Walnuts and hazelnuts, pecans, cashews…| Le Delas Rungis
Nuts and hazelnuts, pecans, cashews, Piedmont hazelnuts...
Essential in pastry, hazelnut powder brings an intense taste to cakes, cakes, pie bases and other creams.
In sweet or savory versions, these hazelnuts can be served as they are (in muesli, as an aperitif or with a plate of cheese) or prepared (broken, crushed, mixed, etc.).
Harvested in the northwest of Italy in the Turin region, the Piedmont hazelnut is IGP certified. Considered to be the best in the world, nicknamed "tonda e gentile" (round and soft), it is renowned for its intense and balanced taste.
Its light roast reveals a remarkable flavor and crunchy texture. Of irreproachable quality, this hazelnut can be offered as a snack as well as used in pastry or chocolate. In a more subtle way, in bursts, it will sublimate your fish or meat dishes. The PARIANI roasted hazelnut is distinguished by its crunchier texture, its slightly smoky taste (because roasted), typical of hazelnuts from Piedmont. Indeed, the geography of this region (located in the Alps) is conducive to the development of "good fruits". Hazelnuts are naturally concentrated in essential oils, conservation is longer. Namely: hazelnuts naturally lose their skin when roasted, unlike almonds and pistachios, which must be pruned.
Harvested in the north-west of Italy in the Turin region, Piedmont hazelnut is IGP certified.
Considered the best in the world, nicknamed "tonda e gentile" (round and soft), it is known for its intense and balanced taste.
Its light roasting reveals a remarkable flavor and a crunchy texture. Of impeccable quality, this hazelnut can be proposed as nibbling or used in pastry or chocolate. In a more subtle way, in chunks, it will sublimate your fish or meat dishes.
The roasted PARIANI hazelnut is distinguished by its more crunchy texture, its slightly smoky taste (because roasted), typical of Piedmont hazelnuts. Indeed, the geography of this region (located in the Alps) is conducive to the development of "good fruits". Hazelnuts are naturally concentrated in essential oils, the preservation is longer.
Namely: the nut naturally loses its skin when it is grated, unlike the almond and pistachio must be pruned.
Can be used for decorations, cookies, etc., but also in savory dishes such as salads or soups, these hazelnuts are presented raw, in calibrated shards.
Certified IGP, Piedmont hazelnuts are often considered the best in the world, renowned for their intense and balanced taste. Pariani goes further and manually sorts the harvested hazelnuts in order to offer a selection of irreproachable quality.
These premium quality hazelnuts can be offered as snacks as well as used in pastry, bakery or chocolate.
In sweet or savory versions, these hazelnuts can be served as they are (in muesli, as an aperitif or with a plate of cheese), or prepared (broken, crushed, mixed, etc.) They can also be roasted or caramelized whole, in as a sweetness or decoration for example.
Harvested in the North-West of Italy in the Turin region, the Piedmont hazelnut is IGP certified.
Considered to be the best in the world, nicknamed "tonda e gentile" (round and soft), it is renowned for its intense and balanced taste.
Its light roast reveals a remarkable flavor and crunchy texture. Of irreproachable quality, this hazelnut can be offered as a snack as well as used in pastry or chocolate. In a more subtle way, in bursts, it will sublimate your fish or meat dishes.
The PARIANI roasted hazelnut is distinguished by its crunchier texture, its slightly smoky taste (because roasted), typical of hazelnuts from Piedmont. Indeed, the geography of this region (located in the Alps) is conducive to the development of "good fruits". Hazelnuts are naturally concentrated in essential oils, conservation is longer.
Namely: hazelnuts naturally lose their skin when roasted, unlike almonds and pistachios, which must be pruned.
Hazelnuts of the best variety, “Nocciola Piemonte I.G.P.”, shelled, roasted and ground.