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The incomparable taste of Piedmontese hazelnuts comes not only from the perfect cultivation conditions prevailing in Piedmont, but also from their particularly careful processing. After harvest the nuts are dried for several days in the late summer sun before they are expertly roasted on order. Due to a low temperature during toasting, the soft aroma of the nuts is best activated and they lose their brown and bitter skin, so they taste tender and crisp rather than hard and dry, like conventional hazelnuts. After roasting, the nuts are immediately vacuumed in portions.