Italian hazelnuts: quality, health and science

The sector of hazelnuts in Italy is a story where tradition meets cutting-edge science Beyond its rich cultural heritage and unique regional terroirs – from the hills of Piedmont to the volcanic slopes of Sicily – this industry stands out for the health benefits supported by scientific evidence and for the commitment towards sustainability.

The article summarizes the historical context, the agronomic practices and solid scientific data on the nutritional qualities of Italian hazelnuts, particularly those from organic farms and IGP/DOP certified.

This comprehensive and research-based perspective goes beyond traditional commercial narratives, offering a definitive guide for discerning buyers and consumers in gourmet, confectionery and health-oriented markets.

Hazelnuts, production data and Italy’s position

The 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 leading producer, consistently ranking second after Turkey. In 2023, Italian production reached approximately 102,740 tons compared to Turkey's 650,000 tons (FAO, 2023).

For the 2025/26 season, forecasts indicate an increase to around 120,000 tons of Italian hazelnuts in shell, compared to 87,000 tons in 2024/25, while Turkish production is expected to decrease (Mundus Agri, 2025).

Italy contributes approximately to  10-15% of global production, however it stands out through  premium quality, regional terroirs e certified cultivars, making Italian export hazelnuts highly sought after by food industry professionals and gourmet consumers (Hazelnut Hub, 2023).

History (and legends)

The botanical name  Corylus avellana derives from Avella, a city in Campania historically known for hazelnut cultivation. Archaeological evidence confirms the presence of hazelnuts in  Roman times, with charred remains found in  Pompeii and  Herculaneum (Allegrini et al., 2022). Ancient Latin literature also refers to it.

Folklore often associates hazelnuts with fertility, wisdom, and protection; hazel branches were used for divination and offered as wedding gifts (Allegrini et al., 2022). From the 19th century onwards, cultivation expanded significantly in response to demand from the confectionery sector, especially for gianduia chocolate production.

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 natural conditions. It is monoecious but functionally self-incompatible, requiring cross-pollination (EUFORGEN, n.d.).

The leaves are simple and toothed, while the fruit is partially enclosed by a husk. Flowering occurs between late winter and early spring, with harvesting usually between August and October, depending on the region and variety. Alternate bearing is a common phenomenon, influenced by environmental stress.

Production areas, agronomic practices and sustainable production

Terroir. The main Italian hazelnut-producing regions are Piedmont (particularly Langhe, Cuneo, Asti), Lazio (Viterbo/Tuscia), Campania (Avellino, Giffoni, Salerno), and Sicily (Nebrodi Mountains, slopes of Mount Etna) (Fiore et al., 2022). These areas combine favorable climate, soil, and altitude, factors that influence fruit quality.

Cultivar. The main Italian varieties include Tonda Gentile delle Langhe, Tonda di Giffoni, Tonda Romana, Mortarella, Camponica and San Giovanni.

Agronomy. Innovations include grafting to improve drought resistance, precision irrigation, and sustainable soil management (Tombesi, 2005; Portarena et al., 2023).

sustainability. The  organic production of hazelnuts Italian represents a superior approach for environmental management and biodiversity conservation, offering multiple ecological benefits compared to conventional agricultural 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, reduction of 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 Hazelnut PGI (Round of 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 (Gentle Round Trilobata), cultivated in the provinces of Cuneo, Asti, and Alessandria, is celebrated for its  perfectly round shape, intense aroma, and exceptional roasting resistance. Known as the 'Queen of Hazelnuts', this variety thrives in the hills of 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 international confectionery industries.

• Roman Hazelnut PGI (Gentle Round Roman), mainly produced in the province of Viterbo in Lazio, represents a  millennia-old cultivation tradition with documented evidence dating back to the Roman era. Grown on volcanic soils derived from ancient eruptions, this variety shows  remarkable adaptability e distinctive mineral notes reflecting 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 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 as  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 cultivation regions.

Nutritional and health properties

According to Italian dietary references (LARN, 2014), nuts such as hazelnuts provide energy,  protein, healthy fats, fiber e micronutrients. Per 100 g, hazelnuts typically contain 600-650 kcal, 55-65 g of fats (predominantly monounsaturated), 13-16 g of protein and 8-10 g of fiber.

Hazelnuts are nutritionally rich, providing monounsaturated fatty acids (MUFA) – the second highest among nuts – along 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).

The organic hazelnuts from Lazio have been shown to exhibit  higher phenolic content and antioxidant capacity compared to conventional ones (Frangipane et al., 2025).

