Pleasant and Intense Aroma
The Piedmontese hazelnut production is almost completely absorbed by the confectionery industry, where using hazelnuts enhances the typical specialities linked to the territory.
The “Nocciola Piemonte PGI” however finds its best use when it encounters chocolate.
Since a resourceful chocolatier from Turin was able to recognise the potential of hazelnuts and developed the first Gianduja recipe, the aroma and organoleptic quality of the Piedmontese fruit brings out the best of the union with the exotic cocoa.
Chocolate with hazelnuts, as a paste or whole, has gone from being a regional speciality to becoming a symbol of good taste across the borders: it is an emblem of characteristic uniqueness, which the Italian confectionery industry offers to the global market as an exquisite example of its centuries-old culture.