torron TORRONE SHEETS Rigorously with 50% Nocciola Piemonte I.G.P. 20% Italian Millefiori Honey RELANGHE Laboratorio with NOCCIOLA PIEMONTE I.G.P.

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2 2 Founded in 1994, the confectionery company, Relanghe, was based on an idea of the Ceretto family, who after decades of carrying on the winemaking tradition in the Langhe, wanted to apply the same vigor and tenacity to the hazelnut orchard. They had one clear mission: to render unparalleled the products of a suitable land and let the whole world know them. This was a sentimental and cultural matter in that the hazelnut, in addition to the vine, is a grand protagonist of the local landscape and agricultural way of life. Initially the project was focused on the production of a typical dessert of Alba: Crunchy Torrone with hazelnuts. With time, the enterprise became more ambitious, bringing this typical nut of the Piemontese Langhe, as delicious as it is prized and sought after, to center stage, always prepared with great respect for the each step of production process. Alba

3 RELANGHE CRUNCHY TORRONE SHEETS with NOCCIOLA PIEMONTE I.G.P. CRUN torron 3 Pieces of Relanghe Crunchy Torrone with Nocciola Piemonte I.G.P. with melted 70% Extra-Bitter Blend Chocolate. Rigorously with 50% Nocciola Piemonte I.G.P. 20% Italian Millefiori Honey Ingredients: (for approx. 4 people) 250 g Relanghe Crunchy Torrone slices with Nocciola Piemonte I.G.P., 50 g 70% Extra- Bitter chocolate. Preparation: Crumble the Crunchy Torrone into slivers and place it on a dish. Melt the Extra-Bitter chocolate in a pan on a low heat or in a bain-marie, and mix until obtaining a smooth cream. Garnish the Torrone slivers with the melted chocolate and serve. per pc (kg) FN162 Crunchy Torrone Slices with Nocciola Piemonte I.G.P. Packaging: Small Bag 1,0 5 Ingredients: P.G.I Hazelnut (50%), honey, white cane sugar, liquid glucose, thickening agent: food gelatine, wafer (potato starch, water, Olive Oil). - Torrone for cutting - Torrone for chipping

4 nchy rrone Rigorously with 50% Nocciola Piemonte I.G.P. 20% Italian Millefiori Honey RELANGHE CRUNCHY TORRONE FLAKES with NOCCIOLA PIEMONTE I.G.P. 4 Semifreddo al Torrone with Relanghe Crunchy Torrone and Nocciola Piemonte I.G.P.. Ingredients: (for approx. 4 people) 4 egg whites, 175 g sugar, 500 g double cream, 200 g Relanghe Crunchy Torrone Flakes. Preparation: Mix the egg whites with the sugar and beat with a small cream blender until forming stiff peaks. Whip the double cream and add it into first mixture, then add the Crunchy Torrone Flakes. Pour the obtained paste into a brick-shaped cake mold and let rest in the freezer for at least 5 hours. Serve the Semifreddo in slices and garnish it with chocolate cream and Crunchy Torrone Flakes. per pc (kg) Lc101 Crunchy Torrone Flakes with Nocciola Piemonte I.G.P. 1,0 3 Grain 5-6 mm FN012 Packaging: Small Bag Crunchy Torrone Flakes with Nocciola Piemonte I.G.P. 5,0 1 Ingredients: P.G.I Hazelnut (50%), honey, white cane sugar, liquid glucose, thickening agent: food gelatine, wafer (potato starch, water, Olive Oil). - Garnish and decoration - Semifreddo - Ice-creams - Bavarois - Torrone tiramisu Grain 5-6 mm Packaging: Bag

5 RELANGHE NOCCIOLA PIEMONTE I.G.P. TOASTED AND SALTED Noccio Piem Salted version with unrefined Cervia salt Hazelnut Crunch with Relanghe Nocciola Piemonte I.G.P. Ingredients: (for approx. 4 people) 300 g. Relanghe Nocciola Piemonte I.G.P., 200 g sugar, 6 cl water. Preparation: gently heat the sugar and the water in a pan or better yet in a copper pot. Cook at low heat stirring until the sugar caramelizes. Add the warmed hazelnuts and mix well. When the mixture turns brown pour the crunch onto a greased baking sheet or baking paper, then press with a spatula to level it and let harden. 5 per pc (kg) LC130 NT024 NTS01 Toasted Nocciola Piemonte IGP Packaging: Small Vacuum-Packed Bag Toasted Nocciola Piemonte IGP Packaging: Small Vacuum-Packed Foil Bag Toasted Nocciola Piemonte IGP salted with Cervia salt Packaging: Small Vacuum-Packed Bag 1,0 3 2,5 4 Variety: Tonda Gentile Trilobata Size: mm - Dragées coating - Hazelnut cake - Brutti e buoni cookies - Hazelnut crunch 1,0 3 Guaranteed by the Ministry of Agriculture, Food and Forestry pursuant to Art. 10 of EC Reg. 510/06 - Appetizer

