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The Nocciola Piemonte I.G.P. Hazelnut Cake is the base for many traditional recipes, both sweet and savory, in Piedmont. As such, we believe it merits a symbol that truly represents and is able to bring it into the daily european lifestyle. In collaboration with Enrico Crippa, we have developed a project around this important ingredient whose scope is to bring value to the production chain of the Nocciola Piemonte I.G.P.. Relanghe is committed to the selection of the finest quality ingredients and Chef Crippa re-elaborates these ingredients into recipes coming from our tradition or transforms them into delectable, innovative products.
Three-Michelin-star chef Enrico Crippa.
“I started to know and use the piedmotese hazelnut as soon as I arrived in Alba because thanks to Relanghe I knew the production methods and controls on the chain.” Enrico Crippa
In 2014 Enrico Crippa developed a traditional local recipe and created the hazelnut cake of Alba using only top-quality ingredients. This new cake is soft, tasteful and flour free, reminds us of our local traditions, and arrives on your tables directly from the Michelin-starred kitchen.
The tree-starred chef Enrico Crippa works together with the Relanghe team in order to create new sweets using the Nocciola Piemonte I.G.P.
Relanghe - Enrico Crippa