The hazelnut of Giffoni IGT, known as "Nocciola di Giffoni" belongs to one of the most precious Italian varieties: Tonda di Giffoni.
This extremely flavoury hazelnut is characterized indeed, by a perfectly roundish seed (the nut once shelled), with white and firm pulp, aromatic taste, thin and easily removable perisperm (the nutritive tissue outside the sac containing the embryo). It is particularly suitable for toasting, peeling and calibration, also thanks to the homogeneous medium size of the fruit. Because of all these specific peculiarities Nocciola di Giffoni fits the industrial transformation, and is much appreciated for the production of pasta and chopped hazelnut, as well as primary product to make sweet specialities for the large-scale retail trade. The locals in the area of production use it as important ingredient to make a huge range of deliciousness, like: desserts, cakes, ice-creams, creams, as well as unusual main courses and even hazelnut liqueurs.
Thanks to the particular shape and the intrinsic quality, the hazelnut of Giffoni is perfectly fit for the direct consumption, both in shell and stoned. This lovely characteristic has renewed a strong interest into this product, even abroad.
The collection starts in the third ten days of August; after that the fruits get dried and brought at a dampness of 5-7%; then they get stored into cool and dry places, free of smells and humidity.
The highly nutritive value of "Nocciola di Giffoni" makes it precious in terms of prevention from dangerous diseases, like arteriosclerosis and cardiovascular troubles. Thanks to the high concentration of mono-unsaturated fat elements, such as the oleic acid, this little fruit is able to strongly limit the presence of cholesterol into your bloodstream. It is very rich in vitamins E, B and C, as well as minerals like iron, copper, zinc, phosphor, sodium, magnesium and selenium, which are extremely important for a good functioning of the cell system.
A bit of history....
The cultivation of hazelnuts into the Campania region is very old. A number of witnesses come from the Latin literature, starting from the III century BC, and some archaeological findings, like carbonized findings of hazelnuts, exhibited into the National Museum of Naples. The ancient tradition of the hazelnut of Giffoni started in the province of Salerno during the Middle Ages, but its real distinctive value has been renowned only during the Borbonic era, thanks to the national and international trading. The particularly fertile ground of volcanic origins, along with the lucky mix of environmental, natural and human factors makes it so special!
Area of production
Irno Valley and Picentini Mountains, including 12 towns: Acerno, Baronissi, Calvanico, Castiglione del Genovesi, Fisciano, Giffoni Sei Casali, Giffoni Valle Piana, Montecorvino Pugliano, Montecorvino Rovella, Olevano sul Tusciano, San Cipriano Picentino, San Mango Piemonte.
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Its unique and special characteristics, very much appreciated even abroad, gives the name to "Fico Bianco del Cilento": once dried, the sweet peel gets light yellow coloured rather than chestnut brown if oven-cooked.
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