Torta di Nocciole (PAT): A hazelnut cake which is widespread in the Langhe (Cuneo), where there are numerous hazel groves. It weighs between 500-700 grams, has a brown colour and obviously a distinct hazelnut flavour. It is composed of butter, sugar, eggs, the flour of untoasted hazelnuts, potato starch, wheat flour and vanilla. Once a mainly homemade recipe enjoyed by young and old alike, its production was then taken up by artisans who still prepare this traditional cake today. One of the most famous hazelnut cakes in Piedmont is the variety made in Cortemilia (Cuneo).

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