{"id":2097,"date":"2023-09-05T11:41:52","date_gmt":"2023-09-05T11:41:52","guid":{"rendered":"https:\/\/www.silviobessone.it\/the-planet-of-hazelnuts\/"},"modified":"2023-10-23T14:11:51","modified_gmt":"2023-10-23T14:11:51","slug":"the-planet-of-hazelnuts","status":"publish","type":"page","link":"https:\/\/www.silviobessone.it\/en\/the-planet-of-hazelnuts\/","title":{"rendered":"THE PLANET OF HAZELNUTS"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"2097\" class=\"elementor elementor-2097 elementor-485\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4e8069a elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4e8069a\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column 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class=\"elementor-item\">THE COCOA SPRING<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2408\"><a href=\"https:\/\/www.silviobessone.it\/en\/cocoa-processing\/\" class=\"elementor-item\">COCOA PROCESSING<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2409\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-classification-of-cocoa\/\" class=\"elementor-item\">THE CLASSIFICATION OF COCOA<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2410\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-history-of-cocoa\/\" class=\"elementor-item\">THE HISTORY OF COCOA<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2437\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-planet-of-hazelnuts\/\" class=\"elementor-item\">THE PLANET OF HAZELNUTS<\/a><\/li>\n<\/ul>\t\t\t<\/nav>\n\t\t\t\t\t<div class=\"elementor-menu-toggle\" 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href=\"https:\/\/www.silviobessone.it\/en\/the-history-of-cocoa\/\" class=\"elementor-item\" tabindex=\"-1\">THE HISTORY OF COCOA<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2437\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-planet-of-hazelnuts\/\" class=\"elementor-item\" tabindex=\"-1\">THE PLANET OF HAZELNUTS<\/a><\/li>\n<\/ul>\t\t\t<\/nav>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-top-column elementor-element elementor-element-21b83a2\" data-id=\"21b83a2\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-f028968 elementor-widget elementor-widget-heading\" data-id=\"f028968\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">THE PLANET OF HAZELNUTS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7911527 elementor-widget elementor-widget-heading\" data-id=\"7911527\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">The Choice:<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-168435e elementor-widget elementor-widget-text-editor\" data-id=\"168435e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignleft wp-image-594 size-full\" src=\"https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/nocciole1.jpg\" alt=\"\" width=\"250\" height=\"745\" srcset=\"https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/nocciole1.jpg 250w, https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/nocciole1-101x300.jpg 101w\" sizes=\"(max-width: 250px) 100vw, 250px\" \/>Hazelnuts like other fruits are characterized on territoriality, the <em>Piedmontese<\/em> hold theirs to the sword but the <em>Neapolitans<\/em> and <em>Latians<\/em> also defend theirs as do the <em>Sicilians<\/em>.<\/p>\n<p>However, some data are objective, such as the chemical conformation that differs and characterizes both flavor and fragrance, although many people do not consider it, but I think the real difference with <em>Turkish hazelnuts<\/em> or <em>hazelnuts<\/em> from other countries consists precisely in the <em>fragrance of the flavor<\/em>.<\/p>\n<p>The choice of hazelnuts should be made according to the product you want to make; large hazelnuts are very nice to look at but small to medium-sized ones are much tastier and rich in essential oil.<\/p>\n<p>People often make the mistake of considering hazelnuts from one area as equal, but there is no greater error, for example: the  <strong>Piedmont hazelnuts<\/strong>  that are produced in the lower reaches of the  <em>tanaro<\/em>, and well-watered, are certainly larger and more beautiful, but the flavor is decidedly poor and the fragrance leaves something to be desired, while the sloping and poorly watered crops are less profitable but very fragrant and fragrant.