On the first Sunday of October , the town of Infiesto pays homage to the hazelnuts that, centuries ago, were shipped to the continent, piled high on ships (in the 18th century, it was common to see English ships arriving at the port of Gijón to load hazelnuts, and the same occurred in the ports of Villaviciosa and Ribadesella). Asturian production suffered a long decline due to the rise of other livestock specializations and low prices for the product. The ever-present hazelnut tree remained hidden in the landscape, with no interest in its cultivation or commercialization. Only a few areas, such as Piloña , with its Hazelnut Festival, are trying to revive the hazelnut as a symbol, and also the potential trade of this nut, which is increasingly in demand both raw and as a byproduct for confectionery and liqueur production. Despite the decline in hazelnut production, Asturias ranks second nationally in production after Catalonia. It has native varieties such as: Negreta, Amandi, Quirós, Espinareda, Casina and Villaviciosa , which occupy a preferential place in the international scale of qualities.
In present-day Piloña, the hazelnut has once again found well-deserved recognition for its quality and is moving towards increased production by renewing its trees and expanding into new plantations. The hazelnut has a bright future and is bolstered in this region by its own brand . The organization of a festival that has just celebrated its thirtieth anniversary also plays a significant role, having already reached nearly 20 tons in sales in just two days. This festival has become an emblematic hub for Asturian hazelnuts, surpassing other municipalities with long-standing hazelnut-growing traditions such as Aller, Cornellana, Teverga, Belmonte, Grado, Quirós, and Allande.
According to technical guidelines, the future of hazelnut cultivation in Piloña hinges on establishing a new foundation for its growth. This requires rejuvenating the trees, fertilizing, and implementing phytosanitary controls . Rejuvenation is achieved through pruning, removing 50% of the vegetation to encourage the growth of new branches, and eliminating dead or excessively leaning branches. It is also emphasized that many hazelnut trees are too old and require replanting.
And by replanting hazelnut trees, a collective dream is also nurtured, along with a whole parallel gastronomy that will continue to reflect the spirit of Asturias. That's why the Hazelnut Festival generates so much excitement and attracts so many people. The awards given at this event also contribute to this: prizes for nut quality , best harvesters , youngest harvesters , oldest harvesters , awards for plantations, and hazelnut pastries …
Information:
Bizcochu d'Ablana
To make the cake, mix the cream with the sugar and stir gently until it becomes creamy. Then add three yolks, lemon zest and cognac. Everything is mixed well.
When this is done, flour is added with the yeast and the three whites beaten to the point of snow. It mixes well and goes into the oven (150 degrees).
To make the cream, prepare a pastry cream. Bring the milk to a boil with the cinnamon and lemon, reserving a small amount to mix with the cornstarch. Once the milk begins to boil, add the sugar and the milk with the cornstarch, stirring constantly. When it reaches the desired consistency, remove from the heat and mix in the ground hazelnuts. Let it cool.
When we have all this, we split the cake in two parts and bathe with the first syrup; then we take at least half of the cream well extended by the sponge cake; we put the other layer on it and we go back to bathe it with the syrup, spreading more cream over it. Once this is done, sprinkle with sugar and burn it with an iron. If there is a lot of cream, it will be used as an ornament.
Sponge cake ingredients
3 eggs, lemon zest, 1 cup of sugar, 1 cup of cream, 2 cups of flour, 2 tablespoons of sugar, 2 tablespoons of cognac and yeast.
Ingredients of cream
1 liter of milk, 4 tablespoons of cornstarch, 250 grs. of ground hazelnuts, cinnamon, 11 tablespoons of sugar, lemon and syrup (water, sugar and cognac).
Text: © Ramón Molleda for asturias.com
