: The Langarola cake by Foderie Ozanam, perfect when paired with zabaglione, also produced in the same factories, is a typical dessert of the Piedmontese tradition, in particular, as the name suggests, of the Langhe area, and is considered the traditional dessert of Cortemilia, a town in the province of Cuneo. The cultivation of hazelnuts began in the Cuneo area towards the end of the 19th century when downy mildew, a disease of the vine, hit the viticulture of the area and alternatives had to be found. This cake was once produced to use the excess hazelnuts at the end of the season and was mainly prepared in autumn and winter. Fonderie Ozanam is a social cooperative in Turin that has been operating in the catering sector for years, welcoming people with disabilities, migrants, ex-prisoners, young and old in situations of social hardship and women victims of violence into its laboratories, churning out quality food preparations while taking care of the urban environment and applying dynamics of circular economy and combating waste. You can find the Langarola cake in a 300g pack.