Torta di nocciola
A typical Piedmont speciality, the hazelnut cake, has poor and countryside origins.
In the old days housewives used to prepare it for Christmas using hazelnuts left over from the summer crop. Our recipe is outstanding thanks to the roasting and stone grounding of the Tonda Gentile delle Langhe hazelnut process (carried out in our workshop), to a careful blending of all the ingredients and without any flour nor butter added. Furthermore, chopped hazelnuts are added on top of the cake to make it crunchier.
HOW TO ENJOY:
- IGP HAZELNUTS (50%), Sugar, EGG white, pasteurized EGG yolk, bitter cocoa, leavening agent: potassium tartrate E336, sodium bicarbonate E500 (ii), flavors
- Nuts and Eggs - The product may contain traces of: Gluten, Peanuts, Sulfur dioxide, Milk, Sesame and Soybeans.
- Nutritional value
- Energy 2064 kJ 496 kcal Fats 32 g of which saturated fats 3.1 g Carbohydrates 40 g of which sugars 37 g Fibers 3.8 g Proteins 10.0 g Salt 0.18 g
- Package weight