The sector of hazelnuts in Italy It’s a story where tradition meets science cutting-edge. In addition to its rich cultural heritage and unique regional terroirs – from the hills of Piedmont to the volcanic slopes of Sicily – this industry is distinguished by its health benefits supported by scientific evidence and by the commitment to sustainability.
The article summarizes the historical context, , agronomic practices and solid scientific data on the nutritional qualities of Italian hazelnuts, particularly those from organic and PGI/PDO certified farms.
This comprehensive, research-based perspective goes beyond traditional business narratives, offering definitive guidance for discerning buyers and consumers in markets good gourmet food, confectionery and food-oriented health.
Hazelnuts: Production Data and Italy’s Position
Le hazelnuts (Corylus avellana L.) are among the nuts most prized in the world for their rich flavor, versatile uses and nutritional benefits. TheItaly is a world’s leading manufacturer, consistently ranking second after Turkey. In 2023, Italian production reached approximately 102.740 tonnes, compared to 650.000 tonnes in Turkey (FAO, 2023).
For the 2025/26 season, forecasts indicate an increase to around 120.000 tonnes of Italian hazelnuts in shell, compared to 87.000 tonnes in 2024/25, while Turkish production is expected to decrease (Mundus Agri, 2025).
Italy contributes approximately to the 10-15% of global production, however it is distinguished by premium quality, regional terroirs e certified cultivars, making Italian hazelnuts highly sought after for export by food professionals and gourmet consumers (Hazelnut Hub, 2023).
History (and legends)
The botanical name Hazelnut corylus It derives from Avella, a city in Campania historically known for the cultivation of hazelnuts. Archaeological evidence confirms the presence of hazelnuts in Roman times, with charred remains discovered at Pompei ed Herculaneum (Allegrini et al., 2022). Ancient Latin literature also refers to it.
Folklore often associates hazelnuts with fertility, wisdom, and protection; hazelnut branches were used for divination and offered as wedding gifts (Allegrini et al., 2022). From the XNUMXth century onwards, cultivation expanded significantly in response to demand from the confectionery industry, especially for the production of gianduja chocolate.
Botanical characterization and seasonality
The common hazel is a deciduous shrub or small tree, typically 2–4 meters tall when cultivated, although it can reach 7–8 meters in the wild. It is monoecious but functionally self-incompatible, requiring cross-pollination (EUFORGEN, n.d.).
The leaves are simple and serrated, while the fruit is partially enclosed in a husk. Flowering occurs between late winter and early spring, with harvest usually between August and October, depending on the region and variety. Alternating bearing is a common phenomenon, influenced by environmental stress.
Production sites, agronomic practices and sustainable production
TerroirThe main Italian hazelnut-growing regions are Piedmont (especially Langhe, Cuneo, Asti), Lazio (Viterbo/Tuscia), Campania (Avellino, Giffoni, Salerno), and Sicily (Nebrodi Mountains, slopes of Etna) (Fiore et al., 2022). These areas combine favorable climate, soil, and altitude, factors that influence the quality of the fruit.
CultivarThe main Italian varieties include Tonda Gentile delle Langhe, Tonda di Giffoni, Tonda Romana, Mortarella, Camponica and San Giovanni.
AgronomyInnovations include grafting to improve drought resistance, precision irrigation, and sustainable soil management (Tombesi, 2005; Portarena et al., 2023).
Sustainability. The organic hazelnut production Italian represents a superior approach to the environmental management and biodiversity conservation, offering multiple ecological benefits compared to conventional farming systems. Studies in Lazio confirm that organic hazelnut cultivation not only produces a higher phenolic content and antioxidant activity than conventional cultivation, but also supports improved soil health, reduced chemical inputs e greater ecosystem resilience (Frangipane et al., 2025).
Geographical Indications (GI)
Italy has several hazelnuts protected under EU schemes, reflecting theexceptional hazelnut biodiversity of the country and centuries-old cultivation traditions that have preserved numerous indigenous cultivars adapted to specific regional terroirs:
Giffoni PGI Hazelnut (Tonda by Giffoni), produced in the hills of the province of Salerno in Campania, is appreciated for its exceptional sweetness, superior roasting qualities and excellent peeling ability. This cultivar, grown at altitudes between 200-800 meters, benefits from the Mediterranean climate and volcanic soils, producing fruits with distinctive organoleptic properties e extended shelf life due to their natural oily composition;
Piedmont Hazelnut PGI (Round Gentle Trilobate), grown in the provinces of Cuneo, Asti and Alessandria, is celebrated for its perfectly round shape, intense aroma and exceptional resistance to roasting. Known as the ‘Queen of Hazelnuts’, this variety thrives in the hills of the Langhe and Roero, where specific microclimatic conditions and calcareous-clayey soils contribute to its superior aromatic profile e minimum moisture content, making it highly appreciated by the international confectionery industries.
Roman Hazelnut PGI (Tonda Gentile Romana), produced mainly in the province of Viterbo in Lazio, represents a millenary cultivation tradition with documented evidence dating back to Roman times. Grown on volcanic soils derived from ancient eruptions, this variety shows remarkable adaptability e distinctive mineral notes which reflect the unique geological heritage of the region.
