Caricamento..

L’objectif principal de Cascina Fontane est celui de garantir à ses clients des niveaux de qualité absolument excellents, du verger à la transformation du produit.

Chaque phase de la transformation est suivie directement très méticuleusement par Cristina et Dario selon une filière verticale qui conduit directement de la culture au consommateur final.

Cristina et Dario gèrent Cascina Fontane avec une grande sensibilité envers l’écologie, les valeurs environnementales et la santé des consommateurs, tout en s’aidant de méthodes de culture modernes et de technologies hautement avancées.

/ From the fields to the harvest

The natural cycle of hazels begins in winter.
Pruning allows you to regularize the amount produced and check for any pests.

Approximately in January the flowering takes place: the pollination by the male flower gives rise to the bracts, which contain the hazelnuts, released with maturation. Actions of controlled grassing are carried out to combat erosion, while the seeding of clover in the young hazelnut trees allows the addition of organic substance.

Starting from the second half of August, the ripe fruits are subject to double harvest guaranteeing a better quality.

/ from drying to the product: work in the Atelier

Cascina Fontane is directly involved in the transformation of the product, made inside a small artisan workshop, a real "Atelier of PGI Piedmont Nocciola", located in Diano d'Alba in the UNESCO World Heritage Site, where each process is followed with manufacturing mastery, according to that idea of short supply chain that allows you to control the excellence of hazelnuts in every phase.

The first stages

The hazelnuts are subjected to a drying process, which reduces the moisture of the fruit without losing its organoleptic qualities.
The shelling and the calibration follow, during which the hazelnuts are separated according to their size.

Toasting: patented Vertiflow system

The roasting is carried out with the help of the new Selmi Roaster 120, which uses the patented Vertiflow system.
A hot air jet allows the product to be suspended in suspension, making it rotate on itself. This ensures uniform cooking; furthermore, the hazelnuts, completely dehumidified, are perfectly cooked even inside for a decidedly more fragrant taste. This roasting process does not affect the taste of the product and cleans the fruits almost completely, safeguarding the oily component.

The sorting

The sorting divides the hazelnuts: one part of them is ready for consumption, while the other is processed to create the paste and the cream.
The latter result from a micronization process, carried out by a special mill that allows customize the consistency according to the customer's needs.
A last part of the product is subjected to grinding and sieving to create flours and grains, so requested in pastry shops.