Mattia Pariani, the founder of Pariani, began in 2001 with a special project to extract oil from the seed of the Piedmont Hazelnut IGP. Today, Pariani works with five top quality Italian nuts including IGP Hazelnut from Piedmont, the Lara walnut from Veneto, Bronte DOP pistachios from Sicily, the Romana of Noto almond from Sicily and Pisan Littoral pine nuts from San Rossore Park in Tuscany. From the union of the best selection of nuts and innovation, Pariani produces a range of high quality products such as cold pressed nut oils, flours, 100% pure pastes, spreads and an exclusive line of defatted nut flours. The Pariani exquisite candied fruit peels come from carefully selected high quality citrus of Sicilian orange, lemon and bergamot, and are candied slowly with traditional methods to retain all the organoleptic qualities of fresh fruit. Pariani products are present in the kitchens of many Michelin-star chefs and used by leading master chocolatiers, patissiers and artisan ice-cream makers all over the world.