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7 RELANGHE HAZELNUT PASTE with NOCCIOLA PIEMONTE I.G.P. hazeln paste LE SELEZIONI di ENRICO CRiPPA 100% Nocciole Piemonte I.G.P. Relanghe Nocciola Piemonte I.G.P. Icecream. Ingredients: (for approx. 500 g of ice-cream): 225 g whole milk, 125 g fresh cream, 60 g sugar, 80 g medium-toasted Relanghe P.G.I Piedmont Hazelnut paste, 1 egg yolk. Preparation: melt the sugar in a pan on a low heat or in a bain-marie, then add the milk and the hazelnut paste. Heat the mixture to 70, making sure it does not boil, and cook until obtaining a smooth mixture. Add the egg yolk and the fresh cream, and mix carefully to eliminate any lumps. Let cool and place in the ice-cream maker. 7 per pc (kg) NP001 I.G.P. Piedmont Hazelnut paste Medium toasting 1,0 4 LC132 NP005 NPF05 NPX05 I.G.P. Piedmont Hazelnut paste Medium toasting I.G.P. Piedmont Hazelnut paste Medium toasting I.G.P. Piedmont Hazelnut paste Strong toasting I.G.P. Piedmont Hazelnut paste Extra Strong toasting 3,0 1 5,0 2 5,0 2 5,0 2 Variety: Tonda Gentile Trilobata Guaranteed by the Ministry of Agriculture, Food and Forestry pursuant to Art. 10 of EC Reg. 510/06 Percentage of 100% Nocciola Piemonte I.G.P. - Ice-cream - Semifreddo - Creams - Preparations for sweets - Crepes - Desserts

8 elnut ste RELANGHE HAZELNUT PASTE WITH COCOA LE SELEZIONI di ENRICO CRiPPA 8 Hazelnut cream with cocoa Ingredients: (for approx. 1 kg of hazelnut cream): 4 egg yolks, 80 g sugar, 35 g flour, 500 g whole milk, 15 g cornstarch, 200 g fresh cream, 180 g Relanghe Hazelnut Paste with Cocoa. Preparation: Beat together the yolks and the sugar with a whisk until obtaining a soft and frothy cream. Sift together the flour and the cornstarch then add it into the dough. Beat the hazelnut paste into the dough and then gradually add the milk until forming a smooth cream. Filter and pour the cream into a pan on a medium heat until it begins to boil and keep beating with the whisk until obtaining a compacted consistence. Pour the cream into a baking dish, cover and let rest for around one hour in the fridge. Then add whipped cream and mix together until forming a smooth paste. Use it with a pastry tube to garnish other desserts or serve it a dish on its own. Natural Gianduja with 60% Nocciola Piemonte I.G.P. per pc (kg) PGR01 Paste of Toasted Nocciola Piemonte I.G.P. with Cocoa 1,0 4 PGR03 Paste of Toasted Nocciola Piemonte I.G.P. with Cocoa 3,0 1 Ingredients: Nocciola Piemonte I.G.P. 60%, sugar, Cocoa powder - Ice-cream - Semifreddo - Creams - Desserts

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10 RELANGHE HAZELNUT OIL LE SELEZIONI di ENRICO CRiPPA haze oil Made from TOASTED NOCCIOLA PIEMONTE I.G.P. Mechanically pressed Maximum production: 7 liters daily QON20 Piedmont Hazelnut I.G.P. Rolls Ingredients: 80 g Relanghe Piedmont Hazelnut I.G.P. flour 420 g flour g Relanghe Piedmont Hazelnut I.G.P. crumbs 40 g Relanghe Piedmont Hazelnut I.G.P. oil 10 g sugar 15 g fine salt 35 g brewers yeast 10 NO001 Preparation: Form a mound with the flour, sugar, and salt. Put the yeast, previously dissolved in warm water, in the center. Add oil and room temperature water and mix together until forming an elastic dough. Add the hazelnut crumbs just until the dough takes on a compacted consistence. Cover and let rest for around one hour until the first rise is complete. Once the volume has doubled, pinch the dough off into rolls of the desired size and shape and let rise a second time on the baking sheet. Preheat the oven at 220 degrees and bake the rolls for around 30 minutes. Temperature and baking time may depend on the oven used. per pc (Lt) QON20 Toasted Nocciola Piemonte I.G.P. Oil 0,25 2 NO001 Packaging: Small Can Toasted Nocciola Piemonte I.G.P. Oil Packaging: Big Can 1,0 1 Guaranteed by the Ministry of Agriculture, Food and Forestry pursuant to Art. 10 of EC Reg. 510/06 Percentage of 100% Nocciola Piemonte I.G.P. - Condiments for cold and hot food as well as vegetables - Preparation of desserts and biscuits - Preparation of Gianduja cream

