Torta di nocciole – hazelnut cake

Torta di nocciole is an iconic cake from the Langhe region in southern Piedmont. This area is indeed particularly known for its excellent hazelnuts, the most prized variety of which is the Tonda Gentile delle Langhe, which holds IGP status and is prized for its subtle flavour and perfect texture.

Though it looks rather impressive, this is in fact a fairly simple cake, consisting of just hazelnuts, sugar, eggs and butter. Some versions throw a spoonful of cacao into the mix; others use flour to make it more stable. Both additions are rather unorthodox, though, and add very little to what is ultimately a perfectly delicious cake.

Locals serve it at the end of a meal with a dollop of boozy zabaglione and a glass of Moscato – a pairing I highly recommend.