the nutritional benefits that come from eating the delicious hazelnut kernels the healthy benefits and advantages that come from eating the delicious hazelnut kernel.
Hazelnut kernel meal
whether it is this fruit that gave its name to the thousand-year-old municipality of Lower Irpinia, or, conversely, an area that abounds with Corylus Avellana products since ancient times to choose a scientific name, what remains undeniable is that there is a deep connection.
Which is a combination of avol and hazelnut.
In fact, in this intersection lies the nature of the product and the identity of the archaeological city, in the center of which many families have a piece of land.
Generation after generation, we all go to the villages at the end of the summer to harvest: days of sacrifice, work, and exchange.
Hazelnut Avella: Mortarella and San Giovanni, the main varieties of the Bayan region.
Extensive walnut groves spread between the hills of Avellán and the area or between the villages of the Clanio Valley, which also produce precious fruits: Baiano, Sperone, Cadrelle, Sirignano and Mugnano del Cardinale, and then Monteforte Irpino.
Intensively cultivated lands that have such climatic conditions and geographical features that create specific biodiversity.
In fact, the varieties of hazelnuts grown here are different.
Common varieties are Mortarella and San Giovanni.
The Mortarella hazelnut, which takes its name from the Latin word Mortarella, "mortar", a vessel used to grind ingredients with hosta, is characterized by a light brown, slightly veined skin containing a medium-sized fruit.
Hazelnut kernel shell
An important recognition that not only establishes a connection with the territory, but rather it is very important to promote and promote typical local products.
Because it's not just about harvesting and selling: from cultivation to processing, there are several Avellan farms dedicated to producing high quality semi-finished products following a short supply chain model.
Processing and conversion processes produce delicious semi-finished products such as cereals, pasta and hazelnut flour, which are mainly used by confectionery companies, pastry shops and ice cream shops.
Composed of 45% hazelnuts, dense cocoa toppings are well-deserved successes due to their healthy and authentic taste.
Hazelnut kernel specification
We usually refer to this bead in the singular, as if it were only one type.
In fact, and fortunately, everything is very multifaceted.
Hazelnuts: certificates and figures Italy, the only European country, has three certificates: Piedmont IGP Hazelnut, Gifforni IGP Hazelnut and Romana Dop.
They are the tip of a wider and more varied panorama.
Mortarella, the most common variety in Campania, especially in the province of Avellino, but also in Campania San Giovanni and Camponica, explains Irma Brizzi.
In Sicily we have Mansa.
There is also De. Co., the name of the municipality of Avella Hazelnut, also in the Avellian region.
Slow Food communities were also born to fortify Toshia, Nebrodi and Chiavari hazelnuts, blended from the Tigolio Valleys, America (especially Oregon), Georgia, Chile, Iran, France and Spain.
Use in cooking and baking Go straight to the candy store, chocolate shop, ice cream shop.
Hazelnut kernel shell separator
The nutritional value From a nutritional point of view, hazelnuts are an ally of health, especially if they are not roasted and peeled.
Contains 40% fat, but good fats: oleic (monounsaturated) and linoleic (polyunsaturated) acids, which reduce bad cholesterol and increase good cholesterol.
It is rich in vitamin E, a powerful antioxidant that helps prevent certain types of cancer and fights free radicals: therefore, it is an anti-aging product.
