Mattia Pariani—famed Italian nut purveyor—sources his hazelnuts from local farmers in the Langhe area of Piedmont, Italy. After harvest in the fall, Mattia and his team carefully roast the nuts and remove the skins. These Italian IGP hazelnuts (which are protected by the government, like Prosciutto di Parma and Parmigiano-Reggiano cheese) capture the true essence of what a hazelnut should taste like—rich, creamy with subtle sweet notes of toasted nuts.
How to use
These Pietmontese nuts are simply stunning straight out of the bag—add them to a cheese plate, sprinkle over a salad or as a snack.
They are also a welcome addition to both sweet and savory dishes. Use these Italian hazelnuts in your favorite baked goods like brownies, cookies or grind into hazelnut flour for gluten-free cakes. On the savory side, use ground hazelnuts as a nutty crust for fish, add them to herb pesto or toast chopped hazelnut nuts in butter and toss with roasted Brussels sprouts.
About the producer
Mattia Pariani’s love affair with hazelnuts began during his studies at the University of Torino, where his thesis on hazelnut oil won the National Innovation Prize. Not content with scholarly writing and research, Mattia began sourcing the finest hazelnuts, extracting and bottling his own oils from the finest Piemontese hazelnuts and quickly gained a reputation as the ultimate artisan producer of Italian nuts. Mattia’s passion is evident in all of the Pariani products, like his whole Sicilian pistachios and chopped Italian nuts.