produttori — Diano d'Alba · Piemonte
In the hills of the Langhe, in Diano d'Alba, a family has spent three generations working Nocciola Piemonte IGP into artisan sweets of unmistakably Piedmontese character. The Golosalba workshop is the heart of an entirely gluten-free production, faithful to selected ingredients and a method handed down over time.
Onto the workbench come the Nocciola Piemonte IGP hazelnuts, the single defining ingredient of every product. Alongside them, single-origin chocolate, Piedmont alpine flower honey, arabica coffee and Italian extra virgin olive oil: a precise selection that defines Golosalba's character even before a hand gets to work.
Artisan craftsmanship is the thread linking three generations of the same family. The hands that shape the dough follow gestures learned and refined over time, with no industrial shortcuts. It is this continuity — not the recipe alone — that gives Golosalba's sweets a texture and aroma no machine can replicate.
On the shelf stand gianduiotti, Golosotta spreadable creams, Albaregina cakes and roasted hazelnuts: a coherent repertoire, entirely gluten-free, that declines Nocciola Piemonte IGP into different forms without ever losing the thread. Each product bears the name of a tradition that Diano d'Alba keeps among its hills.
Golosalba's shop window is reached from Frazione Ricca, along the road that crosses the Langhe. The page tells the story of each product in detail.
