Nuts

Tonda Gentile

A tier

Tonda Gentile names prized round Italian hazelnut types associated with Piedmont quality and gianduja culture. Kernels are aromatic, sweet when roasted, and sized for fine chocolate and pastry work. The flavour bloom after a careful roast is why Piedmont hazelnuts became a confectionery benchmark. Skins rub more willingly after light roasting, aiding clean pastes. Store frozen if you buy ahead for production—the oils are fragile. Use in gianduja, praline, cakes, and premium spreads. True named Italian lots deserve origin scrutiny against generic “Italian-style” labels. Major tree-nut allergen rules apply. Do not overroast; bitterness ruins the delicate perfume. Compared with bulk Turkish commodity hazelnuts, Tonda Gentile types aim at aroma and shape for fine work. Grind only when needed for maximum perfume in paste.