The round and gentle hazelnut: the origin of Nutella

The hazelnut was one of the first fruit trees used and cultivated by man, already representing an important source of energy for the first nomadic populations. In 1806, following the war against England, Napoleon imposed a block on UK imports, including cocoa, making it almost impossible to find. Turin’s master pastry chefs began to mix the little cocoa left with the cheaper Hazelnut Tonda Gentile: it was the birth of a new product called Gianduja.

The Piedmont hazelnut is unique in its kind: it should be stored in a cool and ventilated place, in order to avoid any rancidity. It can be eaten as soon as it is picked or after drying. The product is mainly used in the confectionery industry for the preparation of creams, cakes, ice creams or as an ingredient in the typical Piedmontese chocolate, the gianduiotto, and in the characteristic Christmas nougat, where hazelnut is the fundamental ingredient and best expresses its flavor.

It is no coincidence that a brand such as Nutella has its roots in the Langhe region, where the Ferrero family has utilized and mastered the unique characteristics of Alba’s hazelnut to make a product known in every corner of the world.
A local, bilingual guide of an artisan company will take you from the hazelnut grove to the production process of delicious sweets to understand the secrets of such an intense and persistent taste. At the end of the tour of the farm, there will be a tasting of hazelnut-made products such as cremes or desserts: a delicious experience to be kept among the “sweetest” travel memories.