HAZELNUTS
Hazelnuts are an important ingredient in Italian pastry and cooking, prized for their rich, sweet, and distinctly nutty flavor. They are especially associated with Piemonte, where they are used in gianduja, chocolates, cakes, cookies, and other traditional sweets, but hazelnuts are also widely grown and used in several other Italian regions.
Quick Facts
Botanical Name
Corylus avellana
Family
Betulaceae, the birch family.
Native To
Europe and western Asia, where hazelnuts have been gathered and cultivated since ancient times.
Harvest Season
Generally harvested from late summer into early fall, depending on the variety, region, and growing conditions.
Italian Growing Regions
Piemonte, Lazio, Campania, and Sicilia are among Italy’s principal hazelnut-growing areas, each with distinctive local varieties and traditions.
Flavor
Rich, sweet, buttery, and distinctly nutty, becoming deeper and more aromatic when roasted.
Texture
Firm and crunchy when raw or roasted, becoming smooth and creamy when finely ground into a paste.
Best Uses
Gianduja, chocolates, cakes, cookies, torrone, pastries, gelato, spreads, pralines, sauces, and toasted toppings.
Storage
Store hazelnuts in an airtight container in a cool, dry place. Refrigerate or freeze shelled hazelnuts for longer storage to protect their natural oils and preserve their flavor.
Learn About Hazelnuts
Best Recipes with Hazelnuts
Related Ingredients
Discover authentic Italian ingredients, seasonality and cooking guides.