Description
The Nocciola di Giffoni PGI refers to the hazelnut belonging to the species Corylus avellana L., deriving from the Tonda di Giffoni hazelnut variety, both dried, in its shell or shelled, and roasted, in its shell or shelled and peeled.
Production Area
The production area of Nocciola di Giffoni PGI is within a few municipalities in the Province of Salerno, in the Campania region.
Production Method
The permitted growing systems are generally those used in the production area, which can be traced back to so-called “multi-shrub”, “vase shrub” and “tree” systems, with a plantation density of no more than 600 plants per hectare. Other growing systems like hedge planting or the Y technique may also be used, as long as they respect the product’s natural characteristics. To achieve sufficient pollination, the presence of hazelnut varieties other than Tonda di Giffoni is permitted up to a maximum of 10%. As it is a fairly early-ripening cultivar, harvesting begins in the third week of August. The hazelnuts are then selected and divided according to size before being left to dry in well-ventilated, odourless and dry areas; the product must reach a moisture level that does not exceed 6%. Hazelnuts destined for industrial use are shelled and roasted at high temperatures in ventilated ovens.
Appearance and Flavour
Nocciola di Giffoni PGI has a woody shell of medium thickness and is brown with darker streaks; the seeds are subspherical in shape with an ivory colour. They are easy to shell and have an excellent consistency with an extremely aromatic smell.
History
Nocciola di Giffoni PGI boasts ancient origins. The Campania region is considered to be the place where the oldest cultivations of hazelnut trees took root. The old Italian name for hazelnut, avellano, derives from the ancient city of Abella, today known as Avella, in the Province of Avellino. Numerous Latin writers and poets attested to the presence of the hazelnut in Campania as early as the 3rd century BC, and the excavations at Herculaneum revealed a fresco depicting hazelnut trees. Several remains of burnt hazelnuts can also be found in the National Museum in Naples. It was first documented during the Middle Ages, but it was only during the Bourbon period, with the start of trading between Italy and other countries, that hazelnut production assumed an important economic role. Towards the end of the eighteenth century, Vincenzo De Caro, a Salerno historian, referring to his homeland, the Giffonese, wrote: "everybody knows that the hazelnut tree puts its roots down wonderfully in most of our state."
Gastronomy
Nocciola di Giffoni PGI should be kept in a cool, dry and ventilated place. It is delicious eaten in its natural form, but also as a snack covered in chocolate or served with honey or nougat. Nocciola di Giffoni PGI is extremely versatile, lending itself perfectly to pasta dishes and risottos, as well as meat-based dishes and many other typical sweet Salerno delicacies, such as cakes, ice-cream, creams, and hazelnut liqueurs. It is also widely used in the processing industry, especially the confectionary sector.
Marketing
The product is marketed as Nocciola di Giffoni PGI. It is sold in its shell, in bags made of jute and/ or other suitable materials: shelled, in fabric or paper bags, cardboard boxes or other suitable packaging. It is also available processed in the form of chopped Nocciole di Giffoni PGI and Nocciole di Giffoni PGI flour. It is also used as an ingredient in commercially available processed products such as pasta, cream, cakes, biscuits and desserts.
Distinctive Features
Nocciola di Giffoni PGI is a particularly suitable for industrial transformation, as it resists well to roasting and peeling, resulting in high-quality processed and semi-processed products.
