Paste di Meliga
Crumbly biscuits made with Piedmontese cornmeal, butter and fresh eggs. A traditional Monferrato speciality, with a slightly grainy texture and a distinctive aroma.
Key Ingredient
Piedmont Hazelnut IGP 50%
Only hazelnut, eggs and sugar — a recipe from the Piedmontese tradition
Specialities Premium Line
Torta di Nocciola
50% Piedmont Hazelnut IGP — no flour, no butter
A cake made with 50% Piedmont Hazelnut IGP, with no flour and no butter. Produced following a traditional Piedmontese recipe: essential ingredients, unmistakable hazelnut intensity.
Shelf Life
60 days from production date
Available Formats
Astuccio 350g
The Product's Story
Torta di Nocciola: a story of terroir and craftsmanship
The Torta di Nocciola is perhaps the most honest of our creations: it hides nothing behind flour or butter. It is pure hazelnut, celebrated in its most direct form.
The recipe is rooted in the farming tradition of the Piedmontese hills. At the end of the summer harvest, farm wives would use the leftover hazelnuts to prepare this dense, fragrant cake, to be kept for the Christmas season.
Our secret is a single one: we use exclusively Piedmont Hazelnut IGP, at 50% of the total weight. No butter, no flour, no leavening — only the greatness of an exceptional ingredient that needs no additions.
The chopped hazelnut on the surface adds crunch and reaffirms the identity of this extraordinary cake.
Specialities
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