Along with honey, sugar, glucose syrup, and egg whites, the other main ingredient in torrone di nocciole is the local Piedmontese hazelnut. Cities in the region have their local version of torrone di nocciole, most noted of which are torrone Asti and torrone d'Alba e delle Langhe.
It was invented in the 19th century by the confectioner Giuseppe Sebaste — because they were cheaper and accessible, he opted for local Langhe hazelnuts instead of the more typical almonds. Torrone di nocciole was initially a Christmas treat only, but nowadays, one can enjoy them every day of the year.
Pairing tips
Asti Spumante
Asti Spumante is a fully sparkling wine produced under Asti DOCG appellation. It is made from Moscato Bianco grapes and most commonly by Charmat method, in which ... Read more
Moscato d'Asti
Made entirely from the Moscato Bianco grapes, Moscato d'Asti is a fragrant, not overly sweet fizzante (semi-sparkling) wine that is produced mainly in the province ... Read more
Torrone di Nocciole Authentic recipe
This version of torrone is characteristic of the Piedmontese city of Alba and uses hazelnuts from the Langhe area. Due to prolonged cooking time, this recipe will result in a firm, brittle torrone. The recipe is courtesy of the Association Famija Albèisa, which is dedicated to the preservation of the traditions of the city of Alba.
WHERE TO EAT The best Torrone di Nocciole in the world (according to food experts)
