The region of Piedmont is well-known for its quality hazelnuts. And so right before we left Turin to come back home to NYC our friend Silvia had a special surprise in store for us from Chivasso: nocciolini (noh-chyo-lee-ni). Dolciaria Fontana is the producer of these scrumptious confections made from a secret recipe of hazelnuts from Piedmont, sugar and egg whites. Giovanni Podio, master confectioner, invented them in 1810. Dolciaria Fontana continues to make them by hand. All I can say is that one bag wasn’t nearly enough for our family! Grazie Silvia ed alla prossima!

Nocciolini di Chivasso

Nocciolini di Chivasso


About Rachel Steckler

Culinarian, Slow Food Advocate and Jazz in Brooklyn
This entry was posted in An American in Turin, Piedmont and tagged , , , , , . Bookmark the permalink.

2 Responses to Nocciolini from Chivasso

  1. Rosita says:

    Ciao Rachel! Sono contenta che tu abbia ripreso a scrivere…Mi spiace che non siamo riuscite a vederci… Baci

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