Hazelnut oil is very popular in French cuisine and it is one of the most precious and valuable oils especially for chefs, who keep finding new and exciting combinations for its use.

Hazelnut oil is recommended for use in cooking because of its fine taste and aroma, as well as its high monounsaturated fatty acid content, which makes it suitable for both fresh and cooked dishes.

The presence of oleic acid makes it highly digestible and rich in essential fatty acids. It can be combined with mild vinegar or lemon juice for vegetable and fish dressings, and used in the preparation of sauces and main dishes.

Its delicate taste makes it valuable also in the bakery for the production of cookies, pastries and candies.

Its unique taste and pleasant aroma can accompany any salad and enhance the flavour of other cold dishes or compliment the flavour of cheeses. It can add the delicate hazelnut taste to mayonnaise and marinated foods, and impart an extraordinary flavour to cooked dishes. The delicate flavour of this oil can satisfy even the most demanding palate

The unique, distinctive characteristics of this produce make it indispensable for making “new gastronomic discoveries” in our daily cuisine. We can experiment with endless combinations, adding to traditional recipes or creating new ones, following our fantasy and curiosity to find “explosions” of intense, new flavour in the context of a natural diet.

Some chefs are enjoying the preparation of new dishes and combinations of this special Oil. Here are some of their suggestions:

Restaurant and Wine Cellar

Chef B.Palermino - Montemagno (AT )

• Tortelli with ricotta cheese and zucchini with sauce of Castelmagno cheese and Hazelnuts
• Chicken Aspic with Hazelnut Oil

• Hazelnut Torte
• “Zabaglione” with Hazelnut cookies
• "Brutti e Buoni"
• "Baci di Dama"
• Ice cream with Hazelnuts
• “Semifreddo” with Hazelnuts
• Hazelnut Torte with chocolate

• Hazelnut Bread