According to tradition, in the early years of the nineteenth century, the pastry chef Giovanni Podio, skillfully mixed three ingredients (piedmont hazelnuts, sugar and egg white) and gave life to these singular and refined desserts. The Nocciolini di Chivasso, were then brought by two confectioner masters, Ernesto Nazzaro and Luigi Bonfante. Luigi Bonfante later made them known all over Italy. The Nocciolini which, no longer packed in the original tin box, from that moment on, they designed the pink package that still today distinguishes them. A great snack to nibble on, perfect for an aperitivo or simply to accompany a glass of wine.