Roasted PGI Piedmont HazelnutsAzienda Agricola Bruno Bressano
Our Piedmont IGP hazelnut is grown in a place that, due to its geographical position, is particularly favorable for the cultivation of hazelnuts.
The product represents an excellence of the territory certified 100% Made in Italy.
Our hazelnuts of the Piedmont IGP brand name are grown in Serravalle Langhe and Cravanzana which, due to their geographical positions, are in a particularly favorable place for the cultivation of hazelnuts.
Already in the early 1900s, following studies carried out by the agronomist Emanuele Ferrari, the territory of Cravanzana was an ideal indicator for the cultivation of hazelnut. In fact, the first trees were planted here.
The characteristics of our territory that allow the Hazel to achieve high quality standards are:
The altitude of the Serravalle Langhe area varies between 500 and 700 meters above sea level. The climate at this altitude is almost never subject to torrid summers but rather mild during the day and the cool night thus allowing the fruit to ripen slowly and gradually rather than forced;
influence of the "marine". As the crow flies, Serravalle Langhe is a few tens of kilometers from the sea. This proximity allows the passage of the wind coming from the sea called by the locals "Marino" which brings with it mineral salts that are absorbed by the plant and transferred to the fruit. A mix of minerals that are probably the main reason for obtaining a Supreme Hazelnut.
Serravalle Langhe and its territory are therefore able to give the product unique qualities but this unfortunately penalizes its production. In fact, our hilly cultivation, in addition to being apparently practicable due to the slopes of the land, there is no possibility of carrying out irrigation techniques that would allow greater productions (which would affect its quality).
Bruno Bressano Agricultural Company.
For over three generations
For over three generations, in Cravanzana and Serravalle Langhe, on the hills of Alta Langa, our three Agricultural Companies have been cultivating Hazelnuts. The fruit we harvest every year, the "Nocciola Tonda Gentile Trilobata," is a high-quality product obtained through the experience in cultivation passed down from father to son. The unique geographical location also imparts properties to the product that make it superior to any other foreign or Italian Hazelnut variety. The amalgamation of our three agricultural companies has given rise to "Terra delle Nocciole," which is exclusively dedicated to processing hazelnuts produced by us into high-quality semi-finished products for gelato makers and pastry chefs. Recognizing that we have a raw material of the highest quality, the goal of "Terra delle Nocciole" is to maintain and enhance this quality throughout all processing stages, providing buyers with the assurance of the product's origin. Our Hazelnut proudly bears the IGP Piemonte label, which, among other things, has undergone a sensory analysis conducted by the Centro Studi Assaggiatori in Brescia, where it was compared to other hazelnut varieties from Lazio and Turkey. This analysis reveals that Piemonte Hazelnuts exhibit a more complex sensory profile and are free of defects compared to the other comparison samples. Furthermore, this profile is even more distinctive in derivative products compared to the raw material. But that's not all. It's important to understand how our hazelnuts, despite being IGP Piemonte (and already recognized as the best), have significantly superior characteristics compared to hazelnuts grown in other parts of Piemonte due to our geographical location. By combining high-quality raw materials with innovative processing methods, Terra delle Nocciole can provide a one-of-a-kind product tailored exclusively to "gourmet" quality seekers.
Terra delle Nocciole strives to preserve the quality of its initial product by seeking the best methods and machinery.
The first phase immediately after harvesting is drying.
Terra delle Nocciole exclusively employs a natural method, sun exposure. We firmly believe that natural and traditional methods, although slower and more labor-intensive, are the best. Therefore, after harvesting, the hazelnuts are cleaned to remove most foreign bodies (residual leaves, twigs, etc.) and left to dry in the sun for 2-3 days. Once the ideal level of dryness is achieved, they are cleaned and sifted, ready to be shelled.
Hazelnuts come in various sizes, so they need to be sorted by size to shell them without damaging the inner fruit. After sizing, they are shelled and then sorted again. The second sizing, which occurs after shelling, is crucial for the subsequent roasting phase. It's essential that nuts with the same size are loaded into the roaster to ensure even toasting and avoid burning.
Sorting of Shelled and Sized Nuts
After sizing, the shelled product is carefully and exclusively hand-sorted to remove shell residues, broken nuts, and unsuitable ones (discolored, shriveled). Roasting The product is roasted using infrared rays, bringing it to a temperature of 180°C for a variable time depending on the size (30-45 minutes). Throughout the roasting cycle, the product is kept in motion using rotating fans to evenly expose all nuts to the roasting lamps.
After roasting, the product is cooled to room temperature. The cooling process is achieved through forced air circulation through the product, keeping it in motion. This phase is crucial as it must halt the cooking process by cooling the precious oil contained in the hazelnuts, preventing prolonged roasting.
Sorting of Roasted Nuts
The roasted product is once again hand-sorted to eliminate any unsuitable product that may only become visible after roasting. There is a percentage of product that appears healthy before roasting but later takes on a color that makes it visible and allows it to be discarded. This is a phase that not everyone carries out, but in our opinion, it is essential for achieving superior quality, even if it affects the processing time.