Chef magazine
Once upon a time, in the Langhe, the hazelnut oil, produced 'poor' that farmers obtained from the nuts with their homemade presses, and which was then used on the tables family, instead of olive oil, too expensive and too difficult to find.
Today this tradition lives on: it is precisely in the heart of the Langhe, in Cortemilia, corilicola Piedmont area considered best in the world for the cultivation of hazelnut, Pariani that decided to invest resources and energy.
Today this tradition lives on: it is precisely in the heart of the Langhe, in Cortemilia, corilicola Piedmont area considered best in the world for the cultivation of hazelnut, Pariani that decided to invest resources and energy.
all starts from the combination of the Piedmont Hazelnuts IGP and the innovative process used to turn it into oil: pressing is due to a mechanical technology designed and developed at the Faculty of Agriculture University of Turin for a research project of the European Community on the nut and its by-products. E 'in this context that Matthias Pariani develops his thesis, titled' The Stone '.
This is the starting point for the entrepreneurial project, taking shape in 2008. Laboratories Cortemilia Pariani produces oil of roasted hazelnuts and squeezing only the variety Tonda Gentile delle Langhe, Piemonte IGP: The only allowed for the production of hazelnut oil Pariani.
The result is a product of high quality, rich in essential fatty acids, obtained without any addition, with an unmistakable aroma and fragrance, which are provided by toasting the nuts before they are pressed.
Oil Piedmont hazelnuts Pariani is a product of 'new', which simultaneously recovers the authentic flavors of traditional food and wine from Piedmont.
It 's a cru: hazelnuts come exclusively from corileti Azienda Agricola Marco Gatti Cortemilia.
to its quality and taste may be, rightfully, be placed at the top of the pyramid of quality edible oils.
Thanks to the inimitable flavor, taste, fragrant and firm, but always very pleasant with intensely flavored foods, its use in the kitchen is versatile and refined on salads, meat and fish carpaccio, enhances the flavor of roasts, and boiled white meat. Not only that: it is the ideal machine for confectionery and chocolate: a 'good variation on the theme of pairing between cocoa and hazelnut. The
'Hazelnut Liquid' Pariani is present in many cuisines of the most famous restaurants in Italy (Enoteca Pinchiorri) United States (The French Laundry), Germany, Japan, Russia, Dubai (Bice), also in the prestigious showcase for the wine bar Marchesi de 'Frescobaldi at the airport of Rome Fiumicino. Many programs
tasting & testing at an international school of haute cuisine, associations of chefs, gourmet clubs.
line Pariani Hazelnut, as well as the sale of selected lots of Piedmont hazelnuts IGP oil free meal is complemented by toasted hazelnuts, a natural byproduct of pressing of nuts.
absolute novelty on the market, which were free of gluten and therefore suitable to then suffer from celiac disease, the disoiled Hazelnut flour is excellent Pariani also mixed with wheat flour / manitoba for making bread and pasta 'special' (maltagliati, noodles, etc. ...), in delicious pastries.
Speaking of new entry, just passed the edition of the event in Turin Chocolate 'was the ideal stage for the launch of Crema Pariani Buttery hazelnut oil. Created in collaboration with the chocolate chocolate Lorenzo Zuccarello Zuccarello Collegno (To), this replaces the spreadable fat components of the 'traditional' with hazelnut oil. The result is an exciting new gourmet delight the special creaminess' and a unique flavor.
Finally, Pariani last born in the house: the 'Oil and the Oil of Pine Nut Pistachio from Bronte St. Redness, two products derived from cold pressing of two extraordinary 'fruits' of the Mediterranean vegetation. These extracts, real elixir of style and are intended for food lovers as gourmands: in fact represent the ideal 'complete' recipe of haute cuisine, be it traditional or creative, but still manage to bring out the simplest dishes, giving aroma and taste great, able to surprise every day.
Pariani Hazelnut oil is distributed in Italy by Jolanda de Tilly, www.jolandadecolo.it and is sold in the delicatessens Enei best Italian restaurants. This is the starting point for the entrepreneurial project, taking shape in 2008. Laboratories Cortemilia Pariani produces oil of roasted hazelnuts and squeezing only the variety Tonda Gentile delle Langhe, Piemonte IGP: The only allowed for the production of hazelnut oil Pariani.
The result is a product of high quality, rich in essential fatty acids, obtained without any addition, with an unmistakable aroma and fragrance, which are provided by toasting the nuts before they are pressed.
Oil Piedmont hazelnuts Pariani is a product of 'new', which simultaneously recovers the authentic flavors of traditional food and wine from Piedmont.
It 's a cru: hazelnuts come exclusively from corileti Azienda Agricola Marco Gatti Cortemilia.
to its quality and taste may be, rightfully, be placed at the top of the pyramid of quality edible oils.
Thanks to the inimitable flavor, taste, fragrant and firm, but always very pleasant with intensely flavored foods, its use in the kitchen is versatile and refined on salads, meat and fish carpaccio, enhances the flavor of roasts, and boiled white meat. Not only that: it is the ideal machine for confectionery and chocolate: a 'good variation on the theme of pairing between cocoa and hazelnut. The
'Hazelnut Liquid' Pariani is present in many cuisines of the most famous restaurants in Italy (Enoteca Pinchiorri) United States (The French Laundry), Germany, Japan, Russia, Dubai (Bice), also in the prestigious showcase for the wine bar Marchesi de 'Frescobaldi at the airport of Rome Fiumicino. Many programs
tasting & testing at an international school of haute cuisine, associations of chefs, gourmet clubs.
line Pariani Hazelnut, as well as the sale of selected lots of Piedmont hazelnuts IGP oil free meal is complemented by toasted hazelnuts, a natural byproduct of pressing of nuts.
absolute novelty on the market, which were free of gluten and therefore suitable to then suffer from celiac disease, the
Speaking of new entry, just passed the edition of the event in Turin Chocolate 'was the ideal stage for the launch of Crema Pariani Buttery hazelnut oil. Created in collaboration with the chocolate chocolate Lorenzo Zuccarello Zuccarello Collegno (To), this replaces the spreadable fat components of the 'traditional' with hazelnut oil. The result is an exciting new gourmet delight the special creaminess' and a unique flavor.
Finally, Pariani last born in the house: the 'Oil and the Oil of Pine Nut Pistachio from Bronte St. Redness, two products derived from cold pressing of two extraordinary 'fruits' of the Mediterranean vegetation. These extracts, real elixir of style and are intended for food lovers as gourmands: in fact represent the ideal 'complete' recipe of haute cuisine, be it traditional or creative, but still manage to bring out the simplest dishes, giving aroma and taste great, able to surprise every day.
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