Mattia Pariani began his career in 2000 at the Universit� of Agriculture of Turin, with the project Leader Plus 'subsidized by the Community' European and the thesis "The nocciolio" on the exploitation of hazelnut products: hazelnut oil, defatted flour and hazelnut shells. And 'the oil of hazelnut, strictly extracted from Piedmont hazelnuts IGP, that everything begins: thus was born the Cortemilia squeezing laboratory. In 2004, the 'Project Nocciolio' � finalist in the National Innovation Award. Guided by research and excellence we devoted ourselves immediately to the extraction of oil (and related defatted flour) also almonds, pine nuts and pistachios. Born in the queue new projects including: the Sbrisolina cake, the Spreadable cream Pariani and Robiola goat in hazelnut oil. Since 2010 the entire Pariani Family is dedicated to the company; the range is inserted Italian dried fruit first qualit� with its derivatives. The Pariani products have gained immediate acclaim from the stars of the Italian and foreign restaurants, and today can be found in the kitchens of the best chefs and pastry chefs in the world, nonch� 'in the best delis selected.