Italian Gianduja Semifreddo Story of the Dish Semifreddo alla Gianduia (Italian Gianduja Semifreddo) Gianduia is inseparable from the pastry tradition of Piemonte. Born in Turin from the marriage of cocoa and local hazelnuts, it became one of Italy’s most celebrated confectionery flavors. A proper gianduia semifreddo should taste clearly of roasted hazelnut, with dark chocolate providing depth rather than domination. Servings: 8 | Prep Time: 35 minutes | Cook Time: 15 minutes

Italian pastry shop style chocolate éclairs filled with vanilla pastry cream. Éclair al Cioccolato Fondente e Crema Pasticcera -Italian Chocolate Éclairs with Vanilla Pastry Cream Italian Chocolate Éclairs with Vanilla Pastry Cream Story of the Dish Although the éclair was born in France during the nineteenth century, it quickly found a permanent home in Italian pastry shops. Today, nearly every traditional pasticceria displays éclairs filled with silky pastry cream and finis

Traditional Zeppole di San Giuseppe with vanilla pastry cream and Amarena cherry. Zeppole di San GiuseppeTraditional -Italian Saint Joseph's Day Pastries with Vanilla Pastry Cream Zeppole di San Giuseppe Story of the Dish Zeppole di San GiuseppeTraditional -Italian Saint Joseph's Day Pastries with Vanilla Pastry Cream Few desserts are as deeply rooted in Italian tradition as the Zeppole di San Giuseppe. Every year on March 19th, Italians celebrate Saint Joseph, the patron sa