Fruit, vegetables and pulses

Nocciola di Giffoni (hazelnut)

Nocciola di Giffoni PGI: the Picentini hazelnut that skins in a moment

On volcanic ground between the Irno valley and the Picentini range, where hazel even grows wild, the Tonda di Giffoni ripens early and is gathered from late August. An old crop that gained weight with trade under the Bourbons, it has been a PGI since 1997.

• An almost round, ivory kernel with firm white flesh
• A thin inner skin that rubs off cleanly, so it takes roasting in its stride
• Clear, full aroma even raw, in or out of the shell

How to enjoy it. Eat them as they are, or in torrone, with honey or under a layer of chocolate; in the kitchen they go into cakes, creams, ice cream and even pasta dishes. Keep them somewhere cool, dry and airy.

Production areas

Campania

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