Nocciole

Nocciole is the Italian word for hazelnuts. These nuts are the fruit of the hazel tree, botanically classified as Corylus avellana. Italy is a significant producer of hazelnuts, with the Piedmont region in the northwest being particularly renowned for its high-quality crops. The "Nocciola Piemonte IGP" is a protected geographical indication (PGI) designation that ensures the nuts meet specific quality standards and originate from designated areas.

Hazelnuts are a versatile ingredient, used in both sweet and savory culinary applications. They are commonly found in pastries, chocolates, and liqueurs, with gianduia, a chocolate-hazelnut paste, being a famous example. In savory dishes, hazelnuts can add a rich, nutty flavor and texture to salads, pestos, and roasted meats. They are also pressed for their oil, which has a distinct aroma and flavor.

Nutritionally, hazelnuts are a good source of monounsaturated fats, protein, fiber, vitamins, and minerals, including vitamin E, manganese, and copper. They are enjoyed as a snack on their own, either raw or roasted. The cultivation and harvesting of nocciole are important agricultural activities in certain regions of Italy, contributing to the local economy and culinary heritage.