their own, then chop some over a chocolate dessert.

Match the form to your recipe

Check the Nocciola Piemonte IGP name and whether the pack contains whole nuts, granella, flour or paste. Consortium members list each form; the label tells you what you are buying.

Cool and ventilated

The regional guide recommends a cool, ventilated place for the nuts. Follow the package instructions for processed or opened products.

Questions worth asking

Which hazelnut variety is used?

Tonda Gentile Trilobata, according to the consortium.

Does it have a place beyond chocolate?

Yes. The consortium names cakes, creams, gelato and Christmas torrone.

Is granella the same as hazelnut flour?

No. The consortium lists chopped granella and flour as separate forms; granella also serves as a pastry finishing ingredient.

Worth knowing next

Piedmont All foods