Noce di Sorrento represents one of the most appreciated and prized hazelnut varieties in the Italian market. Cultivated in the Sorrentine Peninsula and neighbouring areas of Campania, this variety stands out for its superior organoleptic qualities and a cultivation tradition deeply rooted in the territory. The Sorrentino hazelnut benefits from the Mediterranean climate and volcanic soils of the region, factors that impart particular sensory characteristics to the nuts.
Noce di Sorrento nuts are recognised by their medium-thick shell, regular shape, and uniform light brown colour. Inside, the kernel displays a white or ivory hue, with a sweet and delicate flavour, free from astringent notes. The flesh is crispy and juicy, qualities that make them particularly appreciated for fresh consumption, but also suitable for oil production.
In the kitchen, the kernel is used in both savoury and sweet dishes: from pasta to dressings, to traditional Campanian sweets. Thanks to the quality of the extracted oil, Noce di Sorrento nuts are also valued in the production of cold-pressed oils. The product is included in the list of Traditional Agri-food Products of Campania.
