Nocciola Romana

Traditionally produced in the neighboring provinces of Viterbo and Rome, Nocciola Romana refers to dried hazelnuts of the Tonda Gentile Romana and Nocchione varieties, grown in the micronutrient-rich volcanic soil of the Cimini and Sabatini mountains. Whether enjoyed raw, dried or roasted, the crunchy Roman hazelnuts are packed with mono-unsaturated fats and vitamins E and K, but they're also rich in calories!

In the traditional Viterbo cuisine, Roman hazelnuts are most often used as an essential ingredient in the preparation of many local desserts, including Tozzetti - anise, almond and hazelnut biscotti, as well as other biscuits such as Ossetti da Morto, Brutti Buoni and Mostaccioli Romani.