The Nocciola Avellana is the fruit of the wild hazelnut tree, the plant that gave its scientific name to the entire Corylus avellana species. Originating from Campania, this hazelnut represents an excellence among Italian Traditional Agri-food Products, cultivated in the hilly areas of the region where it finds ideal soil and climate conditions for its development.
The fruit presents itself with a smooth and compact shell, light brown in color, which encloses a kernel with a sweet and rich flavor, featuring a crispy and pleasantly oily texture. The Nocciola Avellana is distinguished by its balanced organoleptic profile, free from the bitter notes that characterize some other varieties, making it particularly appealing for direct consumption.
In the kitchen it finds multiple applications: enjoyed naturally as a dried fruit, used in the production of pastes and creams, or employed in the preparation of traditional and modern desserts. Its versatility makes it a privileged ingredient for both artisanal pastry-making and the confectionery industry, as well as finding use in the preparation of sauces and condiments.
