San Giovanni are two typical vesuvian hazelnuts produced by the farm Eligo, in
Ottaviano. These two varieties, although they are lesser known than the others,
have excellent nourishing features and a unique taste. Moreover, soil and
temperatures give to fruit of vesuvian area a particular taste, that
distinguishes itself from the others.
In addition to
its famous taste, vesuvian hazelnuts are renovated for their efficacy in
disease prevention such as arteriosclerosis and cardiovascular diseases.
Furthermore, vesuvian hazelnuts contrast cholesterol values in blood, thanks to
the high concentration of linoleic acid.
hazelnut has a light brown colour and a thin shell, it is quite elongated and
laterally pressed. Its cultivation is very diffused, because of the flexibility
with which food industry can transform it.
Instead, San Giovanni hazelnut has an elongated,
laterally pressed shape. This fruit is particularly appreciated thanks to its
organoleptic features: unsaturated fats, Vitamin E and phytosterols.
Unfortunately, it has not a good market value, compared to Mortarella, because
of its elongated shape and his less attitude to be transformed.
In spite of this, San Giovanni hazelnut is an
extremely important fruit, because it is useful to pollinate Mortarella