Toasted Piedmont IGP hazelnuts 500g: price and online sale

Toasted Piedmont IGP hazelnuts 500g

Here it is, the best hazelnut in the world: the Nocciola Piemonte IGP in all its fragrance and goodness!

Cascina Fontane performs the roasting with the patented method called “Vertiflow”. A stream of hot air allows the product to be suspended, making it rotate on itself: this guarantees an even roasting of the hazelnuts. Moreover, these, completely dehumidified, are perfectly cooked inside for a decidedly more fragrant taste.
This process does not affect the flavor of the product and thoroughly cleans the fruits while safeguarding their oily component in the final phase, the sorting.
The hazelnuts are indeed manually selected one by one to eliminate the defective ones and ensure perfection.

The Nocciola Piemonte IGP: excellence of Alta Langa

Alta Langa is the natural homeland of an excellent variety of hazelnuts, belonging to the species Corylus Avellanae: the Tonda Gentile Trilobata, which has been awarded the designation of “Protected Geographical Indication” since 1993. Cascina Fontane exclusively produces Nocciole Piemonte I.G.P., which for their distinctive properties are the most requested by the confectionery industry, and are universally regarded as the best in the world.

Allergens: Tree nuts (hazelnuts)
Shelf Life: 1 year from the date of production.

Ingredients Toasted Piedmont IGP hazelnuts 500g

Ingredients: 100% Piemonte I.G.P. Hazelnut toasted

Nutritional values

Nutritional values per 100g:
Energy 2732 kJ / 661 Kcal
Fat 60 g of which saturates 4.9 g
Carbohydrates 12 g of which sugars 5 g
Fiber 7.9 g
Protein 14 g
Salt 0.07 g

Toasted Piedmont IGP hazelnuts 500g: use in the kitchen

Toasted hazelnuts are widely used, especially in pastry, but they are also an excellent ingredient for homemade desserts, crushed into granules or flour for making cookies or cakes.
They can also be used for preparing savory dishes: in pestos, instead of pine nuts or almonds, you can easily use hazelnuts, which pair very well with basil and parsley. In bread, instead of using walnuts, you can also use hazelnuts: you will be surprised by the delightful taste! The same goes for walnut sauce.
Hazelnuts also go very well with spinach and champignon mushrooms.
In general, we can say that toasted hazelnuts can be used to enhance various dishes based on vegetables, for example, always crushed into granules, on couscous with vegetables, on oven-baked vegetables like carrots, pumpkin, and fennel, and finally on salads.

Toasted IGP Piemonte hazelnuts: storage methods

Toasted hazelnuts are a raw product, without preservatives or stabilizers, and require care to maintain their chemical, physical, and organoleptic characteristics. Therefore, store the product following these basic rules.
The hazelnut contains proteins and fats that have the characteristic of absorbing odors. Consequently, if you store hazelnuts in the same place as odoriferous products, they may acquire unwanted aromatic notes. The hazelnut does not only “absorb” the smell of other food products, but can also “absorb” odors emitted by chemicals or even from the environment itself.
Protect the product from moisture. Hazelnuts do not contain preservatives: their preservation depends solely on the low humidity and low temperature. Light and heat promote rancidity.

How to store Toasted Piedmont IGP hazelnuts 500g At its best

Toasted Piedmont Hazelnuts IGP: conservation methods

The toasted hazelnut is a raw product, without preservatives or stabilizers, and requires care to maintain its chemical, physical, and organoleptic characteristics. Therefore, store the product following these basic rules.
The hazelnut contains proteins and fats that have the peculiar characteristic of absorbing odors. Therefore, if hazelnuts are stored in the same place with odorous products, they may take on undesirable aromatic notes. The hazelnut does not only "absorb" the smell of other foods but can also "absorb" odors emitted by chemical substances or from the surrounding environments.
Protect the product from humidity. Hazelnuts do not contain preservatives: their preservation depends solely on low humidity and low temperature. Light and heat promote rancidity.