In the early 1800's the Chivasso (if you're getting your map out, it's a commune in Turin) born and bred patissier Giovanni Podio mixed Piedmontese hazelnuts, sugar and egg whites together. These three ingredients are all that go into making this remarkable confectionery,'Nocciolini di Chivasso'. We are remarkably shallow and, whilst quite, quite delicious, we have also been seduced by the extraordinarily beautiful packaging.