{"id":439,"date":"2024-01-15T09:35:49","date_gmt":"2024-01-15T08:35:49","guid":{"rendered":"https:\/\/www.relanghe.it\/filiera\/"},"modified":"2026-02-05T11:54:04","modified_gmt":"2026-02-05T10:54:04","slug":"filiera","status":"publish","type":"page","link":"https:\/\/www.relanghe.it\/en\/filiera\/","title":{"rendered":"Production"},"content":{"rendered":"
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\n Production <\/h1>\n <\/div>\n <\/div>\n <\/div>\n<\/div><\/div>\n\n
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Local area<\/h2>\n\n<\/div><\/div>\n<\/div>\n <\/div>\n\n\n
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In our area, the use of hazelnuts dates back to the 1800s, a period that saw the invention of gianduia chocolate and the gianduiotto itself. In 1806, Napoleon, following the war against England, imposed a blockade on imports from that country, including cocoa, making it almost unobtainable and prohibitively expensive. <\/p>\n\n\n

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Turin's master pastry chefs began blending the little remaining cocoa with Nocciola Tonda Gentile Trilobata (a particular variety of hazelnut); it was the invention of a new product called Gianduja.<\/p>\n\n\n

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It was then around 1930 that hazelnut cultivation became widespread in the Langhe.<\/p>\n\n<\/div>\n <\/div>\n\n\n

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Production<\/h3>\n\n\n
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We follow the hazelnut throughout its journey: from the land to the finished product. To make this possible, over the years we have purchased hazelnut groves and established close working relationships with the hazelnut growers in our areas.<\/p>\n\n <\/div>\n <\/div>\n

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Processing<\/h3>\n\n\n
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The journey of the Piedmont Hazelnut in Relanghe is a comprehensive one. <\/p>\n\n\n\n

After harvesting, the nut is taken to Castellinaldo for storage and processing. <\/p>\n\n\n\n

Here a series of steps take place aimed at sorting the hazelnuts by size and allocating them to the processing that makes the best use of them.<\/p>\n\n <\/div>\n <\/div>\n

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