In the hills of Langhe and Monferrato, in northwest Italy, grows one of the most sought-after nuts in Italian gastronomy: the Piedmont hazelnut. Protected by a Protected Geographical Indication (PGI) since 1993, it is cultivated using traditional methods that give it a unique aromatic profile. Floral, lightly toasted, with an incomparable creaminess once processed, it is the benchmark ingredient for great Italian chocolatiers and pastry chefs.
An exceptional terroir in the Piedmont hills
Piedmont, a region in northwest Italy, offers ideal natural conditions for hazelnut cultivation. The hills of Langhe, Monferrato, and Astigiano benefit from clay and limestone soil, generous sun exposure, and a significant temperature difference between day and night, which promotes the development of aromas. This terroir has shaped a nut of rare quality for centuries, recognizable among all others.
The Tonda Gentile Trilobata variety
Piedmont PGI hazelnut is produced from a single variety: the Tonda Gentile Trilobata. Perfectly round, slightly flattened on the sides, with a golden skin and a light kernel, it is unlike any other hazelnut in the world. Its regular shape facilitates roasting and ensures cooking consistency. Its floral and slightly buttery taste is fully revealed by heat. This exclusive variety is found in the 100% Piedmont hazelnut puree, made from selected hazelnuts from the Langhe.
The PGI label: a guarantee of origin
Since 1993, the Piedmont hazelnut has benefited from the PGI (Protected Geographical Indication) label. This European label guarantees three essential elements: exclusive origin in the delimited area of Piedmont, the use of only the Tonda Gentile Trilobata variety, and adherence to traditional production methods. Without this indication on the label, a hazelnut may present itself as "Piedmontese style" without having the actual qualities. The PGI is therefore the difference between the original and the imitation.
How to recognize and choose a quality Piedmont hazelnut
Given the multitude of products available on the market, it is useful to know how to read a label and understand the different forms in which Piedmont hazelnut is presented.
Reading the label
The first rule is simple: check for the presence of the PGI logo and the explicit mention "Nocciola Piemonte IGP" or "Piedmont Hazelnut PGI". A product that only mentions "Italian hazelnuts" or "Piedmont hazelnuts" without the PGI label does not benefit from the same guarantees of origin and quality. Also check the ingredient list: a quality hazelnut spread should not contain palm oil, artificial flavors, or unnecessary additives.
Fresh, roasted, or puréed?
The Piedmont hazelnut comes in several forms depending on its use:
- Fresh or shelled: ideal for snacking or sprinkling on desserts, salads, or cheeses.
- Roasted: a few minutes over medium heat are enough to release its floral and toasted aromas. Do not roast it for too long to avoid altering its taste.
- Puréed: the most concentrated form, obtained by grinding roasted hazelnuts. The 100% Piedmont hazelnut puree is the basic ingredient for professional pastry chefs to make creams, ganaches, ice creams, and homemade spreads.
Piedmont hazelnut in cooking and pastry
The Piedmont hazelnut is a versatile ingredient that can be integrated into both sweet and savory preparations. Its intense aromatic profile and melting texture make it a valuable ally in the kitchen.
From gianduja to artisan spreads
The history of Piedmont hazelnut is inseparable from gianduja, this creamy hazelnut-chocolate paste born in Turin in the 19th century. The ancestor of all modern spreads, gianduja was popularized by the great Piedmontese chocolate houses before inspiring generations of pastry chefs. Today, artisans who work with Piedmont PGI hazelnut in the respect of this tradition offer products of a completely different dimension than industrial versions. The cocoa-hazelnut spread made with Piedmont hazelnuts is an example: a creamy texture, a distinct taste of toasted hazelnut and cocoa, without palm oil. For pure hazelnut lovers, the hazelnut spread offers all the intensity of the Piedmontese nut in a ready-to-use format.
Daily use ideas
The Piedmont hazelnut lends itself to many simple and gourmet uses:
- For breakfast: spread on bread or toast, hazelnut spread is a great alternative to industrial versions.
- In pastry: incorporated into cake batter, cream, or a crumble, hazelnut puree brings an incomparable aromatic depth.
- In savory cooking: crushed and sprinkled on burrata, an endive salad, or a risotto, roasted hazelnuts add crunch and character.
- As a garnish: a few whole hazelnuts on vanilla or chocolate ice cream transform a simple dessert into a gourmet moment.
To discover several expressions of Piedmont hazelnut in a single box, the spreads gift box allows you to compare hazelnut, pistachio, almond, and cocoa-hazelnut side by side. A great way to explore the Italian nut terroir. To offer a complete gastronomic experience, the gourmet gift box or the gift card are options to consider for lovers of fine Italian flavors.
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