Description
A fruit of exception
The Langhe, in Piedmont, Italy, is fertile ground for the hazel. So it's no surprise that the Piedmont Hazelnut " Tonda Genile delle Langhe" is considered the best in the world.
It is generous and crispy. It has a perfume concentrated in essential oil it holds from its harvest area: Nocciola del Piemonte where hazel roots live in total symbiosis with fungi, including truffles.
It is much appreciated in pastry because of its beautiful spherical form, excellent flavor after roasting and its long storage.
It is for these reasons that the hazelnut from Piedmont is considered the best in the world.
From a nutritional point of view, it is of the richest seed in oleaginous substances. The fat in the hazelnut is mainly unsaturated acids, essential to food, with a composition very similar to extra virgin olive oil. The hazelnut is cholesterol free and is very rich in vitamin E, as well as minerals such as iron, magnesium, phosphorus.
A bit of history
The hazel have been growing for a very long time in the wild in Minor Asia, but it was the Turks who were the first to cultivate them. If it is mainly through roman trade that hazelnut production was developed, its cultivation was first spread to Greece and Italy before reaching throughout Europe since antiquity.
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Ingredients
Hazelnuts
Produce origin
Piedmont, Italy
Meet the producer
Le Grand Noyer selects the best nuts in the world.
Indeed, the selection does not stop with the choice of producers since the Great Walnut does not buy more than 2% of the annual production of fruit from each producer to offer only the best nuts. These tastes and authentic flavors will appeal to connoisseurs, curious about the refinement of these jewels of nature.
100% natural, no added salt, packaged under protective atmosphere, Le Grand Noyer’s nuts are 100% guaranteed fresh and optimum organoleptic qualities.
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Tips
- In a starter: Asian duck with sliced hazelnuts on a bed of lettuce.
- In a main dish: Grind the hazelnuts into a powder that can be used to coat a slice of fresh foie gras before panning it. Serve with a julienned Granny Smith apple and a reduction of lavender honey.
- In a dessert: Piedmont hazelnuts can be roughly mixed and then cooked with sugar and fruit pectin to obtain a delicious hazelnut cream.
