There are ingredients that change everything in a recipe. The Piedmont Hazelnut PGI is one of them. Cultivated in the hills of Langhe and Monferrato, in northwest Italy, this exceptional hazelnut is recognized by the greatest pastry chefs and chocolatiers as a global benchmark. But what truly distinguishes it from other hazelnuts? And how can you enjoy it daily, from breakfast to dessert?
An exceptional terroir in the Piedmont hills
Piedmont is a region in northwest Italy, bordered by the Alps and traversed by the Po River. Its gentle hills — the Langhe, Monferrato, and Astigiano — offer a clay and limestone soil, generous sun exposure, and temperature differences between day and night that promote the development of aromas. It is in this natural setting that the Piedmont hazelnut found its ideal terroir, shaped by centuries of cultivation and farming expertise.
The Tonda Gentile Trilobata variety
Piedmont Hazelnut PGI is produced from a single variety: the Tonda Gentile Trilobata. Its name describes its shape: perfectly round, slightly trilobed, with a golden skin and a clear kernel. This variety is unlike any other hazelnut in the world, neither in shape nor in taste. When roasted, it releases floral, slightly buttery aromas, with notes of caramel and vanilla that make it immediately recognizable. Its texture is crunchy but not hard, and it melts in the mouth with a characteristic creaminess. This unique combination makes it the benchmark hazelnut for Italian chocolatiers and pastry chefs.
PGI, a label that guarantees origin
Since 1993, the Piedmont hazelnut has benefited from a Protected Geographical Indication (PGI), granted by the European Union. This label guarantees three essential things: 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 mention on the label, a hazelnut can be called "Piedmontese style" without having its qualities. The PGI is therefore the guarantee that you are buying the original, not an imitation. For lovers of Italian gastronomy, it is an essential reference when choosing ingredients or processed products.
Why is the Piedmont hazelnut so prized in cooking?
The reputation of the Piedmont Hazelnut PGI extends far beyond Italy's borders. It is now used by the biggest chocolate and pastry houses in Europe, and its presence in a product is often a guarantee of quality. But this recognition was not built overnight: it is the result of a long gastronomic history.
Gianduja, ancestor of all hazelnut spreads
The history of the Piedmont hazelnut in cooking is inseparable from gianduja, this creamy spread made from chocolate and hazelnuts born in Turin in the 19th century. At that time, cocoa was rare and expensive. Piedmontese confectioners had the idea of extending it with local hazelnut paste, thus creating a more accessible preparation with an incomparable aromatic richness. Gianduja is now considered the ancestor of all hazelnut-chocolate spreads. It has inspired generations of chocolatiers and remains an absolute reference in Italian confectionery. The cocoa hazelnut spread is directly in line with this tradition, featuring Piedmont hazelnuts and quality cocoa, without palm oil.
Uses in cooking and pastry
The Piedmont hazelnut lends itself to a multitude of uses, far beyond a simple snack. In pastry, it is used in hazelnut cakes (the Piedmontese torta di nocciole), pralines, ice creams, and creams. In savory cooking, it adds crunch to burrata, an endive and cheese salad, or even risotto. Lightly dry-roasted for a few minutes in a pan, it reveals the full depth of its aromas. For those who wish to work directly with hazelnut in its purest form, the 100% Piedmont hazelnut paste is an ideal basic ingredient: additive-free, sugar-free, it allows you to make homemade spreads, creams, sauces or fillings with remarkable aromatic intensity.
How to choose a real artisanal hazelnut paste?
The spread market is vast, and quality varies considerably from one product to another. Between industrial versions loaded with sugar, palm oil, and artificial flavors, and artisanal preparations made with PGI hazelnuts, the difference is immediate — in sight, smell, and taste.
Criteria for a quality hazelnut paste
To identify a quality hazelnut paste, several criteria should be checked on the label:
- The mention "Piedmont PGI": it guarantees the origin and variety of the hazelnut used.
- A short ingredient list: a good hazelnut paste requires only a few ingredients — hazelnuts, sugar, possibly a little hazelnut oil. Beware of long lists with hydrogenated vegetable oils, emulsifiers, or flavorings.
- Absence of palm oil: a criterion increasingly sought after by consumers concerned about the quality of their products.
- Color and texture: an artisanal paste made from Piedmont hazelnuts has a golden-brown color, a dense texture, and a pronounced roasted hazelnut smell.
The 100% Piedmont hazelnut paste
For home cooks and professionals, the 100% Piedmont hazelnut paste is the ultimate basic ingredient. Composed solely of crushed Tonda Gentile Trilobata hazelnuts, it offers maximum aromatic intensity and a creamy texture ideal for all preparations. It stands out from commercial spreads by its purity: no added sugar, no additives, just the hazelnut in all its truth.
For those who prefer a ready-to-eat version, the hazelnut spread is a gourmet and refined option, made with Piedmont hazelnuts, without palm oil. It pairs just as well with a slice of sourdough bread as it does with crêpes, waffles, or a scoop of vanilla ice cream. To vary the pleasures, the spread assortment box allows you to discover several flavors — hazelnut, pistachio, almond, cocoa — in a single box, ideal for brunches or as a gourmet gift box to offer. Lovers of more original flavors will also appreciate the pistachio spread or the bergamot spread, two creations that illustrate the richness of Italian terroir beyond just Piedmont.
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