Neivesi with hazelnuts are unique soft Piedmontese amaretti biscuits in which PGI Piedmontese hazelnuts are used in place of sweet almonds.
They are named after Neive (Cuneo), where they are produced.
The aim of the master pastry chefs was to create a hazelnut variation on the classic soft almond amaretto using the exceptional local fruits.
The distinguishing feature of the biscuit is the way it balances the sweetness of the hazelnuts with the bitter flavour of the almonds.
The amaretto biscuit was born in the Middle Ages and spread and became a speciality in almost all the Italian regions during and after the Renaissance.
Neivesi alla nocciola are one of these specialties and their production is limited to the village of their birth.
AREA OF PRODUCTION
Neivesi alla nocciola are produced in Neive (Cuneo).
30% PGI Piedmontese hazelnuts, sugar, egg whites, 10% bitter almonds.
PGI Piedmontese hazelnuts of the ‘tonda gentile trilobata’ variety supplied by Fontana of Cravanzana (Cuneo), a member of the Piedomontese Hazelnut Protection Consortium.
The zero-kilometre eggs of the Azienda Agricola F.lli Palladino farm in Guarene d’Alba (Cuneo).
Supplied by the Chiarolla family in Terlizzi, near Bari, in Puglia.
Neivesi with hazelnuts are produced at the Curletti pastry shop in Neive (Cuneo).
Pastry chefs Michele and Marina Curletti inherited their inexhaustible passion for baking from their father Mario, who was already running a pastry shop in the village back in 1961.
Following their father’s teachings and still helped by their mother Ritanna, they are carrying on the family tradition with skill and great care in their choice of ingredients.
Albeit tied to classic Piedmontese baking and confectionery, thanks to their curiosity, imagination and frequent refresher courses, Michele and Marina have learned over the years to innovate and renew.
The PGI Piedmontese hazelnuts and bitter almonds are ground in a rolling machine to create a flour with just the right consistency.
The flour is transferred to a mixer and amalgamated with the sugar and egg white.
The resulting mixture is spooned into a pastry bag, piped into a baking tin full of icing sugar and shaped into biscuits.
The sugar-coated amaretti are arranged on baking trays and baked in the oven.
After being left to cool, the amaretti are wrapped individually in special paper designed to maintain their softness intact.
PERIOD OF PRODUCTION
Neivesi with PGI Piedmontese hazelnuts are produced continuously and may be bought and consumed all year round.
Neivesi with PGI Piedmontese hazelnuts, which are free from preservatives, have an average life of 45 days from their date of production (check the ‘best before’ date on the box).
They should be kept in a cool, dry place and eaten at room temperature to enjoy their unique flavour to the full.
Excellent as a gift, they should be eaten at the end of a meal or at any time of day as a delicious snack.