Alta Langa Hazelnuts are front and center in the Bits and Bites column of the Wall Street Journal!
Gabriella Gershenson advises that these Piemontese Hazelnuts will “make an impression wherever you put them, whether in cookies, in tarts or directly int your mouth.”
That’s because, as she explains, these hazelnuts are from the “mountainous Alta Langa region of Italy’s Piedmont… high altitude makes for cool nights and slow ripening, while the sea breeze from bordering Liguria lends a complex minerality.”
This special microclimate produces amazing hazelnuts and Gershenson agrees saying, these hazelnuts “posses a remarkable depth of flavor.”
Read the full article here.