Hazelnuts

Hazelnuts are the fruits of the hazel tree, widespread in Europe and Asia Minor, known and cultivated since ancient times. The Greeks and Romans considered them a valuable food, a symbol of fertility and protection, and in the Middle Ages they were often used both as an energy-rich food and as a “poor but noble” ingredient in rural cooking.

Today, the most famous hazelnuts are those from Piedmont, appreciated for their intense aroma and superior quality.

In cooking they are incredibly versatile: they are used whole, toasted or chopped to enrich desserts such as cakes, biscuits and spreads (yes, Nutella owes a lot to them), but also in savoury dishes. They pair well with cheeses, white meats and salads, and add crunch and depth to recipes.

In short: small, but with enough character to be remembered in every dish they end up in.