Benefits for cardiovascular health

Regular consumption of hazelnuts has been associated with  improvement in cardiovascular health through multiple mechanisms. A systematic review of 22 intervention studies found that hazelnut consumption significantly improves cardiometabolic risk factors, including  reductions of cholesterol total, LDL cholesterol and improvements in  levels HDL cholesterol (Brown et al., 2022). Meta-analyses have shown that hazelnut-enriched diets can reduce LDL cholesterol by about 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 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 oxidized LDL levels 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 potent  antioxidant properties mainly attributed to their rich content of phenolic compounds and vitamin E concentration. 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 polyphenol content reaching 1704.9 mg/100 g dry matter in certain varieties (Pycia et al., 2019).

A clinical study involving 24 healthy volunteers consuming 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 gene expression modulation 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 function. A 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 the integrity of neuronal membranes (Talebi et al., 2024). Neuroprotective effects are attributed to the rich content of vitamin E, phenolic compounds, and healthy fatty acids in hazelnuts that support brain function andcan help prevent age-related cognitive decline.

Weight management and metabolic health

Despite their high caloric density (approximately 628 kcal/100g), regular consumption of hazelnuts does not contribute to weight gain when incorporated into a balanced diet. A 12-week randomized controlled clinical study involving 107 overweight and obese individuals found that consuming 30-60 g of hazelnuts daily significantly improved diet quality without negatively affecting body composition or causing weight gain (Tey et al., 2013). This apparent paradox is explained byimproved 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 the consumption of hazelnuts provides  cellular protection against oxidative damage. An 8-week randomized controlled clinical study in children and adolescents with hyperlipidemia found that consumption of hazelnuts (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 related health risks.to oxidative stress.

Anti-inflammatory properties

The  Anti-inflammatory effects hazelnuts have been documented through biomarkers and multiple mechanisms. Studies have shown that regular consumption of hazelnuts 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 overall cardiovascular protective effects and may play a role in reducing the risk ofchronic inflammatory diseases.

The regular consumption of hazelnuts, particularly varieties  organic and IGP certified, is associated with improved lipid profiles, enhanced antioxidant status, better endothelial function and protection of  cardiovascular health, making them valuable components of health-promoting dietary patterns such as the Mediterranean diet (Glenn & Aune, 2023).

Uses

Hazelnuts are consumed raw, roasted, or as ingredients in baked goods, sweets, and chocolate products. They are central in Italian specialties such as  gianduia, terrines, and pralines (Allegrini et al., 2022). Hazelnut paste and flour are widely used in pastry and spreads, while hazelnut oil is appreciated for its gourmet applications (Sciubba et al., 2014). In some regions,  fresh hazelnuts are consumed directly after harvest (Allegrini et al., 2022).

Healthy snacks and dietary supplementation

The  moderate consumption of hazelnuts (15-30g daily, equivalent to about 1 ounce) represents an excellent  alternative to ultra-processed snacks (UPF), offering superior nutritional density and health benefits. Unlike commercial processed snacks, which are typically high in refined sugars, trans fats, and chemical additives, whole hazelnuts provide essential nutrients including healthy monounsaturated fats, plant proteins, dietary fiber, vitamin E, and minerals without added preservatives or artificial ingredients.

Culinary applications and enhancement of salads

Hazelnuts add exceptional nutritional value and distinctive aromatic profiles to salads and dressings. Chopped or sliced hazelnuts provide textural contrast and richness of flavor to mixed vegetables, especially when paired with seasonal ingredients such as pears, apples, goat cheese, or roasted vegetables. Their natural oils complement both light vinaigrettes and creamier dressing formulations.

Hazelnut oil, pressed from high-quality Italian varieties, serves as a premium base for salad dressings, offering a delicate hazelnut flavor with 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, 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 serve as gluten-free flour alternatives in specialized baking applications, while hazelnut butter provides a nutrient-rich spreadable cream option. The versatility of hazelnuts extends to savory applications including herb crusts for proteins, additions to cereal-based dishes, and as garnishes for soups and risottos.

The growing appreciation for  sustainable and minimally processed foods has renewed interest in traditional hazelnut preparations, positioning these fruits both as heritage ingredients and as contemporary health-oriented choices that align with modern dietary recommendations for increased plant-based nutrition and reduced reliance on ultra-processed alternatives.

Tips for buyers

Both gourmets and professional buyers should prioritize  organic hazelnuts for unsurpassed sustainability, quality, and traceability. Organic farming protects soil, wildlife, and pollinators by enhancing natural pest control and preserving biodiversity.

Even when not opting for organic,  sustainable practices - including precision irrigation and biodiversity-friendly farming - remain essential standards for those seeking premium quality hazelnuts.

The Cultivar deserve attention:  Tonda Gentile delle Langhe offers a delicate flavor, while  Round of Giffoni is aromatic and sweet, among many others.  Moisture 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 sustainable high-quality Italian hazelnuts for demanding markets.

Conclusions

The Italian hazelnuts 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 sustainability, which translates into superior, organic and/or IGP/DOP certified products.

These hazelnuts offer exceptional organoleptic qualities, together 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 a high-value functional food, uniquely positioned for the most demanding international markets.

Dario Dongo

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