A pure Italian hazelnut affogato pairing roasted hazelnut gelato with fresh espresso and toasted nuts for a clean, aromatic, restaurant-style finish.

Semifreddo alla Ricotta, Miele e Nocciole Piemonte IGP (Italian Ricotta, Honey and Piedmont Hazelnut Semifreddo) Story of the Dish Semifreddo alla Ricotta, Miele e Nocciole Piemonte IGP is built around one of the most useful principles in Italian pastry: frozen desserts do not need to become rock hard to feel luxurious. Semifreddo literally suggests a partially frozen texture, and the best versions sit between mousse, frozen custard, and gelato. In this recipe, ricotta provid

L’Aquila developed one of Italy’s most recognizable departures from classic white torrone: a tender chocolate-and-hazelnut style closely associated with the city’s twentieth-century confectionery tradition and especially with the Nurzia name. Tradition does not have to be medieval to be authentic. A product becomes part of a place when generations make it, eat it and identify with it. Chocolate changes both the flavor and structure of nougat, adding cocoa butter, bitterness a