Italian hazelnuts

Italian hazelnuts: the main varieties

In a hypothetical journey to discover the varieties of Italian hazelnuts, traveling along the "Boot" from north to south, we would be spoiled for choice. There are so many varieties of hazelnuts grown in the different regions of Italy. Each with its own unmistakable personality, different morphological and organoleptic characteristics, and unexpected uses: a true agri-food heritage of our peninsula!

Tonda Gentile Trilobata: the gourmet Italian hazelnut of Piedmont

Tonda Gentile Trilobata hazelnuts are a Piedmontese variety with a distinctive three-lobed shape, sweet and delicately flavoured when freshly shelled, with an unmistakable aroma when toasted and easy to peel. They have always been considered "the most precious Italian hazelnuts" and appreciated throughout the world.

Then the Romana PDO in Lazio grown mainly in the province of Viterbo, then the famous Giffoni PGI and the Mortarella in Campania and again the Calabrian Tonda all the way down to Sicily with Nebrodi hazelnuts.

The list is still long, we apologize for those not mentioned, but a little space for the lesser-known ones is necessary, because they are an important genetic heritage that must be protected to maintain biodiversity among Italian hazelnuts.

Misto Chiavari for example, Ligurian hazelnuts: not a single cultivar but eight different ancient varieties, collected under a single collective geographical brand recognized by the Genoa Chamber of Commerce, with the aim of protecting them from oblivion, ensuring their survival over time.

Why are Italian hazelnuts so popular?

1. Italy is the second largest producer in the world and with over two centuries of experience in hazelnut cultivation, it has acquired skills and mastery that place it at the forefront of high-quality hazelnuts production;
2. the organoleptic properties of Italian hazelnuts are unique, thanks to the climate and particularly suitable soils that find a fortunate combination in the country;
3. they are safer than aflatoxins: carcinogenic substances produced by mold. In fact, they are harvested when fully ripe, when the water content is already low, and further subjected to drying process which prevents their possible formation. In other countries, however, the harvest takes place with the fruit still green, ripening on the ground, a practice that favours the development of these substances.
4. Italian hazelnuts are guaranteed by rigorous controls in compliance with the highest quality standards dictated by European regulations. Italy, the land of good food, is also one of the European countries with the strictest food controls;
5. and last but not least, the most appreciated hazelnuts in the world, those considered by far the most valuable, are indeed Italian: the Tonda Gentile Trilobata hazelnuts grown in Piedmont.

Hazelnuts with guaranteed origin

Indicating the origin of hazelnuts is essential to guarantee transparency and allow consumers an informed choice about their origin.

From 1 January 2025, it is mandatory to indicate the origin of hazelnuts on the label, as established by EU Regulation 2023/2429.

Italian hazelnuts nutritional values

In addition to their organoleptic properties, the nutritional values ​​of hazelnuts can also vary slightly and be influenced by their terroir.

Below is the nutritional table with average values ​​per 100 g of hazelnuts (Piedmontese variety), which can be extended as a reference value to all Italian hazelnuts:

Excellent protein content: approximately 15 g per 100 g of fruit. They are a source of vitamins, especially fat-soluble vitamins of the E group (tocopherol), known for their strong antioxidant action on cells and protective action against free radicals.

Rich in minerals such as potassium, magnesium, phosphorus, and calcium, in addition to their valuable contribution of dietary fiber to the body.

Interesting lipid content: Italian hazelnuts can contain up to 70% fat.

Among these, monounsaturated fats (oleic acid), also known as "good" fats, and polyunsaturated fats (linoleic acid and alpha-linolenic acid), known as omega-6 and omega-3 with the well-known effect of lowering LDL ("bad") cholesterol and improving cardiovascular health.

They have a great satiating power, thanks to the fiber they are rich in (about 10% of their weight) and precisely to fats.

Sweet and Savoury Italian Recipes with Hazelnuts

Italian hazelnuts have always been celebrated by master pastry chefs and chocolatiers around the world for their sweetness and the aromas and flavours they release when toasted. This is why their use in baked goods, desserts, ice cream, and in general in all sweet treats is always appreciated as a successful combination.

Expertly dosed, these prized hazelnuts are also used in cooking, confirming their popularity in traditional meat or fish dishes, such as roast rabbit with hazelnuts, anchovies in hazelnut sauce, and hazelnut risotto, to name just a few.

Bring these flavours into your kitchen: choose our hazelnuts grown in Piedmont, ideal for both sweet and savoury recipes.