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Volume 14 · Sugar

Sugar with Tonda Gentile Hazelnut from Piedmont

14

Sugar from sugar beet grown in Italy and Tonda Gentile Trilobata hazelnut from Piedmont, at 10%. For coffee, cappuccino, pancakes.

Sugar with Tonda Gentile Hazelnut from Piedmont
Before you start
1 tsp in coffee, cappuccino, milk, yogurt. For baking: 2-3 tbsp per 250 g of dough. On pancakes and ice cream.

The story

The bond between Piedmont and the hazelnut has a date. During the Napoleonic blockade cocoa was scarce, and Turin's confectioners stretched it with hazelnuts from the hills. That meeting gave rise to a confectionery tradition that continues today.

In the early twentieth century hazelnut growing was also promoted in the Alta Langa.

The origin

Tonda Gentile Trilobata is the hazelnut variety of the Piedmont hills: Langhe, Roero, Monferrato. The nut is round, with three barely visible lobes. It is harvested between late August and early September, when it falls on its own, and dried at a low temperature.

The sugar comes from sugar beet grown in Italy.

Zucchero alla Nocciola Tonda Gentile del Piemonte: gli ingredienti in cucina

The character

Sweet and toasty. The hazelnut has a fine, lingering aroma that opens up in the warmth of milk or coffee. On desserts it adds a nutty note without chopped nuts.

The quality

Two Italian ingredients, with the hazelnut percentage and nutritional values stated on the label. Contains nuts.

The recipes

Hazelnut Cappuccino

Cappuccino alla Nocciola
Italian breakfast, with a Piedmont touch.
Servings
1

Ingredients

  • 1 espresso
  • Steamed milk
  • 1 tsp Vol.14
  • Cocoa powder (optional)

Preparation

  1. Brew the espresso.
  2. Steam the milk.
  3. Stir in Vol.14.
  4. Pour the milk over the coffee and dust with cocoa.
Pancake alla Nocciola
Weekend breakfast, sweet and comforting.
Servings
4

Ingredients

  • 200g flour
  • 2 eggs
  • 200ml milk
  • 3 tbsp Vol.14

Preparation

  1. Whisk flour, eggs, milk and Vol.14 into a smooth batter.
  2. Heat a non-stick pan.
  3. Pour a ladle of batter, cook 2 minutes per side.
  4. Serve warm with syrup or fruit.
Inside the volume

Ingredients,
with their origin.

Produced in Italy with 100% Italian ingredients. Ingredients: Italian sugar, Tonda Gentile Trilobata HAZELNUT grown in Piedmont (10%).
Confezionato in uno stabilimento che utilizza anche sedano, senape, sesamo e solfiti. Valori nutrizionali medi per 100 g: Energia 430 kcal / 1820 kJ; Grassi 6,20 g; di cui saturi 0,45 g; Carboidrati 91,8 g; di cui zuccheri 90,5 g; Proteine 1,30 g; Sale < 0,1 g.
For complete information, refer to the product label.
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