Crema alla Nocciola | Italian Hazelnut Pastry Cream Story of the Dish Traditional Italian Hazelnut Pastry Cream Crema alla nocciola is one of the most elegant creams in Italian pastry, particularly associated with Piedmont, where the celebrated Nocciola Piemonte IGP, especially the Tonda Gentile Trilobata, has become a symbol of Italian confectionery. A professional hazelnut cream should taste unmistakably of roasted hazelnuts. It should not taste primarily of sugar, cocoa, v

Italian Jerusalem Artichoke, Leek and Hazelnut Vellutata Story of the Dish Topinambur has a particularly strong place in Piedmontese cooking, where it is famously served with bagna càuda and appears in autumn and winter vegetable preparations. Its flavor is earthy, slightly sweet, and faintly reminiscent of artichoke. Because the tuber is naturally starchy, it needs no potato. Piedmont hazelnuts make an especially coherent garnish, connecting the soup to the same regional pan

Vellutata di Sedano Rapa, Mela e Nocciole (Italian Celeriac, Apple and Hazelnut Vellutata) Vellutata di Sedano Rapa, Mela e Nocciole Story of the Dish Celeriac is particularly at home in the cool-weather cooking of northern Italy and neighboring Alpine traditions. Its flavor sits between celery, parsley root, and fresh nuts, becoming sweeter and rounder after slow cooking. A tart apple contributes acidity rather than dessert-like sweetness, while hazelnuts echo the earthy cha