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 roasted Piedmont hazelnut soufflé with pure hazelnut paste, a toasted nut crust, and a rich yet delicate center.

Italian Soft Nutella Cake with Molten Chocolate Hazelnut Center Story of the Dish Torta Soffice alla Nutella con Cuore Fondente is a modern Italian-style celebration cake built around the flavor combination that made gianduja famous: cocoa and hazelnut. Nutella itself was developed in Piedmont from the same historical relationship between chocolate and local hazelnuts that gave rise to gianduja. This cake takes that familiar flavor and turns it into a structured baked dessert