Relanghe is a quality micro-pastry laboratory dedicated to hazelnuts.

It comes from the local interpretation of the nougat recipe: a sweet of Arab origin, which in Southern Italy was made with pistachios – but in the Langhe we had hazelnuts, which then served as a substitute. Thirty years later, the “Tonda Gentile del Piemonte” is unanimously acclaimed among the best flavors of Italy, and for us nothing has changed: we continue to choose it for our nougat and for many other splendid preparations, such as the hazelnut cake. from a recipe by Enrico Crippa, chef of Piazza Duomo ***.