Langhe hazelnuts

Today I want to tell you about an experience with Langhe hazelnuts, one to enjoy and savour.

Meet the Langhe’s “tonda e gentile” hazelnuts, a variety prized worldwide for its unique flavour and aroma and the basis of exceptional local sweets such as baci di dama, hazelnut cakes and chocolate spreads.

We discover a place or a product through its people: the producers of Langhe hazelnuts!

You know us by now: we love meeting people, looking behind the scenes and listening to those who live and work with a product every day. That is what turns a visit into a unique, unforgettable experience.

Some time ago Ilaria contacted me to tell me about her business. I immediately sensed that she had something unique to share, one of those stories we love at SlowDays—and I was right!

To reach her, you leave the main road and suddenly enter an unexpected world of woodland and unspoilt nature.

It seems impossible, but just a few hundred metres from the town centre you find peace and silence. That alone puts you in exactly the right mood for a wonderful experience.

Here is a short account—although words can never be as sweet and delicious as the tastings!

When we arrive, Ilaria’s father Roberto welcomes us. Ilaria is busy making pralines in the workshop and often has to slip away from our conversation to attend to the various stages of production.

First we visit the hazelnut grove. At this time of year it is still bare, but we discover that flowering has already begun even though it is still winter.

Roberto explains the flowers, the fruit and the harvest, but above all he tells us about their radical commitment to organic farming.

They are not here at the moment, but he tells us that their only “weedkillers” are a small group of donkeys, moved around to graze wherever they are needed.

Back at the workshop, we learn that their total respect for the environment extends to production too. They never use chemicals—not even for cleaning—and rely solely on natural detergents.

They also pay exceptional attention to producing wholesome, top-quality food, carefully selecting the finest ingredients, such as coconut blossom sugar.

There is no plastic in sight: everything is packaged in glass.

Roberto and Ilaria show us every stage in the processing of the famous Langhe “tonda e gentile” hazelnut, never stopping work as they talk. The aroma released during roasting is poetry in itself!

Tasting a freshly made praline

while it is still warm is one of those sensations that cannot be explained—and thankfully so. It simply has to be experienced!

The tasting continues with some real treats: hazelnut oil and “Coccola del Re”, a spread made from just three ingredients—62% Langhe “tonda e gentile” hazelnuts, coconut blossom sugar and cocoa. Then there are traditional pralines, truly irresistible, as well as imaginative cinnamon, aniseed and even garlic varieties!

My visit comes to an end and once again I have discovered the wealth of this area: exceptional products and remarkable people. The hazelnuts of the Langhe have won me over.

The Langhe are famous for wine and truffles, but there are many other culinary treasures whose stories deserve to be told through the eyes and words of those who know them best.

If you would like to discover places like this and much more, choose one of our Langhe tours (with different ways to travel) and start tasting!

Do not forget a roomy bag for your purchases: resisting is impossible—Claudia’s word! If you would like to add this wonderful experience to a weekend in the Langhe, contact me and I will introduce you to the hazelnut mood 🙂

If you love hazelnut cake, here is a recipe I particularly enjoy!

Flourless hazelnut cake

200 g well-toasted and ground “tonda e gentile” hazelnuts (make sure they are the real thing!)
200 g sugar
4 eggs
a pinch of salt

Method
Separate the eggs.

Beat the yolks with the sugar, then add the ground hazelnuts.

Whisk the egg whites with a pinch of salt until stiff.

Gently fold the egg whites into the yolk and hazelnut mixture.
Pour into a greased and floured cake tin and bake at 180°C for 35–40 minutes.

Want to make it truly indulgent? Serve it with warm chocolate sauce or zabaglione!

After Ferragosto: hazelnuts or the grape harvest?

I know everyone’s eyes are on the grape harvest. After Ferragosto, people discuss the Nebbiolo vintage that will one day become Barolo. They certainly talk about the Truffle Fair and the Langhe’s major autumn events, but we can also talk about the tonda e gentile hazelnut.

Traditionally, the harvest begins after Ferragosto.
No two hazelnut years are alike. Some produce healthy nuts rich in beneficial oils; quantities, market prices and many other factors combine to determine the value of the harvest.

In this area, so generous in outstanding produce, hazelnuts have always played a leading role in local agriculture, and the major Ferrero company in Alba helped enhance the value of this extraordinary fruit. Production in the Langhe and Roero can no longer meet all of Ferrero’s demand, and small growers often prefer to carve out their own niche with limited quantities of exceptionally high-quality products.

Before we go on, a question: have you ever tasted the “tonda e gentile”? I am not saying this out of local pride—they truly are unlike ordinary hazelnuts. And then there are all the sweet and savoury dishes and recipes that use them: a whole world waiting to be discovered!

I went to see some stages of the hazelnut harvest at Ilaria’s home. It was an extraordinary experience, made unique by the people who allowed me to share it. After seeing what happens in the workshop, I also wanted to understand the harvest itself.

Mum Giuliana, dad Roberto and Ilaria are a special family—but I have already told you that!
They have grown hazelnuts together for decades, but with Ilaria they decided to create their own range and stop selling their precious crop to third parties. This allowed them to do things their way and fully respect the nature around them. Naturally, this is a choice we love and believe deserves recognition and support.

Today, the Langhe hazelnut is covered by proposed legislation that will also allow the wording “Langhe hazelnut” to appear on all derived products. This is an important achievement for those who have devoted years to cultivating this outstanding crop.

Their farm lies in unspoilt woodland just ten minutes from the city. It feels like another world, made of silence, fresh air and pure nature. The woodland trees and hazelnut groves take centre stage, together with the animals: the farm dogs, the horse and the donkeys. People live in complete harmony with the environment, showing us that this choice is still possible.

It was fascinating to understand the difference between organic and conventional hazelnut farming, and to experience first-hand the effort involved in harvesting among vigorous grass that, without herbicides, makes the entire process far slower and more difficult.

The harvesting machine often becomes clogged, so work stops while it is cleared before starting again—something that does not happen on “clean” ground that looks almost like a floor.

Roberto explains how they chose to distinguish themselves with exceptionally high-quality products, a very low environmental impact—all packaging is glass—and carefully sourced, unusual ingredients such as low-glycaemic coconut blossom sugar.

A cookery or pastry course—with hazelnuts, of course!

Langhe hazelnuts and donkeys

Ilaria tells us about the donkeys that eat the grass and replace herbicides. Mum Giuliana supervises, “blows” the hazelnuts without ever stopping, and smiles with satisfaction and pride at the path they have chosen.

As always, people make the difference. That is true in every business, but especially in the experiences we offer. A visit and tasting here can be truly unforgettable, full of authenticity and discovery.

I recommend it to anyone who wants to visit the Langhe and go beyond their extraordinary wine tastings and cellar tours.

This time we focused on the harvest, but the workshop visit is fascinating too—especially when followed by the essential tasting, an incomparable delight!

Langhe hazelnuts and wine

Giuliana’s brother, who lives in the same courtyard, makes wine. That happens in the Langhe: farmers often turn their hand to everything. The experience can therefore become even richer with an excellent tasting of Armando’s genuine wine.

Once again, this is an experience to enjoy and a product to taste in order to understand the area.

A food tour in the Langhe