{"id":1527,"date":"2018-10-05T06:35:04","date_gmt":"2018-10-05T06:35:04","guid":{"rendered":"https:\/\/www.golosalba.com\/storia-ricetta-dolci-nocciola\/"},"modified":"2020-05-18T09:34:46","modified_gmt":"2020-05-18T09:34:46","slug":"storia-ricetta-dolci-nocciola","status":"publish","type":"page","link":"https:\/\/www.golosalba.com\/en\/storia-ricetta-dolci-nocciola\/","title":{"rendered":"Storia"},"content":{"rendered":"

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It was the autumn of 1982<\/span>
\na recipe for hazelnut delicacies
\nthat has brought happiness
\nover three generations<\/span><\/h1>\n<\/div>
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Our story begins with a recent inspiration,
\na story told through deep connections with the past
\nwhich still today shape our identity
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Our story begins here,
\nwith a re-discovery
\non an autumn evening in Alba
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It is 2017, and we meet at Alberto\u2019s during one of our usual evenings, as we call them, when we gather to spend some time together like we used to do when we were children. We like to talk about the old times and about our childhood.
\nWe then open an old memory box
\nwhich nobody has opened for years, and the first thing we notice is an old recipe book.<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n<\/div>

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Autumn 1982,
\nrecipes for hazelnut delicacies<\/h6>\n<\/div>
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The books starts with these handwritten lines. It isn\u2019t difficult to recognize that it\u2019s the recipe book of the legendary Aunt Luigina<\/strong>, Alberto\u2019s great-aunt, who is also a bit like everybody\u2019s aunt. We start to go through the book, and we are taken to a past of memories, aromas and delicious tastes of cakes, pastries and biscuits, a long series of delicacies described in detail in that very recipe book.<\/p>\n<\/div>

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Hazelnuts, our local treasure<\/span><\/h3>\n<\/div>

All our recipes are bound by one recurring ingredient: hazelnuts, those picked in Aunt Luigina\u2019s back yard.<\/strong>
\nWe spend the evening reminiscing on how fond our aunt was of that recipe book, the same recipes that other women like her in the Langhe used to prepare in their humble kitchens, in a very poor land, as described in details in Beppe Fenoglio\u2019s book La Malora, with just a few ingredients and enhanced by love and imagination, culminating in delicious recipes.<\/p>\n<\/div>

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That evening inspired us to bring those recipes back to life,
\nwith the aim of making those delicacies
\nwith the same simplicity and passion that were handed down to us
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\u00a0<\/span><\/h3>\n<\/div>

Soon after, we decided to transform this dream into reality, and thus in this spirit we founded Golosalba\u2019s artisanal workshop<\/strong> of hazelnut delicacies.<\/p>\n<\/div>

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Our delicacies aim to present a snapshot of the past.
\n<\/span>Close your eyes and imagine you are savoring these authentic delicacies.
\nMade with care, embodying the goodness of natural ingredients,
\nfostering familiar memories with the welcoming aroma
\nof old-fashioned kitchens from years long-past.<\/span><\/h3>\n<\/div>
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Thank you, Aunt Luigina, for having taught us that
\nthe simplest things are the best, as long as they are prepared with love
\n<\/span><\/h3>\n<\/div>

Alberto e Andrea<\/p>\n<\/div>

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