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: 
A typical Piedmont speciality, the hazelnut cake, has poor and countryside origins. In the old...
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:
