The Langhe, one of the most suitable areas for Hazelnuts.
In the Langhe, Hazelnut cultivation began in the second half of the 1800s, making it the most important cultivation in the area, the Alta Langa monoculture.
The Hazelnuts used for the production of our Gianduja Chocolate are Piedmont PGI Hazelnuts.
The company is certified for the use and processing of these hazelnuts. Since 1997, five farms grant us the entire annual Hazelnut harvest.
The harvest period is from mid-August to mid-September. Hazelnuts ripen in a period of 20 days, fall naturally and are harvested here. The harvest is followed by drying, a very important phase during which the moisture content is reduced.
At each arrival lot the following parameters are evaluated to test the quality of the hazelnuts: bags moisture, visual examination and cut-test.
HAZELNUT TRANSFORMATION
Hazelnut cleaning: the hazelnuts, as soon as they arrive, undergo a first cleaning phase, in which, thanks to mechanical processes only, stones, pebbles, pieces of wood and all the elements foreign to the fruit are eliminated.
Roasting and Refining: clean hazelnuts pass into the toaster, where the warm air and the continuous movement of the hazelnuts favors a homogeneous and non-aggressive roasting. The temperature and times vary depending on the humidity of the hazelnut and the type of recipe that we want to obtain.
