Nocciolini di Chivasso

Nocciolini di Chivasso

Nocciolini di Chivasso are traditional Italian sweets originating from the town of Chivasso, located in the Piedmont region of Italy. These small, round sweets are made from a mixture of sugar, egg whites, and hazelnuts, and are known for their delicate, melt-in-your-mouth texture.

History

The history of Nocciolini di Chivasso dates back to the 16th century, when they were first created by the nuns of the Monastery of San Bernardino. The nuns used the local hazelnuts to create a sweet treat that could be enjoyed by the local community. Over the years, the recipe has been passed down through generations and has become a beloved tradition in the Piedmont region.

Production

The production of Nocciolini di Chivasso involves a careful process to ensure the perfect balance of flavors. The hazelnuts are first roasted to bring out their natural flavors. They are then ground into a fine powder and mixed with sugar and egg whites. The mixture is shaped into small, round balls and baked until they are light and crisp.

Recognition

In 2014, Nocciolini di Chivasso received the Protected Geographical Indication (PGI) status from the European Union. This recognition ensures that only sweets produced in the Chivasso region using the traditional recipe can be called Nocciolini di Chivasso.

Consumption

Nocciolini di Chivasso are typically enjoyed as a dessert or a snack. They are often served with coffee or wine, and are a popular choice during the holiday season. Despite their small size, these sweets pack a flavorful punch and are a favorite among both locals and tourists.

See Also

• Italian cuisine
• List of Italian desserts and pastries
• Piedmontese cuisine

References

• Italian Food Net: Nocciolini di Chivasso
• Taste Atlas: Nocciolini di Chivasso