Our story

Take a look at our company and find out how we work

Sedicifoglie born in 2010, with the creation of a hazelnut grove in Mombaruzzo, Piedmont.


We have been proud hazelnut growers since 2010 and, since 2018, we have also started a pastry business by transforming only and exclusively our organic hazelnuts into handmade desserts, as in the past, outside the industrial logic.



Sedicifoglie products offer a sweet taste of home.




*On the right, our hazelnut grove, in summer and in winter after a snowfall.

Our mission

The transition from ‘simple’ hazelnut farmers to creators of artisan pastry products stems from a simple principle: we understood that it was impossible to find, due to the most widespread industrial logic, a producer who would guarantee the correct transformation of our hazelnuts into a product. that it was organic as we understand it, that is organic to the bitter end, without compromise. In a world that is increasingly attentive to the quality and freshness of products, we are convinced that there is room for those like us who believe in the genuineness of the product. For this reason we will not be very quick to process your order, because we produce the product without storage and conservation logic, according to the most modern production philosophies of the slow-food. All this to guarantee the best product quality to those who will receive it.

Discover our first choice products prepared for you with love!

Full history and production details

All the information you are looking for can be found here

In Piedmont, in the heart of Monferrato, there is the Sedicifoglie di Fracchia Federica farm, a family-run business, where the trilobate hazelnut typical of Piedmont is grown on about two hectares.

The company planted fruit in 2010 and since then manages the crop in full compliance with the guidelines dictated by organic farming, thus eliminating the use of synthetic products and intervening in the field in the least invasive way. possible for plants.

The hazelnut grove is immersed in the countryside and is part of an ecosystem that includes insects and animals of various kinds, with which the owners of the company interact in a respectful way, aware of the beauty of biodiversity.

The hazelnut transformation activity was started only in 2018 and aims to preserve the aromas and beneficial nutritional properties that this fruit possesses.


The Sedicifoglie farm is located in Mombaruzzo, a small village in the heart of Monferrato, an area that became part of UNESCO in 2014.


  • Lower LDL cholesterol (bad cholesterol) and triglycerides while increasing HDL cholesterol (good cholesterol) thanks to monounsaturated fats
  • They prevent cardiovascular diseases thanks to the content of phytosterols
  • Thanks to the high content of vitamin E, they have an antioxidant action and counteract skin aging
  • They are rich in calcium and magnesium which strengthen bones and muscles
  • They are rich in B vitamins that optimize the action of the nervous system
  • Thanks to the iron they prevent anemia
  • They contain many fibers that ensure the health of the digestive system, improving intestinal regularity and therefore the elimination of toxins
  • They have an anticancer effect also strengthened by the presence of manganese which protects cells from cancer


  • FROM THE FIELD TO THE LABORATORY: After carrying out the first phase, which is the harvest, the second step takes place, namely drying, which consists in letting the hazelnuts rest in the sun for at least 48 hours. This process is done to dry the hazelnut so that the moisture content reaches below 12%. At the end of this phase, a first cleaning takes place, which we carry out manually, to eliminate stones, earth, wood and all possible impurities.
  • CALIBRATION and SHELLING: At this point the hazelnuts are calibrated, then divided according to size, to facilitate the next phase which is that of shelling. The hazelnuts are passed through the shelling machine which allows the raw hazelnuts to separate from the shell without breaking or suffering bruises. At the end of the shelling, a first selection is made, which will not be the definitive one because in this phase the hazelnut is covered by its film.
  • ROASTING: the raw hazelnut is introduced into the toaster where the toasting takes place. This is carried out at low temperatures and for a longer time, so as not to eliminate the nutritional properties with the heat, while maintaining a homogeneous cooking. The toasted hazelnut, while still hot, is separated from the film, thus allowing the final selection of the product to be made.
  • TRANSFORMATION INTO GRAINS AND FLOUR: at this point the hazelnut is ready to be transformed, through a more or less fine grinding process, into grain or flour.
  • PACKAGING: the hazelnuts, the flour and the grains are ready to be packaged and vacuum-sealed to ensure a long shelf life (about 18 months).