“Tondo, Gentile, Tribolata”. Behind these three adjectives hides the variety of hazelnuts harvested in Piedmont. There are three national varieties also well-known on a European level: the Griffoni Hazelnut IGP, the Romana Hazelnut DOP, and the Piedmont Hazelnut IGP. Italy is the second largest producers of hazelnuts in the world, after Turkey.
Energetic, nutrient, and mineralizing, these nuts are rich in unsaturated fats and vitamins, in particular, Vitamin E which acts as a natural antioxidant preserving health and beauty. The hazelnut is a large, vigorous and stout tree that can reach 4 to 5 meters in height. The male flowers blossom in the months of January/February together with the female flowers which are less structured. The fruits on the other hand, mature in September.
It’s something that you cannot describe unless you dip a spoon into the jar and taste the explosion of flavors. If you’re a lover of Piedmont hazelnuts IGP nougat, you will simply adore this cream.
When we met Davide, he greeted us with a smile and a strong hand shake which instantly captured our hearts. Then he told us about the history of the company which was built back in 1883 and their traditional procedures, which are still used today, of using steam boilers to slow cooking their products, a process lasting circa 7 hours. They also use fresh egg whites, a typical artisan custom, which is not used anymore today by the food industries, due to slow preparation times of the products, and hence, has been replaced with food gelatin useful to speed up the cooking process.
fresh egg white, glucose syrup, honey, Madagascar natural vanilla, Piedmont hazelnut, sugar, wafer (potato starch, water, olive oil)