Italian Gianduia and Hazelnut Milk Cake Story of the Dish Torta al Latte al Gianduia e Nocciole brings together the delicate character of Italian milk cake with one of Piedmont’s greatest contributions to the world of confectionery: the marriage of chocolate and hazelnuts. The objective is very specific. This must remain a Torta al Latte. It should not become a brownie, a dense chocolate cake or a heavy hazelnut torta. The crumb should remain soft, fine and springy, while Gia

Crema di Liquore alla Nocciola Piemontese (Homemade Italian Piedmont Hazelnut Cream Liqueur) Story of the Dish Ingredient Selection and Quality The quality of fresh roasted hazelnuts determines the quality of the finished liqueur. Homemade Italian liqueurs contain very few ingredients, so there is nowhere for stale produce, weak aromatics or poor-quality alcohol to hide. Choose ingredients at peak condition, clean them carefully and remove any bruised, oxidized or bitter mate

Italian Piedmont Hazelnut Semifreddo Story of the Dish Semifreddo alla Nocciola Piemontese (Italian Piedmont Hazelnut Semifreddo) Hazelnuts are one of Piemonte’s great culinary treasures. The Tonda Gentile Trilobata, cultivated especially in Langhe, Roero and Monferrato, is prized for its delicate aroma and sweetness after roasting. This semifreddo keeps hazelnut as the dominant flavor. Freshly roasted nuts and pure hazelnut paste create depth without making the dessert heavy