These certifications safeguard authenticity, production methods and traceability, while preserving the rich genetic heritage of Italian hazelnut varieties. In addition to the cultivars protected by PGI, Italy maintains an extensive germplasm collection including traditional varieties such as Mortarella, Camponica, San Giovanni and Barcelona, representing invaluable genetic resources that contribute to the conservation of agricultural biodiversity e climate resilience.
This diversity positions theItaly including global custodian of the hazelnut genetic heritage, ensuring the preservation of unique varieties that have evolved through centuries of natural selection and traditional breeding practices in the various Italian growing regions.
Nutritional and health properties
According to the Italian dietary references (LARN, 2014), nuts such as hazelnuts provide energy, proteins, healthy fats, fiber e micronutrientsPer 100 g, hazelnuts typically contain 600-650 kcal, 55-65 g of fat (mostly monounsaturated), 13-16 g of protein, and 8-10 g of fiber.
Hazelnuts are nutritionally rich, providing monounsaturated fatty acids (MUFAs) – the second highest among nuts – together with Vitamin E (α-tocopherol), B vitamins, folate, minerals such as magnesium, phosphorus, copper and manganese, phytosterols, L-arginine, polyphenols and dietary fiber (Gualtieri et al., 2022; Zhao et al., 2023).
Le organic hazelnuts of Lazio have demonstrated to exhibit higher phenolic content and antioxidant capacity compared to conventional ones (Frangipane et al., 2025).
Cardiovascular Health Benefits
Regular consumption of hazelnuts has been associated with improved cardiovascular health through multiple mechanisms. A systematic review of 22 intervention studies found that hazelnut consumption significantly improves cardiometabolic risk factors, including reductions of the cholesterol total, LDL-cholesterol and improvements in levels of HDL-cholesterol (Brown et al., 2022). Meta-analyses have shown that hazelnut-enriched diets can reduce LDL cholesterol by approximately 0,15 mmol/L compared to control diets (Perna et al., 2016).
Clinical studies have shown that hazelnut consumption significantly improves endothelial function, measured by flow-mediated dilation (FMD), with improvements of up to 56,6% observed in hypercholesterolemic subjects following a hazelnut-enriched diet (Mercanligil et al., 2013). Furthermore, hazelnut consumption has been shown to reduce levels of oxidized LDL and inflammatory markers such as high-sensitivity C-reactive protein (hs-CRP) and soluble vascular cell adhesion molecule-1 (sVCAM-1) (Mercanligil et al., 2007).
Antioxidant and anti-inflammatory effects
Hazelnuts show powerful antioxidant properties mainly attributed to their rich content of phenolic compounds and concentration of vitamin E. Recent research has identified over 15 distinct polyphenolic compounds in hazelnut kernels, including phenolic acids, catechins, and ellagic acid derivatives (Pycia et al., 2019). The antioxidant capacity of hazelnuts has been measured up to 66,93 mmol TE/100 g dry matter, with total polyphenolic content reaching 1704,9 mg/100 g dry matter in certain varieties (Pycia et al., 2019).
A clinical study involving 24 healthy volunteers who consumed 40 g of hazelnuts daily for six weeks demonstrated a significant upregulation of key antioxidant enzyme genes, including superoxide dismutase 1 (SOD1) and catalase (CAT), which play crucial roles in cellular antioxidant defense mechanisms (Di Renzo et al., 2019). This modulation of gene expression contributes to increased resistance to oxidative stress without causing weight gain despite the high caloric content of hazelnuts.
Neuroprotective effects
Emerging evidence suggests that hazelnut consumption may support brain health and cognitive functionA comprehensive review examining the relationship between hazelnut consumption and neurodegenerative diseases concluded that regular hazelnut intake may reduce the risk of neurodegenerative conditions through multiple pathways, including antioxidant protection, anti-inflammatory effects, and support for neuronal membrane integrity (Talebi et al., 2024). The neuroprotective effects are attributed to hazelnuts’ rich content of vitamin E, phenolic compounds, and healthy fatty acids, which support brain function and may help prevent age-related cognitive decline.
Weight Management and Metabolic Health
Despite their high caloric density (approximately 628 kcal/100 g), regular consumption of hazelnuts does not contribute to weight gain when incorporated into a balanced diet. A 12-week randomized controlled clinical trial involving 107 overweight and obese individuals found that consuming 30–60 g of hazelnuts daily significantly improved diet quality without negatively impacting body composition or causing weight gain (Tey et al., 2013). This apparent paradox is explained by improved satiety, enhanced energy compensation mechanisms, and upregulation of genes involved in antioxidant and metabolic processes.
