Doing something well requires a Method

The company’s real work revolves around the investments made in the hazelnut orchards, today managed biologically. In this way, we are able to control the entire production line and guarantee the right balance betwe-
en taste, production, and the
protection of this precious nut. The Relanghe team, holding these values, had the idea to create a rigorous and overarching Method, involving all the phases of manufacturing from the land to the final product: “Il Metodo Relanghe”.
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The phases of “Metodo Relanghe”:

1. Harvesting the hazelnuts: we harvest only the Nocciole Piemonte I.G.P. of our own hazelnut.

2. Arrival of the nuts and storage: we store our hazelnuts in Castellinaldo.

3. Establishing : and weight the yield strictly by hand.

4. The “Guillotine”: used to check for any defects.

5. Elimination: of stones and any other foreign bodies.

6. Sizing: we sort out hazelnuts according to their size.

7. Shelling: we remove the shells.

8. Sorting by hand: to remove any defective nuts.

9. Roasting: suited to every recipe.

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