<\/p>\n<p>The consortium also pays a premium on the yield, which ranges from 42 to 46 percent i.e., from a qle of in-shell hazelnuts you get 42-46 kg of hazelnut kernels, however, this incentivizes irrigated crops that present a much lower quality in return.<\/p>\n<p>Hazelnuts are stored in the shell until used however as the shelling mechanism is complex many shell and then store in cool, 15\u00b0C for the entire season following harvest.<\/p>\n<p>Vacuum storage of both raw and roasted kernel is recommended.<\/p>\n<p>Hazelnuts can be roasted in several ways, but two are the major ones, one by <em>static roasting<\/em> in a conventional kitchen or pastry oven on sheet pans for about 20-25 minutes in an oven preheated to 180 \u00b0C the other with dynamic rotary ovens or on <em>hot air flow<\/em>.<\/p>\n<p>This method transmits heat <strong>evenly<\/strong>, and stirs the hazelnuts favoring the release of the film, the temperature drops to about 140\u00b0C, and the minutes vary depending on the amount the oven holds from 25 to 35 minutes, while the flow of hot air lifts the hazelnuts and toasts them in continuous motion rotation, and the time is decided by the  <em>speed of their transit<\/em> in the furnace route.<\/p>\n<p>With hazelnuts you can really make many specialties, from cakes with or without flour, personally I prefer those with flour as they are more balanced, too high a percentage of hazelnuts makes them cloying.<\/p>\n<p>Spreads often use hazelnut as a pretext, but going into the ingredients we find the  <em>hazelnut<\/em>  in fourth or fifth place after  <em>sugar<\/em>, fat and-or vegetable oil, cocoa, milk powder and then perhaps hazelnut at 12\/13% , certainly in this case both quality and provenance become a detail since they would bring little flavor anyway, at which point flavor comes into play!<\/p>\n<p>However, there are spreads that have high hazelnut contents, over 30, 40, 60 percent in these cases the quality of the hazelnut becomes crucial as the quantity being greater any defects would also be highlighted.<\/p>\n<p>However, a good cream should contain some percentage of cocoa powder or chocolate, either milk or dark chocolate, which in any case with the strong presence of cocoa butter will tend to <strong>harden<\/strong> the consistency of the cream also making it <strong>not very spreadable<\/strong>.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ebe2287 elementor-widget elementor-widget-heading\" data-id=\"ebe2287\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">A good recipe to make at home:<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2ead933 elementor-widget elementor-widget-text-editor\" data-id=\"2ead933\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><img decoding=\"async\" class=\"alignright wp-image-595 size-full\" src=\"https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/nocciole2.jpg\" alt=\"\" width=\"500\" height=\"742\" srcset=\"https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/nocciole2.jpg 500w, https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/nocciole2-202x300.jpg 202w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<p><strong>INGREDIENTS:<\/strong> finely ground hazelnut paste gr 200, condensed milk gr 100 Dark chocolate gr 200<\/p>\n<p>My favorite Crema is <em>Nocciolina<\/em>, made with 60 percent <strong>P.G.I. Piedmont hazelnuts<\/strong> and a mixture of cocoa and milk, the sensation is consistent but melts on the palate sublimely.<\/p>\n<p>While <em>Torinella<\/em> cream, contains 40 percent <strong>Piedmont hazelnuts PGI<\/strong> anhydrous butter and a blend of selected cocoa beans.<\/p>\n<p>Hazelnut Cakes, I often read no milk, no butter, no flour, no eggs, no sugar!<\/p>\n<p>Maybe it&#8217;s just roasted hazelnuts!<\/p>\n<p>I believe that a good cake should be fluffy fragrant and pleasantly melt-in-the-mouth, however, to achieve this you need ingredients to make it possible, and those mentioned above are appositely for the purpose.<\/p>\n<p>We need to distinguish parapharmaceutical production from confectionery production, so flour is a good ingredient and eggs are essential for hazelnut cake, which even with the use of the latter can still contain a very high percentage of hazelnuts.<\/p>\n<p>Hazelnut however for me is the <em>Queen of chocolate making<\/em>, where you use a good hazelnut you always get an extraordinary result, provided the hazelnut is quality and well processed.