After spending an entire day discovering Giffoni Valle Piana and its famous hazelnut, the “Tonda” (the “Round hazelnut”), we have left the hazels expanses behind us and we are going back to Salerno with a great stock of hazelnuts.

In Giffoni we have learnt that, according to the Ancient Romans, hazelnuts were the symbol of happiness and fertility and we are at the same time a bit superstitious and very gourmet people. Actually, the Giffoni hazelnut, with its round shape and white and solid pulp, is rich in vitamins and minerals that help the cells of our body to work correctly.

Contrary to what everyone could think, this product is extremely versatile and it is not only delicious with sweets and ice creams recipes, but it is also perfect with savoury dishes.

That’s why, today on our Diari Salernitani, we celebrate a bizarre and unconventional wedding: pasta with Giffoni Hazelnut.

It doesn’t matter if you prefer long, short, ridged or smooth pasta; it is a recipe that will satisfy everyone. As we are very traditional people, we suggest the spaghetti version, but the choice is up to you.

400 gr Spaghetti

200 gr of roasted Hazelnut

Extra Virgin Olive Oil

1 clove of garlic

1 chilli

Parmesan

Basil

While Spaghetti are cooking in a large pot of lightly salted water, let garlic brown in a large skillet with extra virgin olive oil. Once it has browned, get it out of the skillet and add the Giffoni hazelnuts coarsely chopped, to let them roast and develop more flavour.

In the meantime, drain Spaghetti al dente and then put them into the skillet to let them cook with the hazelnut sauce.

When everything is well mixed, add a handful of grated Parmesan cheese or in scales and garnish the dish with some leaves of basil which gives a beautiful smell and colour to our recipe.

Now, we must interrupt our story on the Diario Salernitano. We go to taste it armed with a fork because we can’t look forward to eating it and we hope you will do the same.