Our story
Since 1940 the Maietta family has grown hazelnuts in the green heart of Avella, in Irpinia. A story of land and patience, told one harvest at a time.
Where it all began
In Avella, where the Corylus Avellana takes its name, Raffaele Maietta planted the first hazelnut trees with a simple idea: to respect the land and give it the time to yield its finest fruit.
Since then, that care has passed from hand to hand, from father to son. The world around has changed, but not the way of working: slowly, honestly, with no shortcuts.
The thread of time
Raffaele Maietta plants the first trees in the countryside around Avella. A wager on the land, and on patience.
The sons take up the legacy and extend the groves, learning to read the seasons as one reads a family book.
The idea of crafting on the farm is born: no longer just a harvest, but spreads, pastes and hazelnuts made by our own hands.
A workshop within the farm itself. Every hazelnut is selected, roasted and crafted just a few metres from where it grew.
We don't sell hazelnuts.
We sell our land, one jar at a time.
The workshop
We roast slowly, in small batches, because the aroma of a hazelnut cannot bear to be rushed. No palm oil, no artificial flavourings: just the raw ingredient and the hand of those who know it.
Having the workshop within the farm means just one thing: control over every step, from the harvest to the jar that reaches your table.
Recognition
2022
Digital enterprise category
Award from Coldiretti Giovani Impresa for the blockchain traceability project started on the hazelnut production process. Reported by the Italian news agency ANSA. The system is still under development.
Source: ANSAPEI-AGRI
Lead partner of the operational group
We lead a research project funded by the Campania Rural Development Programme, together with the University of Campania Luigi Vanvitelli and other partners, on bioeconomy applied to the food supply chain.
Source: Regione Campania2017
In partnership with Slow Food Campania
A gastronomic award given to local producers who safeguard the products and know-how of their territory.
Source: Slow Food Campania2018
«La regina delle golosità» competition
Third place among the hazelnut spreads and winner of the Premio Gusto Giovani, awarded by the student jury of the Santa Caterina da Siena – Amendola catering school.
Source: OttopagineOthers have written about us:
Marco Maietta interviewed on the Avella hazelnut and the mortarella cultivar. The article reports that the farm processes 60 tonnes of in-shell hazelnuts a year.
Corriere della Sera, 2026Coldiretti Avellino picks Noccioro among the Irpinian farms for Irpinia Mood 2026, with Irpinian hazelnuts and the products made from them.
Il Mattino, 2026Noccioro at number 16 among the best products at Salone del Gusto 2016, chosen by the magazine's editors.
Dissapore, 2016In their list of hazelnut spreads without palm oil, Campania section.
Dissapore, 2016A technical gelato blog lists Noccioro hazelnut paste among the ingredients of one of its recipes.
Jo Pistacchio, 2016Selected by the Campania Region for:
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