<\/p>\n<p>The roasting should not be too light but neither should it be too dark; the result often depends on this detail.<\/p>\n<p>The best chocolate product is <strong>Gianduiotto<\/strong>, it contains up to 35-40% hazelnut, melts in the mouth and releases an intense flavor of the land that produced it, the ecstasy of flavor.<\/p>\n<p>I produce three versions of Gianduiotti: the <em>classic<\/em> one the <em>filled<\/em> one and the <em><br \/>\n  <strong>Nej<\/strong><br \/>\n<\/em> latest specialty.<\/p>\n<p>The classic one contains 35 percent <strong>P.G.I. Piedmont Hazelnuts<\/strong>, milk cocoa powder and sugar; the filled one has cream inside that is made with 60 percent P. <strong>G.I. Piedmont Hazelnuts<\/strong>.<\/p>\n<p>The  <em><br \/>\n  <strong>Nej<\/strong><br \/>\n<\/em> is made with the ancient recipe involving the use of cocoa  <em>Sri Lankan Creole<\/em>, which is produced and processed especially for me in  <em>Kandy<\/em> in <em>Sri Lanka<\/em> by a farming family and is imported directly to have traceability of origin, the hazelnuts that make up the <strong><br \/>\n  <em>Nej<\/em><br \/>\n<\/strong> are from <em>Vicese<\/em> production and from a single hazelnut grove located in the <em>Martini<\/em> hamlet a few hundred meters from my home.<\/p>\n<p>Shelling is done on the farm to guarantee us the actual origin of the batch of hazelnuts.<\/p>\n<p>In the next few years we will start making gianduiotti with our own hazelnuts grown in our own hazelnut grove on an area of about 2 hectares under cultivation <em><br \/>\n  <strong>Organic<\/strong><br \/>\n<\/em>.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-870cd34 elementor-widget elementor-widget-heading\" data-id=\"870cd34\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Hazelnut Cremino<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-32beb11 elementor-widget elementor-widget-text-editor\" data-id=\"32beb11\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>INGREDIENTS:<\/strong> Milk gr 500 Sugar gr 100, Hazelnut paste gr 100, Albumen gr 200<\/p>\n<p>Mix the egg white the sugar and hazelnut paste in a large bowl, boil the milk separately and pour it while still boiling over the previous mixture.<\/p>\n<p>Pour the mixture into suitable molds and bake in a moderate oven max 180 \u00b0C for about 25 to 30 minutes depending on the size of the mold.<\/p>\n<p>Chill in the refrigerator and serve garnished with a pleasant hazelnut cream if possible.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fc239af elementor-widget elementor-widget-heading\" data-id=\"fc239af\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Hazelnut cake<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-474754f elementor-widget elementor-widget-text-editor\" data-id=\"474754f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>INGREDIENTS:<\/strong> Egg yolks no. 5, Whole eggs no. 5, Fresh butter gr 200, Sugar gr 100, Hazelnut flour gr 150, White flour gr 100, Raising powder gr 5<\/p>\n<p>Beat butter with sugar, combine yolks with whole eggs, and whip the mass.<\/p>\n<p>Combine the two whipped masses and sprinkle in the flours, stirring gently.<\/p>\n<p>Form on special buttered baking sheets and bake for about 30 minutes in an oven preheated to 180 C\u00b0 Serve with a good cup of <strong>Moscato d&#8217;Asti D.O.C.G<\/strong>.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8fc8f22 elementor-widget elementor-widget-spacer\" data-id=\"8fc8f22\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>THE PLANET OF HAZELNUTS The Choice: Hazelnuts like other fruits are characterized on territoriality, the Piedmontese hold theirs to the sword but the Neapolitans and Latians also defend theirs as do the Sicilians. However, some data are objective, such as the chemical conformation that differs and characterizes both flavor and fragrance, although many people do [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/pages\/2097"}],"collection":[{"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/comments?post=2097"}],"version-history":[{"count":4,"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/pages\/2097\/revisions"}],"predecessor-version":[{"id":2277,"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/pages\/2097\/revisions\/2277"}],"wp:attachment":[{"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/media?parent=2097"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}