Crema Chantilly all’Italiana | Italian Chantilly Cream Italian Chantilly Cream Story of the Dish Classic Italian Vanilla Chantilly Cream Crema Chantilly is one of the most elegant and useful preparations in pastry. In its classical French definition, crème Chantilly is simply heavy cream whipped with sugar and vanilla. In everyday Italian pastry terminology, however, the name is sometimes used more broadly, which can create confusion with crema diplomatica. For this recipe, w

Italian Milk Cake Filled with Nutella Story of the Dish Torta al Latte Ripiena di Nutella takes the delicate structure of a traditional Italian milk cake and introduces a rich chocolate and hazelnut center. The concept sounds simple, but balance is essential. Nutella is dense, sweet and rich in fat. Torta al Latte is soft, aerated and delicate. If too much filling is used, the Nutella overwhelms the cake and compresses its crumb. If too little is used, the filling disappears

Gnocco Fritto con Salumi, Fried Dough with Italian Cured Meats Story of the Dish Region: Emilia Romagna Traditional areas: Modena, Reggio Emilia and Parma Course: Antipasto Serves: 6 Yield: Approximately 24 pieces Gnocco Fritto is one of the great expressions of the table culture of Emilia Romagna. It is a simple dough, rolled thin, cut into pieces and fried until it inflates into light, hollow pillows. Served hot, it is accompanied by the extraordinary cured meats of the reg