Piemonte Hazelnuts: From the Langhe to the World
Discover why Nocciola Piemonte IGP is prized by chocolatiers, gelatieri and pastry chefs — and how pure hazelnut paste transforms everything from traditional Gianduja to gelato, pastry, chocolate and countless culinary creations.
Not All Hazelnuts Are the Same
Nocciola Piemonte IGP is celebrated for a reason. Grown in Piemonte, the renowned Tonda Gentile Trilobata is prized for its intense aroma after roasting, fine and persistent flavour, delicate texture and excellent natural peelability.
These qualities have made Piemonte hazelnuts an exceptional ingredient for generations of Italian chocolatiers, pastry chefs and gelatieri. When transformed into 100% pure hazelnut paste, the nut becomes intensely aromatic and remarkably versatile — with no need for added flavours to define its character.
When Chocolate Met Hazelnut: The Birth of Gianduja
In 1806, Napoleon's restrictions on trade with Britain made cocoa increasingly scarce and expensive. Turin's master pastry chefs responded with ingenuity: they combined the limited cocoa available with finely ground local Tonda Gentile Trilobata hazelnuts. From necessity came something extraordinary — Gianduja.
The tradition evolved, and in 1865 in Turin, chocolates made from Gianduja paste became the famous Gianduiotti — the distinctive soft, boat-shaped chocolates that would become one of Piemonte's great confectionery symbols.
More than 150 years later, that marriage of roasted Piemonte hazelnut and chocolate remains fundamental to Italian pastry and chocolate-making — from gianduiotti and pralines to spreads, cakes, gelato and modern creations.
Why Professionals Choose 100% Pure Hazelnut Paste
For chefs, gelatieri and chocolatiers, control is everything. A finished hazelnut spread already contains its own balance of sugar, fats and other ingredients. Pure hazelnut paste gives the creator a blank canvas.
With 100% hazelnut paste, sweetness can be adjusted independently. Chocolate can be added at exactly the desired intensity. Fat, dairy and texture can be balanced for the individual recipe — while the flavour of roasted hazelnut remains at the centre.
That freedom is what makes pure hazelnut paste such a valuable professional ingredient: one product, countless possibilities, without dictating the final recipe.
And when the starting ingredient is Nocciola Piemonte IGP, the objective isn't to hide the hazelnut flavour — it's to let it lead.
From Piemonte, Ready for Your Next Creation
Bring the unmistakable character of Nocciola Piemonte IGP into your kitchen with OG 100% Pure Piemonte Hazelnut Paste.
Made from 100% hazelnuts with no added sugar, oils or flavours, it delivers the pure roasted-hazelnut intensity professionals need for gelato, pastry, chocolate, baking and countless creative applications.
One ingredient. Nothing to hide. Everything to create.
