The main speciality of Porello Nocciole s.n.c. is the Tonda Gentile Trilobata, a Piedmont hazelnut that was given this name due to its delicate flavour, how easy it is to size and its exceptional peelability. All of these are qualities that have contributed to the hazelnut being allocated the PGI certification which guarantees consumers that all the hazelnuts were sourced from the Piedmont area and that they are of a high quality.
In the table below you will find the various types of products, their types of packaging and their quantities.
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.