From the same farm as the roasted Piedmont hazelnuts in our range. Harvested fully ripe and only cracked to order, they are gently roasted whole at 120 °C, allowing them to develop their full aroma. Only after roasting are they chopped and packed airtight. They are ideal for baking, as an ingredient when making pralines or as a garnish for cakes and tarts such as a Frankfurt wreath.

José Noè from Lequio Berria in Piedmont is a passionate hazelnut grower. When you meet him in the hills of the Langhe and see him carefully inspecting his hazelnut groves with a watchful, scrutinizing eye, it becomes immediately clear why he has chosen the path he is unwaveringly pursuing today. Initially working for over 30 years in a research center for raw materials for the confectionery industry, Noè became aware that the course for quality is already set in agriculture, which ultimately brought him literally back to his origins, to his parents' farm, which he took over in order to grow his own hazelnut trees and market the harvest himself from then on. This was quite an unusual undertaking, as the cultivation of hazelnuts was more of a typical regional sideline that represented a secure, albeit modest, source of income.

When José Noè talks about his hazelnut trees today, it sounds almost affectionate, although they keep him very busy throughout the year. Growing the hazelnuts on the steep slopes at an average altitude of 680 meters is difficult - but only there are the ideal climatic conditions for the "Tonda Gentile delle Langhe" variety. This indigenous variety is now considered the best in the world, and not just by connoisseurs. The harvest alone, which begins at the end of August, lasts longer than six weeks. As soon as the fully ripe nuts fall to the ground, Noè collects them together with an employee to prevent them from absorbing too much soil moisture - quite a lot of work with 4,200 trees on around 12 hectares of land.

Sales description:

Peeled and roasted hazelnuts

Storage and preparation instructions:

Store in a cool and dry place.

Origin / provenance:

Italy

Responsible food business operator:

Azienda Agricola Papa dei Boschi Via Langa, 28 28 12050 Lequio berria(CN) Italy