The presence of hazelnut in Campania in ancient times is confirmed by the finding of carbonized hazelnut trees very similar to those present in Agerola,  in the Pompeii excavations. The climate and the fertile soil are particularly favorable to this cultivation, and have allowed it to spread in most of the plains and the hills. The valves are smooth and thin; the kernel is creamy white, has a very pleasant taste and can be extracted easily in one piece, which makes this hazelnut appreciated more by the confectionary industries and the consumers. The harvest is concentrated in the months of September.