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Whole hazelnuts in their shells and pale shelled kernels on linen beside a ceramic dish. / Nocciole in guscio e gherigli chiari su un telo di lino accanto a una ciotola di ceramica.

Nocciola Piemonte

Nocciola Piemonte IGP is a Tonda Gentile Trilobata hazelnut from Piedmont, valued for its compact crunch and lasting flavour.

Whole, chopped or groundBuying guide
Origin
Defined territory in Piedmont
Protection
IGP
Variety
Tonda Gentile Trilobata
Character
Compact, crunchy kernel

Whole, chopped or ground

Whole kernels

Form
Raw or roasted kernels are listed by consortium members.
Our suggestion
Taste a roasted kernel before adding it to a dessert.

Granella

Form
Chopped hazelnuts, also used to finish pastries.
Our suggestion
Scatter over a chocolate dessert for a distinct bite.

Hazelnut flour or paste

Form
Two separate processed forms listed by consortium members.
Our suggestion
Choose the form your recipe calls for and read its ingredients.
Whole kernelsGranellaHazelnut flour or paste
FormRaw or roasted kernels are listed by consortium members.Chopped hazelnuts, also used to finish pastries.Two separate processed forms listed by consortium members.
Our suggestionTaste a roasted kernel before adding it to a dessert.Scatter over a chocolate dessert for a distinct bite.Choose the form your recipe calls for and read its ingredients.

A hazelnut in Piedmont’s pastry kitchen

Gianduiotti and Christmas torrone give this hazelnut a place in Piedmont’s confectionery.

The consortium also names creams, cakes and gelato, with chopped hazelnuts used to finish pastries. Roasting brings out the flavour and aroma prized by the consortium; the form you choose can change its role from a whole bite to a fine ingredient.

Gathered after falling

The regional product guide describes gathering the nuts after they fall naturally, in successive passes, followed by drying. The skin releases readily during roasting.

Piedmont

Langhe, Roero and Monferrato

The consortium describes production in Piedmont, concentrated mainly in the Langhe, Roero and Monferrato hills. The variety is Tonda Gentile Trilobata.

Piedmont

Try it in the kitchen

Taste a few roasted hazelnuts on their own, then chop some over a chocolate dessert.

At Christmas

For Christmas baking with Nocciola Piemonte IGP, match the product form to the recipe before buying. Whole nuts, chopped granella, flour and paste play different roles in doughs and fillings. Check the protected name if that origin is your choice, then measure the required form rather than assuming one hazelnut product can replace another by weight alone.

Explore at Christmas

Cook with it

Match the form to your recipe

Check the Nocciola Piemonte IGP name and whether the pack contains whole nuts, granella, flour or paste. Consortium members list each form; the label tells you what you are buying.

Cool and ventilated

The regional guide recommends a cool, ventilated place for the nuts. Follow the package instructions for processed or opened products.

Questions worth asking

Which hazelnut variety is used?

Tonda Gentile Trilobata, according to the consortium.

Does it have a place beyond chocolate?

Yes. The consortium names cakes, creams, gelato and Christmas torrone.

Is granella the same as hazelnut flour?

No. The consortium lists chopped granella and flour as separate forms; granella also serves as a pastry finishing ingredient.

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