Piedmont hazelnut IGP

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TestoNocciolaIGP

The name Piedmont Hazelnut PGI indicates the variety of hazelnut Tonda Gentile Trilobata grown significantly in the province of Cuneo, particularly in the Alta Langa, where the main crop.

The history of its cultivation is closely linked to the confectionery industry and in particular, the discovery of Gianduja, fine blend of cocoa and hazelnuts. The confectioners Turin, following the trading block with British industry imposed by Napoleon, began with cunning to replace the cocoa with Hazel Tonda Gentile Del Piemonte, inventing a new mixture of cocoa and hazelnuts which soon spread and took the Gianduja name, just like the popular carnival mask Turin.

For all these reasons, the Piedmont Hazelnut IGP is universally recognized as the best in the world, and, since 1993, the Consortium Piedmont Hazelnut aims to promote and protect this valuable raw material, in the service of pastry, ice cream and all of consumers.

Among the features that make it particularly valuable this variety should be mentioned in particular:

  • The round shape of the fruit that promotes fast shelling¬†mechanical, keeping intact the seed
  • The thin shell that gives a yield of shelled product high, 46-50%.
  • The seed with good aroma and delicate flavor.
  • The content of fat is limited and therefore has good shelf life without problems of rancidity, the thin film that surrounds the seed (seed-coats) is easily removed after roasting.
TestoQulaitaAlimentari

The Piedmont Hazelnuts, stands out from other Italian and foreign varieties for the high oil content (about 70%), then proves to be a valued food and quality, can meet the demand not only in taste but also the needs of consumers who are increasingly attentive to the nutritional and health food products.

The hazelnut in addition to a significant content of essential amino acids and vitamin E, is particularly rich in lipids, with a calorie intake of 700 kcal per 100g of dried hazelnuts.

A diet rich in oleic acid (the same fatty acid present in extra virgin olive oil) maintains the so-called “bad cholesterol” in low levels in the blood, and to raise levels of “good cholesterol.

Furthermore, for the high content of tocopherols, including vitamin E, hazelnut provides a considerable contribution to antioxidant agents slowing down the aging of tissues.

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