San Marco dei Cavoti, in the province of Benevento, is famous for croccantino, a confection closely associated with the late nineteenth-century work of local pastry makers and particularly with the Borrillo tradition. Croccantino belongs to the broad Italian world of torrone and nut sweets, but it is structurally different from white nougat. There is no whipped egg-white matrix. Instead, roasted hazelnuts are bound with caramelized sugar and then protected by chocolate. The d

A contemporary Italian coconut and white chocolate soufflé with restrained sweetness, toasted coconut, and a tender center.

A classic Italian restaurant-style dark chocolate soufflé made with 70% chocolate, a delicate meringue structure, and a warm, tender center.