History of hazelnuts

Production of hazelnuts according to tradition in Alba

pasta di nocciole igp

Interesting facts about hazelnuts

The peculiarity of this plant is the fact that it blooms in the middle of winter, usually around January and February, although the flowers begin to appear in late summer or autumn. These are the male flowers, a kind of cylindrical cluster of green color that can reach a length of 7-10 cm. It all depends a lot on the trend of the season, but this plant is certainly one of the earliest to flower. Small intense red flowers are found at the ends of the branches. These are the female flowers that are hidden within small buds a few millimeters long. When the male flowers bloom, the female flowers offer a red tuft destined to accommodate the pollen grains. Pollination is entrusted to the wind: no need for showy, colored and fragrant flowers (they must not attract the attention of insects) but structures that can release clouds of pollen into the air. Flowering occurs before the plant leaves its leaves, a natural barrier that would hinder the circulation of pollen between the branches. Like all plants that entrust their future to the wind, the hazelnut also produces large quantities of pollen, which for the most part will be lost. From the pollinated buds, we obtain our Hazelnuts, woody fruits, surrounded by a jagged leaf envelope, which in groups of 2-3 or more ripen in late summer containing a single edible fruit.

Artisan quality and unmistakable aroma

Our processing of hazelnuts gives them an exquisite flavor, typical of the artisan. We operate according to the shelling and transformation phases, until we obtain the finished product.
The Piedmontese hazelnut is one of the finest varieties in the world, known for its excellent yield as well as for the organoleptic qualities, with limited fat content, a thin shell and a truly unique taste.

The Gentle Round Trilobate hazelnut

The Tonda Gentile Trilobata is the queen hazelnut of our company's production: its name derives from the delicate flavor, ease of calibration and exceptional peelability, values that have earned it the IGP certification, a guarantee of quality and origin exclusively Piedmontese.

Production of semi-finished products with hazelnuts

The tonda gentile trilobata hazelnut is a precious raw material used abundantly by pastry shops and ice cream parlors due to its organoleptic characteristics and workability. In addition to the production of the fruit, we are specialized in the production of semi-finished products with hazelnuts of the highest quality, such as hazelnut paste: it is obtained from the grinding and subsequent refining of the hazelnut, a technique that allows to preserve the aromas of the hazelnut while favoring the preservation of the paste without the use of preservatives. 

From shelling to the finished product

The processing of hazelnuts is carried out with great attention towards every stage of the process, from shelling to transformation into a finished product, ready to be used on the pastry chef's counter: the result is an extraordinary ingredient used for the preparation of the most common and most delicious sweets of the Piedmontese cuisine and more.

The hazelnut protagonist in pastry

The quality of our semi-finished products with hazelnuts derives from the combination of our peasant soul and the most modern machinery, the latter respectful of the fruit and its characteristics. This is why our hazelnut paste is a real delight at the base of many successful recipes.
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