11 ZELNUT KES RELANGHE HAZELNUT FLAKES AND FLOUR OF TOASTED NOCCIOLA PIEMONTE I.G.P. QFN01 11 Cannoncino with Relanghe Nocciola Piemonte I.G.P. Cream Flour Ingredients: (for approx. 4 people) tutto ok, solo cambiare as much as you need con (according to preference) Preparation: 24 hours beforehand, heat the cream in a pan to 90 and add the isinglass (softened previously in cold water). Meanwhile whip the egg yolks in a bowl, then combine the heated mixture with the sugar. Mix well. When the cream is slightly cooled, add the hazelnut paste and whisk together. Let cool overnight in the refrigerator at 3-4. The following day, whip the cream until forming stiff peaks and pour into a pastry bag. Fill the cannoncini and then coat the ends with hazelnut flakes. Flakes LC131 per pc (kg) LC131 QFN01 Nocciola Piemonte I.G.P. Flakes Packaging: Vacum-Packed Bag Nocciola Piemonte I.G.P. Flour Packaging: Vacum-Packed Bag 1,0 3 Variety: Tonda Gentile Trilobata Guaranteed by the Ministry of Agriculture, Food and Forestry pursuant to Art. 10 of EC Reg. 510/06 Percentage of 100% Nocciola Piemonte I.G.P. - Cakes - Biscuits - Garnishes - Decoration 1,0 3 - Hazaelnuts Bread and Breadsticks - Egg pasta with hazelnut flour - Hazelnut cake without flour

12 RELANGHE GLUCOSE AND WAFER gluco wafer LC150 LC140 Semifreddo Nuvola al Torroncino with Crunchy Torrone with Relanghe Nocciola Piemonte I.G.P. Ingredients: for the Italian Meringue: 8 egg whites, 450 g sugar, 50 g glucose, 150 g water. For the Semifreddo: 200 g Crunchy Torrone Relanghe, 1 l fresh cream, 1 wafer sheet. Preparation: For the Italian Meringue: melt the sugar in a pan adding water until reaching 120 degrees. Beat the egg whites until forming soft peaks, add the sugar mixture then finish beating until forming stiff peaks. For the Semifreddo: combine fresh cream and the Hazelnut chips with the Italian Meringue. Place in freezer until archiving the desired consistence. Top the Semifreddo with the wafer to produce a Cloud effect and serve with melted Gianduja Chocolate. 12 per pc (g) LC140 Glucose syrup GMO free - Desserts - Sorbetti - Ice-cream LC150 Ostia in fogli Ingredients: potatoes starch, water, olive oil - Desserts and decorations Sheets size: 35 x 50 cm

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14 RELANGHE FRONT OF HOUSE PRODUCTS DRAGÉES and BRUT e BUN QDL02 QDC01 front house, Dragees coffee bean, Dragees with Nocciola Piemonte I.G.P. QDF01 QBF01 QBL02 14 Brut e Bun new recipe with Nocciola Piemonte I.G.P. per pc (kg) QDF01 Dragées with Dark Chocolate & Nocciola Piemonte I.G.P. 1,0 2 Packaging: Loose QDL02 Dragées with Milk Chocolate & Nocciola Piemonte I.G.P. 1,0 2 Packaging: Loose QDC01 Dragées with Dark Chocolate & Coffee bean Packaging: Loose 1,0 2 - Garnishing for desserts - Ready to serve QBF01 Dragées with Dark Chocolate & Nocciola Piemonte I.G.P. 1,0 2 Packaging: Bag QBL02 Dragées with Milk Chocolate & Nocciola Piemonte I.G.P. 1,0 2 Packaging: Bag