It seems as if some people always take the wrong side of anything whereas others, like here in Langhe Monferrato Roero, prefer to take sides with the cake. At the basis of this choice there is obviously a long tradition and above all there are excellent raw materials that can be delightfully used in an incredible variety of ways. Such is the case with the Round and Gentle Langhe hazelnut PGI, the trilobate all-flavoured hazelnut that you will repeatedly come across in your travels around these hills. You will find it roasted, blended with cocoa in spreadable cream, crushed in nougat and, above all, as the basis of irresistible cakes. Its origins are rural, but today it is also served in the best gourmet restaurants. There is no official recipe, everyone, from hill to hill, prepares it as they learned it from their grandmother or mother. What is certain is that in each case, apart from the usual ingredients, the hazelnuts must be in a very high percentage, a feature that makes this cake fragrant and particularly delicious. In some villages, this delicacy is prepared without the use of flour: just hazelnuts, plenty of hazelnuts, eggs and sugar, making it perfect even for those who are gluten or lactose intolerant. A real delicacy, for energetic breakfasts or snacks or for a mouth-watering end to a meal.
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