Nocciola

Nocciola is the Italian word for hazelnut. This word is commonly used in culinary contexts, particularly in Italy and by Italian-influenced chefs worldwide, to refer to the hazelnut as an ingredient or flavor. Hazelnuts themselves are the seeds of the hazel tree and are known for their rich, slightly sweet, and nutty flavor. They are a popular ingredient in a wide variety of foods, including chocolates, pastries, liqueurs, and spreads. When "nocciola" appears on a menu or in a recipe, it almost always signifies the presence of this distinct nut flavor.

The most famous application of nocciola flavor is undoubtedly in gianduia, a sweet chocolate-paté originally from Piedmont, Italy. Gianduia is made from a mixture of chocolate and about 30% hazelnut paste. This combination creates a unique and beloved taste that has led to countless variations in confectionery. Beyond gianduia, nocciola is a key component in many Italian desserts such as cakes, cookies, and gelato. The nut's versatility also extends to savory dishes, where it can be incorporated into pestos or used as a crunchy topping for salads and roasted meats. The distinct aroma and taste of nocciola make it a cherished ingredient in both sweet and savory Italian cuisine.