HAZELNUTS: THE NEW TASTE OF FALL

Slowing down the frenzy of everyday life and losing oneself in the sound of one’s own footsteps while in the midst of nature’s stillness, is certainly the best way to experience an all-italian autumn. It is the last period of time of the year in which the Belpaese, as this beautiful country is also known, is dressed with new and warm colors. Strolling through this blaze of color shades and contrasts, one cannot but be fascinated by the perfectly geometrical hazelnut crops that color the Peninsula’s length and breadth. They acts as a metaphor for that distinct and very natural cycle that marks the time of the Italian landscapes.

A world made of history, tradition, flavor, ancient wisdom and innovation is what stems from the many nuances of a ripe hazelnut. It is, in fact, one of the most ancient plants cultivated by man, and its origins are lost in the mists of time in the Mediterranean Basin. Italy, in particular, is an ideal environment for this plant thanks to its warm temperatures and especially fertile volcanic soils.

Greeks and Romans already made extensive use of hazelnuts because for their therapeutic, nutritional and energetic properties. The importance of the hazelnut has been such that at the end of the Seventeenth century special offices existed in Italy to assess their measurements and exercise control over their production. An unforgettable fruit. An experience for the taste buds which begins from the moment it shatters in the mouth and releases a crunchy texture, an intensity of flavor and a delicate fragrance, and all the way to when it is served as a special ingredient to traditional Italian dishes, oftentimes during the Christmas season. First among these is the “torta di nocciole”, or hazelnut cake, one of the most delicious desserts of peasant origins. It was originally prepared for Christmas as the peasants made use of the hazelnuts left over from the autumn harvest. But there is also the traditional Cantucci, also known with the term “biscotti”, used as a singular, which are hard hazelnut biscuits that, tradition has it, may be dipped in Vin Santo or a homemade liqueur at the end of a meal with a convivial atmosphere. From savory preparations to season an excellent plate of pasta and all the way to creative variations of ice cream, the hazelnut possesses an extremely versatile “character” which enables it to be a primary ingredient just as much as an incredible and surprising nuance for many dishes. Behind this gastronomic success there is the continuous and patient work of many farmers who grow the plant while fully respecting its long life cycle. The hazel tree begins to bear fruit only from the fifth year of life, has a harvest season which peaks in autumn, and may live for more than 50 years. Ripe hazelnuts fall naturally from their branches and are picked off the ground immediately so as not to allow the fruit, in contact with the ground, to absorb moisture that could compromise those organoleptic qualities that make it a tasty and healthy food. Suffice

to say that, from a nutritional point of view, thirty grams of hazelnuts are sufficient to reduce the risk of cardiovascular disease.

It is that same healthiness and tastiness that has been associated with three generations of a family that, in the heart of the Dolomites, has been handing down a tradition of perfect balance between taste and delicacy. A tradition that finds its roots in Alfons Loacker and how, for the very first time, he placed his delicious wafers on display in his small pastry shop window of Bolzano in 1925. Thanks to the winning combination of natural and top quality ingredients, Loacker wafers sum up an irresistible heritage of sweetness, preserved at the heart of a flourishing and unspoiled territory, which has wholeheartedly conquered more than one hundred countries throughout the world. The recipe for this incredible success could not but focus and enhance such an exceptional raw material as the Italian hazelnut, capable, at any time of the day and in any form, of teasing the palate with its tasty versatility. An enveloping break nibbling Loacker Hazelnut Quadratini at home or in the office, perhaps to dip into a hot coffee for an energy boost. A Loacker 45g Hazelnut package to bring along on an adventure trip with friends or in the backpack for a healthy snack at school. Or perhaps the Loacker Mini Hazelnut that can be always brought along for a delicious snack at any time of the day: Loacker’ concept of goodness is extremely elevated and must encompass every possible level of interpretation. This is why the Loacker delicacies are suitable for satisfying even the most demanding of palates and creating delicious combinations, thus remaining firmly anchored to a narration of Italian colors, flavors and centuries-old traditions.

Loacker only selects 100% Italian hazelnuts for its products

IT’S HARVEST TIME

Italy is a country rich in biodiversity, rural knowledge and traditions: an immeasurable heritage which passes through the hands and wisdom of farmers whose days are marked by the cycles of nature and the harvest, and who bring the fruit of that patient and passionate work to the dining table.

By focusing on crops that are 100% Italian, Loacker has the opportunity to draw upon this precious knowledge thus supporting and preserving it. The “Hazelnuts in Tuscany” Project of 2011 stemmed from this desire with the setting-up of a production chain in the Grosseto Maremma near Fonteblanda, which has become operational in 2013. The Loacker family planted 23,500 plants, and has had a first harvest in 2020. Veneto, Friuli Venezia Giulia, Tuscany and Lazio: this is the prevailing geography of Loacker’s Italian hazel groves, which comprises 130,000 plants over 360 hectares. It is carried out in combination with 80 partnerships of local growers who

Loacker’ concept of goodness is extremely elevated and must encompass every possible level of interpretation. This is why the Loacker delicacies are suitable for satisfying even the most demanding of palates and creating delicious combinations

have thus been able to expand the Italian hazelnut production line while maintaining high quality, full traceability and sustainability requirements. The most successful aspect of this virtuous journey by the company revolves around having actually reached a sustainable economy: the environmental impact of hazelnuts is extremely low, with the added benefit that hazel trees remove carbon dioxide from the air, and, as reported in The Guardian in January 2020, they help to reduce greenhouse gas emissions. In addition to this, particularly advanced fertilization methods guarantee an even more sustainable process for Loacker. In fact, Loacker has recently obtained an Ecomethod certificate which attests to the company’s commitment to protecting the sustainability of its projects: the company has in fact managed to reduce CO2 emissions by 91.34% as compared to traditional fertilization. A small, round and crunchy fruit becomes a source of inspiration for Loacker to continue its quality mission of putting good deeds into practice for the company as well as for the global community: tastiness has a hazelnut flavor and Loacker’s future is very tasty.