The mouthwatering nocciolini of Patisserie Bonfante

The region of Piedmont is renowned for its hazelnuts. No surprise, then, that for centuries the people of Piedmont have been using hazelnuts to make some of the finest confections. Nocciolini are one such product. Their name is derived from the Italian word for hazelnut: nocciola. They are first made in the early 1800s, when a local pâtissier from the town of Chivasso mixes and then bakes hazelnuts, sugar and egg white. The nocciolini from Chivasso are born and they are an instant hit among the locals. When Luigi Bonfante takes over the patisserie in 1922 he plans to introduce the nocciolini to a wider audience. He comes up with the pink wrapped packaging that is still used today. Bonfante’s bright bags of nocciolini are nowadays an icon throughout northern Italy.

Classic bags of hazelnut nocciolini