Piedmont hazelnuts are among the most renowned in the world. Cultivated in the hills of Langhe and Monferrato, protected by a Protected Geographical Indication since 1993, the Tonda Gentile Trilobata variety has established itself as the absolute benchmark for Italian chocolatiers and pastry chefs. Here’s everything you need to know about this exceptional hazelnut, from its terroir to its culinary uses.
An exceptional terroir in the Piedmontese hills
Piedmont, a region in northwest Italy, is home to one of the most remarkable terroirs for hazelnut cultivation. The hills of Langhe, Roero, and Monferrato—a UNESCO World Heritage site—offer clay and limestone soil, generous sun exposure, and significant temperature variations between day and night, all of which enhance the development of aromas. It is in this landscape of gentle hills, dotted with vineyards and medieval castles, that Piedmont hazelnuts find their ideal growing conditions. To discover other exceptional Italian gastronomic treasures from unique terroirs, explore Lucangeli's selection, notably its organic ripe fruity olive oil, also sourced from a carefully selected terroir.
The Tonda Gentile Trilobata variety
Piedmont IGP hazelnuts are produced exclusively from the Tonda Gentile Trilobata variety. This hazelnut is distinguished by its perfectly round shape, slightly flattened on the sides, and its golden skin. It resembles no other hazelnut in the world, neither in shape nor in taste. When roasted, it reveals intense and complex aromas: floral, lightly toasted notes, with hints of butter and caramel. Its texture is crunchy but not hard—it then melts into a creamy, smooth paste, making it the preferred ingredient for artisan chocolatiers and confectioners. The hazelnut spread made from this variety perfectly illustrates this characteristic creaminess.
The IGP label: a guarantee of origin and quality
Since December 2, 1993, Piedmont hazelnuts have benefited from a Protected Geographical Indication (IGP), a European label that guarantees the geographical origin of the product and compliance with strict specifications. In concrete terms, this means that only the Tonda Gentile Trilobata variety, grown in the delimited area of Piedmont, can bear this appellation. All stages—from cultivation to processing—are supervised and controlled. Without this label, a hazelnut can be called "Piedmontese style" without having the real qualities. The IGP is therefore the difference between the original and the imitation. When choosing a 100% Piedmont hazelnut butter, verifying the origin of the hazelnuts is an essential quality criterion.
From Napoleon to Gianduja: a gourmet history
The rise of Piedmont hazelnuts in Italian gastronomy is intimately linked to an unexpected historical episode. It was Napoleon Bonaparte who, unknowingly, helped make this hazelnut an essential ingredient in Italian and world confectionery.
The embargo that changed everything
In 1806, Napoleon imposed an embargo on English products, including cocoa, which then became a rare and excessively expensive commodity in Italy. Turin pastry chefs, deprived of their raw material, had the idea of mixing the little available cocoa with the Tonda Gentile Trilobata hazelnut, abundant in the Piedmontese hills. This is how Gianduja was born—this creamy hazelnut-chocolate paste that would become the ancestor of all modern spreads. The cocoa hazelnut spread directly follows this gourmet tradition, combining cocoa and Piedmont hazelnuts in a carefully mastered artisanal balance.
Piedmont hazelnuts in Italian gastronomy
Beyond Gianduja, Piedmont hazelnuts play a central role in many Italian specialties. They are found in Baci di Dama biscuits (small Piedmontese shortbreads filled with chocolate), in Cuneo nougats, in torte di nocciole (hazelnut cakes, a great Piedmontese classic), and in artisanal ice creams. Major Italian chocolate houses—Venchi, Domori, Ferrero—exclusively use Piedmontese hazelnuts for their high-end creations. This hazelnut is not reserved for sweet preparations: crushed, it adds crunch to burrata, an endive and cheese salad, or roasted vegetables. To explore a complete selection of artisanal spreads made from Italian nuts, the set of 5 spreads allows you to discover hazelnut, pistachio, almond, and cocoa in one box.
How to use Piedmont hazelnuts in cooking?
Piedmont hazelnuts lend themselves to a multitude of uses, both in baking and savory cooking. Their versatility makes them a choice ingredient for amateur cooks and professionals alike.
In pastries and summer desserts
In summer, Piedmont hazelnuts naturally integrate into fresh and gourmet cuisine. A few dry-roasted hazelnuts for a few minutes over medium heat are enough to release their aromas: sprinkled over vanilla or chocolate ice cream, they provide an irresistible crunch. Incorporated into a pie crust or a crumble with seasonal fruits—peaches, apricots, figs—they add an aromatic depth that few other dried fruits can match. They are also used in madeleines, financiers, or shortbread biscuits. For homemade pastry lovers, pistachio spread is an equally refined alternative for filling summer tarts and entremets.
As a butter or artisanal spread
The most concentrated and versatile form of Piedmont hazelnut is undoubtedly hazelnut butter. Obtained by grinding roasted hazelnuts without added oil or sugar, it offers a smooth texture and incomparable aromatic intensity. It is used to flavor pastry creams, chocolate mousses, homemade ice creams, or sauces for fresh pasta. The 100% Piedmont hazelnut butter offered in a 1 kg format is particularly suitable for cooks who want to work with a pure ingredient, without additives. The hazelnut spread, meanwhile, is ideal for breakfast or a snack: on a slice of country bread, a brioche, or pancakes, it reveals all the delicacy of the Piedmontese hazelnut. To offer a gourmet selection of Italian nuts, the gourmet gift box allows you to compose a custom assortment, suitable for all occasions.
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