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Relanghe is a micro-lab for high-quality pastry-making, dedicated to the hazelnut. It was born from the local version of nougat: a sweet with Arabic roots that, in the South of Italy, was made with pistachios. In the Langhe we had hazelnuts, which were used as a substitute. Thirty years on, the Piedmont hazelnut is unanimously acclaimed as one of Italy’s great flavours, and nothing has changed for us: we continue to choose it for our nougat and for many other wonderful products, such as the hazelnut cake from the recipe of Enrico Crippa, the chef of Piazza Duomo.
