It's a known fact that we like good things with an ancient tradition, such as Nocciolini di Chivasso. Born in the early nineteenth century from an idea of pastry chef Giovanni Podio, the Nocciolini (originally called "Noasetti") are tiny and crumbly biscuits made of only three ingredients: hazelnuts of the tonda gentile variety from Langhe (Piedmont), sugar, and egg whites.
Two master confectioners, Ernesto Nazzaro and Luigi Bonfante, will later make them famous.
Luigi Bonfante's pastry shop, a small liberty-style treasure, has been delighting the Chivassesi since 1922 with a range of traditional desserts including the Nocciolino, baked according to the original recipe and wrapped in the iconic pink wrapping. Dip them in our coffee or some homemade zabaglione, or munch as few or as many of them along with a glass of sweet wine.
Available in 100g or 250g bags.