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Nocciola Piemonte I.G.P.

All our production carries the certification: ‘Nocciola Piemontese IGP’ (Protected Geographic Area).
The characteristics of our land – the Langhe (the Langhe is a hilly area in southern Piemonte) - and its climate, together with many years of experience have combined to develop a product of the highest quality and is identified as the Nocciola Tonda Gentile delle Langhe (the Noble Round Hazelnut of the Langhe) – universally recognized as the best hazelnut in the world.
Its unique and incomparable organoleptic properties make it highly appreciated and in demand by dessert and sweet makers because:

    • It has intense and lingering aroma (after being lightly toasted)
    • It has long shelf life
    • Of its spherical shape
    • It is easily ‘peelable’
    • It has excellent yield
    • It has high energy value

Therapeutic and nutritional properties

Recent research has shown that a regular consumption of hazelnuts can lead to lower blood cholesterol levels and hence assist in protecting against cardiovascular disease. The claimed anti-inflammatory and anti-viral properties are due to the phytosterol and mineral salt content.
Aesthetic properties: hazelnut oil, either on its own or mixed with other aromatic oils is excellent for use in massage. It gives tone and elasticity to the skin, helping to keep is smooth and is also good for scar tissue. Excellent as a moisturiser on damp skin after bathing or showering.

Recipe ideas

Hazelnut and lemon salad dressing
In the kitchen,hazelnut oil can be used similarly to olive oil, either just as it is or for cooking or frying. Here is a simple recipe for a dressing made with hazelnuts and hazelnut oil:
50g olive oil
50g hazelnut oil
25g lightly toasted hazelnuts
The juice of half a lemon
A small bunch of fresh marjoram and chives
Method: Blend together the two oils, the toasted hazelnuts and the lemon juice in an electric blender. Then stir in the finely chopped herbs and season to taste with salt and pepper. This dressing is a perfect accompaniment for fresh salads and vegetables.
Salad with hazelnut dip sauce:
4 large asparagus spears
4 large mushrooms
1 head of curly salad
4 tablespoons of hazelnut oil
1 teaspoon of truffle oil
Lemon juice and salt a pepper to taste.
Method: Clean the mushrooms and slice finely together with the asparagus. Mix the two oils together. Arrange the salad leaves on a serving dish and place the sliced vegetables on top. Season with salt and pepper and a squeeze of lemon juice. Finally drizzle over the precious oil mixture and serve.

The Farm

Az. Agricola Ferrino Massimo
Via Vernetta, 4
12050 Castino (CN)
VAT: 02911160048 
Fiscal Code.: FRRMSM73A10B111V
R.E.A.: CN 246734


Cell.: (+39) 3477853123
(+39) 3494739430
E-mail: [email protected]
PEC: [email protected]