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Piemontese Hazelnut Cake – 300g

$155

A wonderful cake made without flour, based on the famous Piedmont hazelnuts. To enjoy with a sabajon or a light cream, and a glass of Muscat and Sancerre.

Made in Italy for Pasta Piemonte in Menton

Price is per cake of 300g

Out of stock

Description

Gluten Free (not suitable for celiac as prepared in an environment with gluten)

Ingredients : Piedmond hazelnuts, sugar, eggs, butter, levure chimique (diphosfate de sodium, carbonate acide de sodium) nabilla, grinded hazelnuts for the toping.
453 cal/100 gr
Désignation légale : Gateux aux noisettes piemontaises

Allergene : traces sesame, soy, gluten

Tradition and savoir faire associated with the quality of terroir products are core values of Pasta Piemonte, an artisanal fresh pasta maker, settled in the heart of Menton in south of France since 2013.
They have been awarded by the prestigious College Culinaire de France “Producteur artisan de qualité”, a high recognition for their extraordinary work.

Born in Turin, Italy and fall in love with France, Luisa, the founder, has realized her childhood dream: work in gastronomy. Her son, Ricardo, has become the Pasta master of the family company.

*Exclusive creations
They base their work on terroir products. They have so crated the famous Ravioli pasta with Menton lemon (IGP), they are very proud of. Luisa is even part of the board of the institute which manage the IGP of the lemon in menton.

*Local production
They work with local producers, in order to favor the local economy.

*Transmission
They regularly organise and participate to workshop in order to share their knowledge. They came in 2019 to Xiamen to give masterclasses to Chinese chefs.

*Environment protection
They have been awarded ? Trophy d’Or ? for the Label Eco-challenge launched by the Chamber of Metiers et de l?Artisanat for their constant work to improve their sustainable development.

*Eat well
Pasta Piemonte shares the values of the international slow food? movement launched in Turin at the beginning of the 80′ the food has to be good, healthy and respectful of the diversity.

 

 

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