Porello Nocciole s.n.c. di Marco Porello & C. is located in Alba (Cuneo), between Langhe and Roero, in the midst of a unique landscape where our famous hills of hazelnut groves and vineyards combine perfectly with the friendliness and determination of our farmers.
In this setting, rises Alba, the capital not only of the area but also of a way of life where its traditions survive the passage of time.
These are the elements that make up Porello Nocciole's business card so to speak, a company that was founded as and still remains, a strong family-owned business.
With our dedication and continuous pursuit of typical artisan quality, we process Piedmont hazelnuts, from the initial shelling right up to its transformation into a finished product.
Each processing stage is carried out according to strict control parameters from a qualitative, productive and analytic point of view, by following the manual of HACCP's self-control system. (Hazard Analysis Critical Control Point).
Ingredients (4 servings):
Cream the butter with the sugar and chop the hazelnuts.
Tip the flour onto the cutting board and pour the butter and sugar mixture, egg yolks, chopped hazelnuts and grated lemon zest into the centre of the flour and mix everything.
Beat the egg whites until they are stiff and add them to the mixture, continue to knead until all the ingredients are thoroughly mixed and the dough is soft and firm.
Preheat the oven to 180C, pour the dough into the cake pan and bake for approximately 40 minutes.