Sources and image credits — Torta di nocciole: a cake that smells of roasted hazelnut
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Image credits 1
Our own AI-generated image.
Image credits 2
Our own AI-generated image.
Home › All stories › Torta di nocciole: a cake that smells of roasted hazelnut
The torta di nocciole is on the Italian list of traditional regional food products (PAT) of Piedmont. The nut itself also comes from Piedmont: the Nocciola Piemonte, a hazelnut with a protected geographical indication (IGP), is the Tonda Gentile Trilobata variety, which grows mainly in the hills of the Langhe, Roero and Monferrato. This is our own home version; ordinary hazelnuts work too.
Image credits
Our own AI-generated illustration accompanying the recipe.
A round, dense golden-brown hazelnut cake with roughly chopped roasted hazelnuts on top, one slice cut out.
Roasted hazelnuts in a tea towel, their brown skins coming loose, next to a bowl of finely ground hazelnut meal.