Genuine Piemont Hazelnuts
Freshly chopped. Piemont Hazelnuts specially ordered.
The incomparable taste of the small, spherical nuts is not ultimately based on the careful processing after harvest. First of all, over a period of a few days, Noè dries the Piemont hazelnuts in batches in the courtyard of his house in the late summer sun before he warehouses the entire yearly harvest. It is only when the nuts are specially ordered that he then cracks the nuts, upon which a gentle roasting ensues. In small batches of five kilograms, Noè puts the hazelnuts in a roasting oven in which they are roasted at lower temperatures, a maximum of 150 °C, for around 30 minutes. In this way, the tender aroma of the raw hazelnuts is most intensified, and the bite becomes crunchy and crumbly instead of stony and hard. Simultaneously, they almost completely lose – and this is a major advantage with the Tonda Gentile variety – their brown, bitter skins; the remains are selected by hand. Last but not least, the cooled down nuts are vacuumed and immediately shipped, so that anyone north of the Piemont region who opens a bag can also smell and taste the freshly roasted aroma.
Cultivated with passion. The best hazelnuts ever.
José Noè from the Piemont town of Lequio Berria is a passionate hazelnut farmer. If you were to meet him in the Langhe hills and see how he, with keen, scrutinising attention, carefully surveys his hazelnut groves, then it would become immediately clear to you as to why he has chosen the direction that he today pursues single-mindedly. Early on he was active for over 30 years in a research center devoted to raw material for the confectionery industry. It became clear to Noè that the foundations for quality existed within the realm of agriculture; this discovery ultimately brought him literally back to the origin, to his parent’s courtyard, which he took over in order to cultivate his own hazelnut trees and to market the harvest himself. While thoroughly uncommon, the cultivation of nuts was regarded more as a typical side job in the region that represented a stable, modest source of income. When José Noè speaks today about his Hazelnut trees he sounds affectionate, although they kept him intensely active for years. Farming is indeed difficult when it is done on steep hillsides with an average of 680 vertical meters; of course, it is only there where the optimal climate exists for this unique variety, "Tonda Gentile delle Langhe". This autochthonous type of nut is now regarded, not only by experts, as the best in the world. The harvest beginning at the end of August lasts longer than six weeks. As soon as the fully ripe nuts fall to the ground, Noè gathers them, together with a colleague, in order to prevent them from receiving too much soil moisture; this is definitely a significant amount of work with 4,200 trees on around 12 hectares of land.
|Nutritional values per||100 g|
|Calorific value||2747 kJ / 665 kcal|
|hereof saturated fatty acids||4,6 g|
|hereof sugar||4,2 g|
|Dietary fibres||9,4 g|
Article Number 19412
200 g bag.
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