Hazelnuts, sugar and egg white. In these three simple ingredients blended together in precise proportions lies the secret of the "Nocciolini di Chivasso". More than a hundred years of tradition for the delicious drops that have delighted the palate of many but that only a few are capable of producing. The old Dolciaria Fontana, set up in 1965 and guided since 1997 by Anna Maria Genisio, is one of these few.

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