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Piedmont Hazelnut PGI
Piedmont Hazelnut PGI


Piedmont Hazelnut is another little italian "treasure".
Italy is hazelnut second producer in the world, after Turkey.
It is mainly used in the confectionery industry for making creams, cakes, ice cream and as ingredient of 'gianduiotto', the typical and delicious Piedmontese chocolate.
The piedmont Hazelnut P.G.I. is referred to the "Tonda Gentile Trilobata" type ("gentle round trilobate") as a shelled, unshelled or semi-processed fruit.
Its flavour is sweet with a persistent aroma.

Its shape is spherical and fruit has a sub-spherical shape, non-uniform in size between 17 and 21 mm. The shell has a medium thickness with non-bright hazel colour.

Health and nutrition

Hazelnuts, like other dried fruits as almonds, walnuts, etc., are an increasingly present food in the daily diet because of their very important beneficial properties.

The hazelnuts are rich in vitamins, minerals (potassium, magnesium phosphorus and calcium), proteins (about a 14%), fibre and antioxidants such as vitamin E, folic acid.

It has about a 40% of monounsaturated fatty acids (as oleic acid), linoleic acid (polyunsaturated fatty acid): So, a diet rich in these "good fatty acid" can keep a low level of "bad colesterol", while to raise the level of "good cholesterol"; This double result, combined with the important content of vitamin E, a power antioxidant, has a protective action on cell membranes, thus counteracting their degenerative process.

How is it marketed?

The Piedmont hazelnut can be sold in different way:

whole hazelnut in shell: fruits as it has been harvested with cleaning and drying for better preservation.
shelled hazelnut: whole fruit with removing of shell only.
roasted hazelnut: the whole or minimally fractured fruit that has undergone a roasting process and has had all or part of the outer perisperm removed.
hazelnut kernel: the hazelnuts already roasted are grinded/cutted with a final size between 1 mm and 12 mm.
hazelnut flour : the product already roasted then grinded having a final size between 250 microns and 1 mm.

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Production area

The cultivation is made in Piedmont region, north-west of Italy, in almost all provinces' territory of Alessandria, Asti, Biella, Cuneo, Novara, Turin and some municipalities of Vercelli province.

NOTE: The production area which includes Langhe hills, Roero and Monferrato was declared a UNESCO World Heritage Site in 2014.

Some producers

Azienda Agricola ANDREEV ILIJA
Sinio (CN)

Rocchetta Belbo (CN)


about 26.000 hectares of cultivation (1 ha = 10.000 mq = 107.639 ft▓)
About 1.000 of Consortium associated producers.

Consortium for the safeguard and enhancement

In 1993 obtained the P.G.I. European denomination(Protected Geographical Indication).

via Alba, 15
53024 Catagnito (CN)
Tel. (0039) 0173-210311
email: info@nocciolapiemonte.it

website: Consortium website



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