Piedmont hazelnuts: sweetness and roundness
I choose Piedmont PGI hazelnuts for their delicate flavour. From the Tonda Gentile Trilobata variety, they are particularly associated with the hills of Langhe, Roero and Monferrato. This origin tells the story of a variety, cultivated landscapes and know-how passed down around hazelnuts.
When tasting them, I find incomparable sweetness and roundness. Their enveloping, delicate, persistent flavour reveals beautiful toasted notes after roasting. This generous presence, without heaviness, is what I seek in the Nosetti cookie: a recognisable hazelnut flavour that lingers in the mouth.
Sicily: two nuts, two characters
Sicilian almonds interest me for their delicate sweetness, full flavour and pleasant crunch. I choose them to bring roundness and depth to biscuits. They belong to a long tradition of Sicilian growing and baking, in which varieties and growers’ know-how form part of the region’s identity.
Sicilian pistachios bring another expression: a distinctive flavour and green notes that I want to remain recognisable in my creations. I select them for their unique character and the dimension they bring to tasting. Their aroma finds its place in a recipe designed to respect the nut’s delicacy and the grain’s flavour.
