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

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About Rachel Steckler

Culinarian, Slow Food Advocate and Jazz composer...living in Brooklyn
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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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