The Place:
A Green Soul
It all begins with the land. More precisely, it begins at Tenuta Papa dei Boschi in Lequio Berria, in the Alta Langa hills. Here, amongst woodlands and sun-drenched slopes, lie the roots of our historic hazelnut groves. This farm is not merely a location; it is a Cru: a unique terroir that bestows upon our Nocciola Piemonte I.G.P. its inimitable aroma and character.
The Method:
The Dolci Langhe Hands
Yet a perfect raw ingredient demands skilled hands. Dolci Langhe carries forward the technical and human legacy of José Noé, the Master who defined the standards of excellence in hazelnut cultivation. We inherited not only the groves, but a savoir-faire. Our team comprises the very same people trained by the Master: artisans who have mastered the art of gentle roasting and, above all, of hand-selecting each hazelnut, one by one.
The Future: Continuity
in Motion
Today, Dolci Langhe is the signature that guarantees that method is applied with absolute rigour. Our mission is to carry this excellence into the future. Whilst Tenuta Papa dei Boschi will forever remain the agricultural cradle where the hazelnut is born, Dolci Langhe is the energy that transforms that fruit into ready-to-use hazelnuts and unforgettable creams, wherever our passion may lead.
The Place:
A Green Soul
It all begins with the land. More precisely, it begins at Tenuta Papa dei Boschi in Lequio Berria, in the Alta Langa hills. Here, amongst woodlands and sun-drenched slopes, lie the roots of our historic hazelnut groves. This farm is not merely a location; it is a Cru: a unique terroir that bestows upon our Nocciola Piemonte I.G.P. its inimitable aroma and character.
The Method: The Dolci Langhe Hands
Yet a perfect raw ingredient demands skilled hands. Dolci Langhe carries forward the technical and human legacy of José Noé, the Master who defined the standards of excellence in hazelnut cultivation. We inherited not only the groves, but a savoir-faire. Our team comprises the very same people trained by the Master: artisans who have mastered the art of gentle roasting and, above all, of hand-selecting each hazelnut, one by one.
The Future:
Continuity
Today, Dolci Langhe is the signature that guarantees that method is applied with absolute rigour. Our mission is to carry this excellence into the future. Whilst Tenuta Papa dei Boschi will forever remain the agricultural cradle where the hazelnut is born, Dolci Langhe is the energy that transforms that fruit into ready-to-use hazelnuts and unforgettable creams, wherever our passion may lead.
We hope you can find what you are looking for.
Have a look
at our FAQs.
What is the connection between Dolci Langhe and Papa dei Boschi?
It is the union of the land and the craft. Papa dei Boschi is the place: the historic farm at Lequio Berria where we cultivate our hazelnut groves. Dolci Langhe is the brand that embodies our processing method and the quality of the finished product. We acquired the estate to safeguard this short supply chain: the hazelnut is always born in the same soil, worked by the same expert hands that José Noé trained over the years.
Where are your products made?
The entire supply chain is under our direct control. Cultivation takes place exclusively on our own land in the Alta Langa. Processing follows the “Dolci Langhe Method”: an artisanal approach that favours unhurried timescales, natural drying and bespoke roasting in small batches. Our workshop is situated in the heart of the Langhe, where our team ensures that every container and jar meets the highest standards of excellence.
Sono un cliente storico, la qualità delle creme è cambiata?
Assolutamente no. Le ricette sono intoccabili. La Sublime in versione Gianduia, La Reina o Dark mantiene il suo 60% di Nocciola Piemonte I.G.P., così come la Preziosa, la pasta di nocciole resta pura al 100%. Ciò che rende unici i nostri prodotti non sono i macchinari, ma la selezione manuale delle nocciole dopo la tostatura e l'assenza di scorciatoie chimiche. Questo approccio quasi sartoriale è il cuore di Dolci Langhe e non cambierà mai.
Will I still find products with the “Papa dei Boschi” labels?
