As seen in the 2010 7x7 Magazine Holiday Gift Guide.
Imagine dedicating your life to the pursuit of one perfect thing. That's the decision Mattia Pariani made when he chose to devote his years at university to the humble hazelnut.
The particular hazelnut of the Langhe region, though, is not so humble. The Tonda Gentile hazelnut is regulated by the Italian government, the way Prosciutto di Parma is, to ensure the reputation of this incredible nut remains intact. The flavor is pure and the oil that Mattia extracts is absolutely sensational.
Rich and buttery with a strong, toasty flavor and clean finish, this oil is gorgeous drizzled over carpaccio of beef or crudo of wild salmon. The bold flavor makes a great complement to bitter greens like endive or radicchio - try drizzling over a salad of endive with avocado and orange segments. And we love to grace egg pasta with a few drops and thin shavings of Reggiano.
For the ultimate holiday hors d'oeuvres, serve a slice of seared foie gras atop a round of toasted brioche finished with fleur de sel and a drizzle of hazelnut oil.