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Torta di Nocciole Hazelnut Cake Gluten Free Piemonte I.G.P. by Three-Michelin-star chef Enrico Crippa
Torta di Nocciole Hazelnut Cake Gluten Free Piemonte I.G.P.
by Three-Michelin-star chef Enrico Crippa
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$34.99
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Producer : Relanghe - Enrico Crippa
Region : Piedmont (Italy)
Tasting Notes
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.
Specs
| Producer | Relanghe - Enrico Crippa |
|---|---|
| Region | Piedmont (Italy) |
| Food Weight (grams) | 300g |
| Ingredients | Hazelnut flour 22%, hazelnut grain 5%, hazelnut paste 5%, eggs, sugar cane, butter, potato starch, cocoa powder, sorbic acid. May contain other nuts and milk products. |
The Producer
Relanghe - Enrico Crippa
The inception of Relanghe traces back to the Ceretto family's acquisition of a vineyard nestled in the picturesque Piedmont region of Italy. Originally centered around a passion for crafting exquisite wines, fate intervened when they stumbled upon an unexpected treasure – a flourishing orchard boasting acres of hazelnut trees.
Roberta Ceretto described the orchard as a rare and esteemed gem, with hazelnuts believed by many to be unparalleled in quality worldwide. Faced with the choice of selling the orchard or shifting their focus from wine, the family astutely transformed their discovery into a lucrative venture. While wine remained their primary love, the allure of hazelnut candies captivated them, leading to the inception of their hazelnut candy business.
The Genesis of Relanghe – A Company Rooted in Innovation
In the scenic Langhe Vineyards of Piedmont, the Ceretto family founded Relanghe, drawing inspiration from the orchard where their exceptional hazelnuts flourished. Choosing the city of Alba, renowned for white truffles and the iconic Alba Cathedral, as the site for their factory marked not only a strategic decision but also a commitment to fostering employment opportunities in the region. The family enlisted skilled confectioners, harnessing their expertise to breathe life into this new and exciting venture.
A Peek into the Relanghe Process
Within the confines of the factory, fresh hazelnuts meld harmoniously with nougat through a traditional, handmade process intrinsic to the region's heritage. Comprising 50% Nocciole Piemonte (the renowned local hazelnuts), alongside white cane sugar sourced from Cuba, honey, a touch of vanilla, and a hint of glucose, the resulting candy is a testament to their commitment to quality.
The meticulous Relanghe process unfolds with honey and sugar simmering for hours – four for a soft nougat, eight for a crunchy counterpart. Simultaneously, hazelnuts undergo roasting, patiently awaiting their turn to be added to the velvety nougat. The concoction is then expertly spread and allowed to set. In a culmination of craftsmanship and automation, the candy is precision-cut and meticulously packaged within the factory's confines.
Beyond their flagship nougat, Relanghe extends its confectionery prowess to include various hazelnut-infused delights, solidifying its reign in both production standards and consumer preference. In essence, Relanghe has not just created candies; they've crafted an experience where tradition converges with innovation, resulting in confections that stand as a testament to their commitment to excellence.
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Reviews for Torta di Nocciole Hazelnut Cake Gluten Free Piemonte I.G.P. by Three-Michelin-star chef Enrico Crippa
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