In 1994, with Relanghe, a new chapter opened for the Ceretto family, dedicated to enhancing the value of the Nocciola Piemonte PGI, a key ingredient of local agriculture. Relanghe is a Piedmontese workshop producing traditional, artisanal, small-scale confectionery, which is why it is also defined as a Bottega. The company owns 80 hectares of hazelnut groves and collaborates with growers from the most renowned areas for Nocciola Piemonte PGI. The variety cultivated is the Tonda Gentile Trilobata, found across the hills of Langhe, Roero and Monferrato.

Great care for the entire supply chain, from harvest to finished product, ensures quality, respect for nature and full control over each stage. The consolidation of these practices led to the “Relanghe Method”, a protocol that rigorously defines every production step. After harvesting comes conferment, the storage of hazelnuts at the Castellinaldo site: yield assessment allows the fresh fruit to be selected and weighed by hand, while the guillotine cuts the hazelnuts to analyse their content. This is followed by calibration, shelling, manual selection, roasting and finally the transformation into the various finished products.

The company has historically focused on producing nougat, a traditional sweet from Alba originating from a South Italian recipe later adapted to local ingredients. Today the range also includes chocolate truffles, chocolate bars, toasted hazelnuts and a product line signed by Enrico Crippa, chef of the three-starred Piazza Duomo, featuring hazelnut oil, hazelnut creams and hazelnut cake.

Respect for the environment and the soil remains essential: the care of the hazelnut groves is carried out under organic farming practices.