Yes. To accompany our longstanding customers through this evolution, we have kept the classic “Papa dei Boschi” labels available for the cream range and for raw ingredients (whole hazelnuts, chopped hazelnuts, hazelnut flour). The contents are identical to those bearing the Dolci Langhe brand: the same hazelnut, the same craftsmanship, the same passion. Naturally, any customer who wishes to do so may switch to the new branding at any time.
Do you ship internationally, and can you guarantee freshness?
Certainly. Roughly half of our customers are based outside Italy, and we are fully equipped to serve them. We use specialist packaging that protects the product from oxidation and damage in transit. Our toasted hazelnuts, for example, are vacuum-sealed so they reach you as fragrant as the moment they left the roaster. Preziosa (our paste) and the Sublime creams are supplied, as always, in convenient jars.
How should I store the products?
Our creams contain no preservatives, emulsifiers or palm oil. Store them in a cool, dry place, away from heat sources (avoid the fridge, as this can make them too firm). Should you notice a thin layer of oil on the surface, that is actually a good sign: it indicates the product’s natural character. Simply stir gently and the perfect, creamy consistency will return.
We hope you can find what you are looking for. Have a look at our FAQs.
What is the connection between Dolci Langhe and Papa dei Boschi?
It is the union of the land and the craft. Papa dei Boschi is the place: the historic farm at Lequio Berria where we cultivate our hazelnut groves. Dolci Langhe is the brand that embodies our processing method and the quality of the finished product. We acquired the estate to safeguard this short supply chain: the hazelnut is always born in the same soil, worked by the same expert hands that José Noé trained over the years.
Where are your products made?
La filiera è interamente controllata da noi. La coltivazione avviene esclusivamente nei nostri terreni in Alta Langa. La trasformazione segue il “Metodo Dolci Langhe”: una lavorazione artigianale che privilegia i tempi lenti, l'essiccazione naturale e la tostatura su misura in piccoli lotti. Il nostri laboratorio si trova nel cuore delle Langhe, dove la nostra squadra garantisce che ogni contenitore o vasetto rispetti gli standard di eccellenza assoluta.
I am a longstanding customer. Has the quality of the creams changed?
Absolutely not. The recipes are sacrosanct. Sublime, in its Gianduia, La Reina and Dark versions, retains its 60% Nocciola Piemonte I.G.P., just as Preziosa, our hazelnut paste, remains 100% pure. What makes our products unique is not the machinery, but the hand-selection of each hazelnut after roasting and the absence of chemical shortcuts. This almost bespoke approach is the heart of Dolci Langhe and will never change.
Will I still find products with the “Papa dei Boschi” labels?
Yes. To accompany our longstanding customers through this evolution, we have kept the classic “Papa dei Boschi” labels available for the cream range and for raw ingredients (whole hazelnuts, chopped hazelnuts, hazelnut flour). The contents are identical to those bearing the Dolci Langhe brand: the same hazelnut, the same craftsmanship, the same passion. Naturally, any customer who wishes to do so may switch to the new branding at any time.
Do you ship internationally, and can you guarantee freshness?
Certainly. Roughly half of our customers are based outside Italy, and we are fully equipped to serve them. We use specialist packaging that protects the product from oxidation and damage in transit. Our toasted hazelnuts, for example, are vacuum-sealed so they reach you as fragrant as the moment they left the roaster. Preziosa (our paste) and the Sublime creams are supplied, as always, in convenient jars.
How should I store the products?
Le nostre creme sono prive di conservanti, emulsionanti e olio di palma. Vanno conservate in luogo fresco e asciutto, lontano da fonti di calore (evitate il frigorifero per non indurirle troppo). Se notate un velo d'olio in superficie, è un buon segno: indica la naturalezza del prodotto. Basta mescolare con cura per ritrovare la cremosità perfetta.
Come Trovarci
Dolci langhe azienda agricola
Via Pianravero, 9
12050 Lequio Berria (CN)
+ 39 0173 522 019
INFO@DOLCILANGHE.IT
Dolci langhe azienda agricola
Via Pianravero, 9
12050 Lequio Berria (CN)
+ 39 0173 522 019
INFO@DOLCILANGHE.IT
CONTATTACI