Restaurant Da Filippo
Via Cesarano 5
Sorrento.
Website
 
TRADITIONAL RECIPES TYPICAL PRODUCTS LIST OF RESTAURANTS
* min 4 char

Nocciola di Giffoni (Giffoni hazelnut)


Hazelnuts have always been present in Campania; so much so that this region is said to be have the oldest history of hazelnut cultivation in Italy. The old name for the hazelnut tree, "avellano", derives from the ancient city of Abella (present-day Avella), in the province of Avellino. From the third century BC onwards, numerous Latin writers and poets, from Cato to Virgil and Pliny, attest to its presence in Campania and in the excavations in Herculaneum there is a brightly coloured fresco portraying hazelnuts. We have to wait until the Middle Ages, however, to find definite information about specialised hazelnut growing in Campania.

Giffoni hazelnut - Typical products - Sorrento Italy


Until the middle of the last century, hazelnuts were exported from the port of Naples to France and Holland and were so important in the Kingdom of Naples that, at the end of the seventeenth century, there were special offices to measure the nuts. In the Irno and Picentini valleys in the province of Salerno, the Tonda di Giffoni (Giffoni Round), one of the best Italian varieties, originates and grows. Thanks to its excellent quality, it achieved the well-deserved IGP recognition in 1997. Already towards the end of the eighteenth century Vincenzo De Caro, a historian from Salerno, wrote about his homeland, the Giffoni area: "it is known to all that the hazelnut tree flourishes wonderfully in most areas of our property". A happy encounter that gave rise to a hazelnut with extraordinary morphological and organoleptic characteristics. This hazelnut has all the best qualities of a product for industrial processing, especially its shape and the ease with which it can be peeled. The Tonda di Giffoni is round, with a minimum calibre of 18 millimetres; the shell is medium thick and light brown with dark streaks. The shelled seed is round with white, firm and aromatic flesh, an internal skin that is easy to remove and a flavour that consumers particularly like. It resists well to roasting and ensures excellent quality products (pasta, chopped nuts and whole hazelnuts) mainly used for high quality confectionery, which is why it is in such high demand by this industry. The Giffoni hazelnut is still widely cultivated today, especially in its area of origin, the Irno Valley and the Monti Picentini, where there are the 12 communes of the IGP label. It is cultivated on a surface area of 3,000 hectares that produce an average of 70,000 quintals of hazelnuts per year (about 10% of national production) that ripen in the last 20 days of August, with a marketable production of about 7 million Euros. The profitability of this hazelnut makes it an ideal crop for exploiting modest hillside resources. Only 10% of the production of the Giffoni hazelnut is absorbed by direct consumption. All the rest is swallowed up by the confectionery industry and used in the preparation of a vast range of products where the hazel-nut is important not only for its aroma and flavour but also for its energy value. As well as being, together with chocolate, a fundamental ingredient for nougat, gianduiotti (hazelnut chocolates) and nut brittle, our hazelnuts are used whole, ground or in paste form, for fillings, biscuits, cakes and pastries.


 

 
Spaghetti Tomato Sauce
Frizzle garlic with oil and add chopped tomatoes, a pinch of salt...
more
Puttanesca Pasta
Frizzle garlic and ret hot pepper in oil, add anchovies (unsalted and filleted) melt at low heat...
more
Linguine Fellone Crab
Mash crab's carapace and claws, rinse if necessary. Frizzle...
more
Larded Mezzanelli
Chopped bacon fat with garlic. Soften onions with the melted lard at low heat...
more
Octopus Salad
Clean octopus, being sure to remove the keratinous pit, boil and cool. Chop...
more
Potato Dumplings
Bring potatoes to a boil, and when cooked, peel and sift. Let...
 more
Peppered Mussels
Clean mussels; put them into a pot with pepper and two stirring...
more
Pasta Ragu' Sauce
Boil pasta in abundant salty water, drain and pour pasta in...
more
Neapolitan Lasagna
Boil pasta, drain and season it with some cheese, salt and pepper...
more
Genovese Pasta
Tie beef; cut onion into thin slices, chop carrots and celery. Put everything...
more
Restaurant
Antico Francischiello

Via Partenope 27
Massalubrense.
more
Website
Restaurant
O' Canonico

Piazza Tasso 7
Sorrento.
more
Website
Restaurant
Il Buco

II Rampa Marina Piccola 5 Sorrento.
more
Website
 
 
 
Taste of Sorrento
idea by Sorrentoinfo
Contacts & info: marketing@sorrentoinfo.com
 
Copyright 2005 Taste of Sorrento by Sorrentoinfo.