DNA Protection and Cellular Health
Clinical research has shown that hazelnut consumption provides cellular protection against oxidative damage. An 8-week randomized controlled clinical trial in children and adolescents with hyperlipidemia found that hazelnut consumption (15–30 g/day based on body weight) resulted in an 18,9–23,1% reduction in endogenous DNA damage and a 16,0% decrease in oxidatively induced DNA strand breaks (Guaraldi et al., 2018). These protective effects highlight the potential role of hazelnuts in maintaining cellular integrity and reducing health risks related to oxidative stress.
Anti-inflammatory properties
– anti-inflammatory effects The anti-inflammatory effects of hazelnuts have been documented through multiple biomarkers and mechanisms. Studies have shown that regular hazelnut consumption can modulate inflammatory gene expression, reduce circulating inflammatory markers, and improve the overall inflammatory profile in both healthy individuals and those with metabolic disorders (Brown et al., 2022; Di Renzo et al., 2019). These anti-inflammatory properties contribute to the overall cardiovascular protective effects and may play a role in reducing the risk of chronic inflammatory diseases.
Regular consumption of hazelnuts, especially the variety biological and PGI certified, is associated with improved lipid profiles, enhanced antioxidant status, better endothelial function and protection of the cardiovascular health, making them valuable components of health-promoting dietary patterns such as the Mediterranean diet (Glenn & Aune, 2023).
uses
Hazelnuts are eaten raw, toasted, or as an ingredient in baked goods, confectionery, and chocolate products. They are central to Italian specialties such as gianduja, terrines and pralines (Allegrini et al., 2022). Hazelnut paste and flour are widely used in pastries and spreadable creams, while hazelnut oil is appreciated for its gourmet applications (Sciubba et al., 2014). In some regions, the fresh hazelnuts they are consumed directly after harvesting (Allegrini et al., 2022).
Healthy snacks and dietary supplements
Il moderate consumption of hazelnuts (15-30g daily, equivalent to about 1 ounce) represents an excellent alternative to ultra-processed snacks (UPF), offering nutritional density and superior health benefits. Unlike commercially processed snacks that are typically high in refined sugars, trans fats, and chemical additives, whole hazelnuts provide essential nutrients, including healthy monounsaturated fats, plant-based protein, dietary fiber, vitamin E, and minerals, without added preservatives or artificial ingredients.
Culinary applications and salad enhancement
Hazelnuts add exceptional nutritional value and distinctive flavor profiles to salads and dressingsChopped or sliced hazelnuts add textural contrast and rich flavor to mixed greens, especially when paired with seasonal ingredients like pears, apples, goat cheese, or roasted vegetables. Their natural oils complement both light vinaigrettes and creamier dressings.
Hazelnut oilPressed from high-quality Italian varieties, hazelnut oil serves as a premium base for salad dressings, offering a delicate nutty flavor and significant vitamin E content. When combined with apple cider vinegar or lemon juice, hazelnut oil creates gourmet dressings that enhance both the palatability and nutritional profile of fresh salads. The oil’s monounsaturated fat content also aids in the absorption of fat-soluble vitamins (A, D, E, and K) from other salad ingredients.
Traditional and artisanal applications
Beyond snacks and salads, hazelnuts maintain their traditional role in Italian gastronomy through various preparations. Ground hazelnuts they serve as gluten-free flour alternatives In specialized baking applications, hazelnut butter provides a nutrient-rich spread. Hazelnuts’ versatility extends to savory applications, including herb crusts for protein, additions to grain-based dishes, and as toppings for soups and risottos.
The growing appreciation for sustainable and minimally processed foods has renewed interest in traditional hazelnut preparations, positioning these nuts as both heritage ingredients and contemporary health-oriented choices that align with modern dietary recommendations for increased plant-based nutrition and reduced reliance on ultra-processed alternatives.
Advice for buyers
Both gourmets and professional shoppers should give priority to organic hazelnuts for unparalleled sustainability, quality, and traceability. Organic farming protects soil, wildlife, and pollinators, improving natural pest control and preserving biodiversity.
Even when you don’t opt for organic, the sustainable practices – including precision irrigation and biodiversity-friendly agriculture – remain essential standards for those seeking premium-quality hazelnuts.
Le cultivar deserve attention: Tonda Gentile delle Langhe offers a delicate flavor, while Tonda by Giffoni It is aromatic and sweet, among many others. Humidity below 8% ensures safe storage, and sensory tests guarantee excellence.
The team GIFT (Great Italian Food Trade) supports buyers in accessing trusted suppliers, verifying certifications and ensuring high-quality, sustainable Italian hazelnuts for demanding markets.
Conclusions
Le Italian hazelnuts They are not defined by quantity, but by their unique qualities. The article demonstrates that their value lies in a rich Cultural Heritage, “terroir” distinctive and a deep commitment to the sustainability, which translates into superior, organic and/or PGI/PDO certified products.
These hazelnuts offer exceptional organoleptic qualities, along with proven nutritional benefits and for health – such as enhanced antioxidant and anti-inflammatory properties – supported by scientific evidence.
This synthesis of tradition, quality and health makes Italian hazelnuts un high-value functional food, uniquely positioned for the most demanding international markets.
Dario Dongo
References
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Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE – GIFT – Food Times) and Égalité.
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