Hazelnut Oil, typical from Piedmont, mechanically cold-extracted from hazelnuts variety Tonda Gentile Trilobata grown in Piedmont.
The Hazelnut Oil is an Italian cuisine specialty from Piedmont, typical condiment of the Piedmontese gastronomic tradition. Already between the 16th and 17th centuries it was widely used in the traditional recipes of the poor cuisine of this region.
His most recent history takes us back to the Second World War, during which the most enterprising Piedmontese farmers extracted it from hazelnuts with artisanal torches. Do not be surprised, therefore, that the traditional Piedmontese dishes such as raw meat from Alba, the Ravioli of Plin or the Bagna Cauda, to name just a few, in their most faithful preparation, require an equally Piemontese oil like the Hazelnut Oil.
Our Hazelnut Oil is extracted mechanically from raw and/or toasted hazelnuts variety Tonda Gentile Trilobata grown exclusively in Piedmont, then decanted in stainless steel drums and bottled.
Unchanged over the millennia, it remains today a precious ally in cuisine. Preferably used raw it is an ideal condiment for vegetables, cheeses, soups and legume or cereal soups, raw meats, fish carpaccio, fruit and desserts. Excellent as a base for salad dressings, citronette, vinaigrette and sauces.
The Hazelnut Oil is also recommended for the treatment of oily skin, thanks to the purifying and rebalancing action exerted on the pores; ideal for dry skin, as it soothes and nourishes without greasy, thanks to its fast absorption and the presence of vitamins. Promotes the healing process of wounds improving the elasticity of the skin and is indicated in the treatment of redness and rashes of children.