The hazelnut, also known as the avellana, is far more than just a simple dried fruit: it is a precious ingredient, rich in history, flavor, and beneficial properties.
A product of the hazel tree, a plant cultivated by humans since ancient times, the hazelnut has its roots deep in the heart of Asia, from where — around ten thousand years ago, at the end of the last ice age — it reached Europe, spreading spontaneously throughout the Mediterranean basin. But the hazelnut is not just a crop of economic importance: it is also a wonder for the palate.
Crispy, fragrant, and rich in natural aromas, it is an extraordinarily versatile ingredient, capable of enriching both sweet and savory preparations. Whole, toasted, chopped, or transformed into flour, the hazelnut adds character and depth to bread, cakes, creams, sauces, and even meat dishes or autumn soups.
Production, benefits and varieties
It is precisely in the Mediterranean basin, thanks to the mild and temperate climate, that the hazelnut has found its ideal environment to thrive. Although it grew naturally for centuries, it was only at the end of the nineteenth century that its true cultivation took root, becoming an important agricultural resource. Today, Italy is among the world's largest producers, second only to Turkey, with an output exceeding 110,000 tons per year. The regions at the heart of this excellence are Campania (particularly the Avellino area), Lazio (especially the Viterbo area), Piedmont (in the Langhe zone), and Sicily, which together account for 98% of national production.
HOW TO TASTE IT
Follow us on Instagram and discover new recipes every month that celebrate the hazelnut in all its forms, unconventional pairings designed to match DUBL Edition, Metodo Classico. From the most traditional preparations to the most creative ones, a journey through flavors, aromas, and textures that will make this small, extraordinary fruit the star of every dish.
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