hazelnut kernels price how we can find best?
What is the price of hazelnut kernels, and where can we find the best? How would the world be like without hazelnuts! This is where marketing does it right, let’s face it
natural hazelnut kernels
The fruit of Corylus avellana is undoubtedly the tastiest dried variety, with a naturally creamy and all-pervading taste, especially after roasting
The scientific name also comes from the Greek word korys or helmet, which refers to the shape of the shell
But we must know that the hazelnut is a completely Italian fact, so the nickname “Ullana” comes from the town of Campania Avola in Irpinia, an area famous for its cultivation since ancient times
Not only that: we are the first manufacturer in Europe and no one will surpass us in quality
So it’s no surprise that there are so many varieties of Italian hazelnuts, starting with the DOP and IGP brands such as tonda gentile romana, tonda di Giffoni and the famous tonda gentile delle langhe
Several positions from Campania, including Camponica, Mortarella and San Giovanni, followed by Sicilian and Ligurian varieties such as Taparona, Dalerto and Del Rosso, the last of which are harvested by Slow Food on Taste Vessel
Hazelnuts are not only very useful, but also beneficial for the body
In fact, they are among the richest foods in terms of vitamin E, a very powerful antioxidant, and folic acid or vitamin B9, an essential micronutrient for the synthesis and metabolism of DNA, RNA, and amino acids, and for human health
pregnant women
Once again: an excellent source of phytosterols and monounsaturated fats that can lower “bad” cholesterol and mineral salts such as potassium, magnesium and phosphorus, allies for bone health
Finally, the high fiber content helps control weight through a feeling of satiety
blanched hazelnut kernels
In other words, a few handfuls of hazelnuts a day, added to yogurt, vegetables, salads, or simply eaten at the end of a meal, are ideal for keeping healthy in a greedy and crunchy pampa
Now that we have every reason to eat hazelnuts in any form, let’s take a closer look at 15 Italian varieties that everyone from Piedmont to Sicily should know
Let’s start with perhaps the most famous Italian hazelnut variety: tonda gentile delle Langhe, which is called Nocciola Piemonte IGP in the official specification
The brand, acquired in 1993, stands for the so-called “three-lobed” variety typical of the lower Piedmont: it is a spherical hazelnut with a strong thin shell that feels good even after peeling
Among the quality parameters, one can note a high natural teariness (meaning the presperm enveloping the fruit), good and persistent taste, excellent taste and aroma after roasting (God forbid) and good shelf life due to the limited fat content
In a word, a beautiful, good and functional hazelnut: what more could you want?
Curiously, the hazelnut supply chain in Cuneo prefecture began almost by accident: the hazelnut plants were actually grown “indiscriminately”, that is, at the same time as other species
A seedling here, two rows of vines, another seedling there
Only in the 1930s, thanks to the emerging confectionery and chocolate industries, did the cultivation of coriander in Langhe, Roero and Monferrato begin to specialize in special plants and special technologies
To this day (without fear of exaggeration), “the world’s best hazelnut” is itself divine and perfect in all its forms, from seeds to cream and absolute paste
And, of course, as an ingredient in typical recipes such as Gianduia Turin and walnut cake (or Cortemilia cake) from Cuneo, soft but crispy
raw hazelnut kernels
Tonda di Giffoni PGI
The first evidence of the cultivation of hazelnuts in Gifoni in the province of Salerno dates back to the Middle Ages
But archaeological finds tell us that this fruit was present in Campania much earlier (at least from the 3rd century BC)
Undoubtedly, it was from this region that hazelnuts spread throughout the peninsula, and indeed here we find many varieties and subspecies
The most famous (and produced) is Nocciola di Giffoni Igp, which grows on the volcanic soils of the Irno Valley and the Picentini Mountains
This variety is perfectly round with white flesh and a thin, easily peelable perisperm
With excellent texture and flavor, it is particularly suitable for stir-frying, and although it is industrially processed, it is best served as an energy snack
So fill yourself up with a handful or add a no-bake hazelnut, an easy and delicious chocolate chip cookie topped with a delicious hazelnut in the middle
And the Gifoni round is just right for you
Tonda gentile novel DOP
Chocolate hazelnut praline
Lazio is the first producer of Italian hazelnuts, and its flagship is precisely the Roman Tonda Gentile in the province of Viterbo
Cultivation in the region dates back to the 15th century, but it was not until the next century that Toshia’s “nokia” became truly known: according to the chronicles, in fact, Pope Leo X (1521-1513) was especially fond of
The final consecration had to wait for the 20th century and the boom
Round Calabrian hazelnut
roasted hazelnut
The Calabrian hazelnut is a type of alpine nut, the cultivation of which is especially common in the hilly and Apennine regions of Preser
roasted hazelnut kernels
The reference municipalities for regional cilantro cultivation are Torre di Ruggiero, Laino Borgo and Cardinale, whose growers have joined the Calabrian Consortium to Protect and Promote the Supply Chain since 2008
Gerd Calabrian is a reference variety, highly valued for its taste, aroma and texture, and is especially associated with the social practices of the community, from hand harvesting to traditional consumption around the Christmas period
Taparuna Hazelnut
Liguria also has its fair share of hazelnut groves
Or rather, taking into account the fact that production is now generally reduced
All of the native species collected on this list are actually endangered products registered with the Slow Food Flavor Fund
We start in the Sturla Valley in the Chiavari region with the Tapparona hazelnut, which has been cultivated since the late Middle Ages along with the chestnut
The elongated and flat shaped variety has good skin values, but has disadvantages due to poor pickle resistance and poor perisperm flaking
For this reason, it is mainly sold as nuts in the so-called “Chivari mix”, which includes subspecies such as Bianchetta, Longuera, Savregetta and Ronchetta
Hazelnuts from the garden of Val Fontanabuona
In Val Fontanabuone, in the depths of Genoa, we find a garden hazel, a species with a slightly elongated rounded shape
The productivity after firing is average, the ability to remove perisperm is low
However, the fat content is significantly lower than Tapparona, with better results in terms of product shelf life
Perfect for making ice cream and cream, you can sample dal orto with typical Ligurian dishes like pancotti, or as a guest star of baking in greedy Parisian Brest with praline muslin cream
red hazelnut
Walnut tartlet
The “sister” of the orchard hazelnut, the Rosso variety, is also an example of the Fontanabuona Valley
It is round in shape, easy to clean due to its low fat content and resists marinating well
It is sold both in processed form and as nuts for direct consumption
Traditionally used in fragile workpieces
If, on the other hand, you love softness, you can try it in nut roll, a fresh dessert made with biscuit and mascarpone cream
