Hazelnut cake – Enrico crippa



Out of stock


Ingredients: 32% Piedmont hazelnut I.G.P., pasteurized eggs, cane sugar, anhydrous cow butter, potato starch, cocoa powder, preservative: sorbic acid.
It may contain traces of other nuts. Without flour.

Piazza Duomo***

The line signed by the three-starred Chef Enrico Crippa who, together with the Relanghe staff, pays homage to the Piedmont Hazelnut I.G.P.

“I started to know and use Piedmontese hazelnuts as soon as I arrived in the Langhe because through Relanghe I was able to observe the working method and total control over the supply chain.”

Hence, in 2014, La Torta di Alba di Nocciole was born, selecting only the highest quality ingredients. Chef Enrico Crippa has added his innate ingenuity to develop a recipe that embraces local tradition. The result is a soft and tasty cake, totally devoid of flour, a sweet reminder of a land of tradition, from starred cuisine to your tables.