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The Gentile Brusasca project was born in a family context and has developed with a clear goal from the start: it should not remain a local enterprise but tackle all issues in the broadest and most concrete way possible. For this reason, sustainability has been one of the topics addressed from the beginning and remains a constant focus at every step forward, not only for us but also for the farmers and retailers we collaborate with.

For us, sustainability has a clear implication in agriculture: we have decided to cultivate our lands with organic practices, supporting the soil with perennial grasses and the sowing of species that can help maintain the health of the plants as well as the numerous life forms that contribute to a healthy and balanced soil.


We cultivate the Tonda Gentile Trilobata Hazelnut of Piedmont in a territory characterized by gentle hills that never reach heights exceeding 400 meters, in the part of the province of Alessandria of the countries surrounding Casale Monferrato. The territory represents a blend of hilly and plain landscapes, mainly known for the cultivation of vineyards and the Tonda Gentile Trilobata Hazelnut. Not all of the company’s land has been allocated for cultivation, but we have chosen to maintain certain soils as natural corridors for wild species.

These land portions are a valuable aid for integrated pest management and for maintaining high biodiversity, which always represents an added value.


The territory of Casale Monferrato is characterized by vineyards, gentle hills, and small medieval villages, making it an ideal destination for nature and history lovers. The region is also renowned for its traditional cuisine, which includes specialties such as cured meats, cheeses, and typical Piedmontese desserts. For your visit, we suggest searching for the “Infernot,” small artificial caves carved into the sandstone by local winemakers, which allow them to achieve perfect preservation of their wines.


The pairings you can achieve with our hazelnuts range from both dark and milk chocolate, enriched with small pieces of hazelnuts, to cheeses with delicate flavors such as fresh goat cheese or Robiola. If you love salads, there’s nothing better than adding the crunchiness of finely chopped or whole hazelnuts of your choice, especially with spinach. Hazelnut pesto can be a pleasant surprise to use instead of traditional pine nut pesto, made with fresh basil, olive oil, and of course, cheese.

Our classic desserts such as cakes, tarts, and cookies are a perfect match for both chopped hazelnuts and hazelnut spread cream.


Rice alla Monferrina is more than just a simple dish: it’s a journey through time, a tale of traditions and love for the land. It’s the symbol of genuine cuisine, celebrating the encounter between man and nature, between fieldwork and the conviviality of the table. After patiently cooking Monterrino sausage with onion, celery, and carrot in a pan with melted butter, lightly toasted rice is added to enhance even the slightest nuances. The next step is in the vegetable broth, which, with slow cooking, allows it to absorb all the flavors. We also recommend having a grater on the table for a generous sprinkle of Parmigiano Reggiano.