PIEDMONT HAZELNUT IGP

PGI

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The Piedmont Hazelnut» refers to the shelled fruit, unshelled or semi-processed hazelnut of the «Tonda Gentile Trilobata » variety and has a very refined and persistent taste and crispy flesh.

The merit for having introduced and diffused the nut systems in the Highlands of the Langhe area goes to Hon. Prof. Emanuele Férraris, who succeeded in demonstrating the greater productivity and greater resistance of the plant to parasite attacks compared to those in the vineyards. In the 1900s a strong cultivation expansion came about precisely with regard to the growing demand on the part of the confectionery industry, with the discovery of the gianduja (a blend of cocoa and hazelnut).

The environmental conditions of the production zones are decisive in determining the organoleptic characteristics of the product since the nuts are mostly grown on the hills and foothills of Piedmont and mountain zones with scarcely fertile soil and highly continental climates.
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European community registration

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