Hazelnuts grow in abundance throughout Italy, in Liguria, Piedmont, Sicily and the Apennines. Although they are usually associated with cakes and biscotti, nougat and the well-known chocolate Gianduia, they are also used in regional recipes for sauces to accompany meat, pasta and fish.
We always roast shelled hazelnuts to intensify their flavour. The method varies depending on the recipe.