chopped hazelnuts – 200g

Chopped Piedmont hazelnuts, freshly roasted

Papa dei Boschi’s chopped hazelnuts are roasted, finely chopped Piedmont PGI hazelnuts – the Granella di Nocciola from the Alta Langa. Crunchy, aromatic, ideal for hazelnut brittle, as a topping, and for baking.

Chopped hazelnuts from Papa dei Boschi are roasted and coarsely chopped Piedmont PGI hazelnuts of the Tonda Gentile variety, known in Piedmont as Granella di Nocciola. Just the pure nut, in pieces. They provide the crunchy bite for brittle, pastries, and salads that whole nuts are too coarse for and flour is too fine to deliver.

Crunchy, aromatic, and fine to the bite

When you open the bag, the scent of freshly roasted hazelnuts rises immediately. The pieces are coarse enough to be seen and heard, and fine enough to be stirred into anything.

They crackle softly between the teeth, almost like caramel, followed by the full, sweet, roasted aroma of the Tonda Gentile. Crunchy, aromatic, buttery – that is the taste of a hazelnut that has been freshly roasted rather than stored for months.

Unlike long-stored pieces from the supermarket shelf, these come fresh from the roastery, and you can taste it in the clear, buttery roasted nut flavor. Anyone who has tried fresh Granella is reluctant to go back to standard packaged goods from the supermarket. That is the taste of the entire Piedmont in small, crunchy pieces.

For brittle, toppings, and pastries

Their big moment is homemade hazelnut brittle: chopped hazelnuts caramelized with sugar, a must-have on every gingerbread tray during Advent. But the Granella can do more – it crowns nut cakes, disappears into bee sting cake and nut corners, adds crunch to muesli and granola, and even serves as a coating for savory goat cheese or fish.

Roasted, they work well over green salads, in breakfast porridge, on a bowl of yogurt, or as a crunchy edge for cakes. A spoonful in pesto or over roasted vegetables brings a surprising amount of roasted aroma to the plate. For finer baking, use the ground hazelnuts; for snacking, go for the whole roasted hazelnuts, which are available in 200 g and 500 g packs.

From the Noè family in Lequio Berria

The nuts come from the Noè family in Lequio Berria, a village in the Alta Langa at an altitude of 700 meters. For three generations, they have been growing the Tonda Gentile delle Langhe variety there without pesticides, using organic fertilizer, and harvesting at the end of August when the nuts fall to the ground ripe. Many confectioners consider this variety to be the finest hazelnut of all: round, thin-shelled, and intense in aroma.

José Noè, who worked for Ferrero for two decades, roasts the nuts himself and chops them fresh instead of selling the raw product. This keeps the journey from the tree to your kitchen short and the roast fresh. The designation Nocciola Piemonte IGP protects their origin, similar to how a protected wine region preserves what is allowed to grow within it.

If you want to discover more, you can find all of Papa dei Boschi’s hazelnut specialties or browse through our nuts from around the world. A 200 g bag of chopped hazelnuts is enough for plenty of brittle and even more toppings. Stored in an airtight container in a cool place, the pieces stay crunchy for a long time; it is best to keep them away from strong odors in the pantry.