Pavone Shelled Hazelnuts with Skin
Whole shelled hazelnuts with skin, packed in a 1 kg bag under modified atmosphere to preserve crunch and aroma. Origin USA, selected and packed by Pavone, an Italian dried-fruit brand since 1955. Carton of 10 bags (10 kg), ideal for pastry shops, gelaterias, bakeries and professional kitchens working large volumes of dried fruit.
What hazelnuts with skin are
Hazelnuts with skin keep the thin brown film (perisperm) that wraps the kernel: compared with blanched hazelnuts they retain more fibre, a tannic note and a more rustic aroma, much prized in traditional pastry. The skin is easily removed after roasting by rubbing the nuts in a cloth. The hazelnut is one of the oldest tree nuts eaten by humans and a cornerstone ingredient of Piedmontese pastry and Italian artisan gelato.
Origin and selection
The hazelnuts are of USA origin (stated on the label) and are graded, selected and packed in Italy by Pavone. Modified atmosphere packaging slows the oxidation of fats and keeps the crunch longer than air packaging.
The Pavone brand
Pavone is a registered trademark of F.lli Garuti SRL, an Italian company that since 1955 has selected and packed spices, dried fruit and ingredients for foodservice, combining artisan care with professional standards. Plant and offices in Ladispoli, province of Rome.
Sensory profile
Full roasted taste, a sweet note with a slightly tannic aftertaste from the skin, and a crunchy texture. After a short roast the aroma turns intense and buttery, ideal for hazelnut creams and pastes.
Professional uses
- Brittle and pralines: roast at 160-170 degrees for 12-15 minutes, cool and chop into brittle for semifreddo, cakes and decorations.
- Hazelnut paste and gianduia: roast, remove the skin and blend at length into a fluid paste for spreads, gianduia and hazelnut-flavour gelato.
- Piedmontese pastry: base for baci di dama, hazelnut cake, brutti ma buoni and cantucci.
- Gelato: pure hazelnut paste is the best-selling flavour of Italian artisan gelato.
- Savoury cooking: in pestos, crunchy breading for meat and fish, gourmet salads and platters.
Pairings
The hazelnut pairs with dark chocolate, mascarpone, fresh cream, honey, coffee and citrus. In pastry it combines with flour for cakes and biscuits; in gelato with whole cream for creamy bases.
Storage
Store in a cool, dry place away from light and heat sources. Once the bag is opened, reseal carefully and use within a few days to keep crunch and aroma. For long storage keep refrigerated or frozen in an airtight container. Shelf life up to 12 months from production.
LAPA Distribution and Logistics
B2B and B2C delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution across Zurich, Winterthur, Uster, Schaffhausen, St. Gallen, Aargau, Lucerne and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg, Sion) and mountain regions (Chur, Davos) shipping within 24-48 hours via partner couriers (Swiss Post, Planzer, Galliker, Camion Transport). Dry ambient product: no cold chain required, ideal for stocking up professional customers.
Who it is for
Designed for pastry shops, gelaterias, bakeries, chocolate workshops, restaurants, hotels, delicatessens, Italian grocery stores and private customers passionate about home baking and cooking.
