Dark chocolate gelato is one of the defining flavors of the Italian gelateria. Chocolate entered European pastry after cacao arrived from the Americas and Italian confectioners gradually developed an extraordinary chocolate culture, especially in Turin. In gelato, chocolate is not merely a flavoring

A creamy Italian ricotta and orange soufflé with a naturally moderate rise, fresh citrus perfume, and tender center.

Bocconotti Abruzzesi (Traditional Italian Abruzzese Chocolate and Almond Pastries) A bocconotto is a single mouthful that behaves like a small sealed tart. A tender shortcrust shell, enriched with egg yolk and olive oil as well as butter, is pressed into a fluted mould, loaded with a dark filling of chocolate, ground toasted almonds and cocoa, capped with a second disc of pastry and baked until the edges take colour. Nothing is visible from the outside. The whole point of the