Cubo di Langa
Pasta di nocciole
Nothing is more comforting than slicing into a warm loaf of bread and spreading a good amount of hazelnut butter on top of the thickest slice.
The business was founded almost 70 years ago from Sara's grandparents and, when she took over the production, she focused on bringing back the cultivation of Tonda Gentile hazelnut and Scottish bean varieties, that were slowly disappearing. Nowadays, Cubo di Langa produces legumes, grains, flours, hazelnuts, and saffron thanks to Sara's dedication to reviving ancient knowledge and traditions.
Nanie Navarro is a good friend of ours and we love hosting her in our studio. She never arrives empty-handed, bringing delicious treats as a gift for the team each time we meet.
This time, she brought us her favorite pantry staples: tonda gentile hazelnuts and a velvety and sweet cream made from them (with a touch of sugar to make it extra rich).
On Saturdays she loves going to the farmers market close to Navigli, where she met Sara Sobrero, the producer of these tasty products and owner of the company "Cubo di Langa".
Nanie served the hazelnut cream just like she does at home with her family: spreading a thick layer on top of a warm slice of bread from Tondo, a small artisanal bakery in Milan.
You can find Sara's products at the Saturday market located at Viale Troja 19, but be careful: