IS round and gentle by name, but has a strong and decisive character in fact.
Cultivated in the lands of the Langhe and Roero, proclaimed a UNESCO heritage site in 2014, this hazelnut is universally appreciated for its marked aroma and nutritional properties. A product of addictive goodness but, fortunately for us, genuine and healthy.
The hazelnut flour can be used alone to make a classic and delicious hazelnut cake or added to other flours to give the dough a natural sweetness and aroma.
Mario of the Bergese farm in Bra has only one mission: to produce hazelnuts that he simply defines as "beautiful", but which we would call perfect. Hazelnuts with a sweet taste and deep mineral notes, with a full and round taste where bitterness and burnt tones are completely absent. Mario doesn't want to be a pastry chef. He is a farmer, and he has chosen to express his product in the form closest to that of the fields, intervening as little as possible: Bergese hazelnuts are shelled and toasted whole, or offered in the form of grains, flour and cream, without any other added ingredient. To close the circle, Mario announces triumphantly: few vintages have been as successful in his hazelnut groves as this last one. Healthy hazelnuts, of the highest quality. It's nice to know that at least someone in 2020 did it great!