Enrico Crippa

Relanghe is a quality micro pastry shop dedicated to hazelnuts. It was born from the local interpretation of the nougat recipe: a sweet of Arab origin, which in Southern Italy was made with pistachios – but in Langhe we had hazelnuts, which then served as a substitute. Thirty years later, the “ Tonda Gentile del Piemonte ” is unanimously acclaimed among the best flavors of Italy, and for us nothing has changed: we continue to choose it for our nougat and many other splendid ones preparations, such as the hazelnut cake from a recipe by Enrico Crippa, chef of Piazza Duomo *** .

  • Cocoa hazelnut cream - Enrico Crippa

    Cocoa hazelnut cream – Enrico Crippa

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