Crostata alla Nutella e Nocciole Piemonte
- Jul 31
- 2 min read
Story of the Dish
Few desserts represent modern Italian home baking better than the Crostata alla Nutella. While the classic Italian crostata has existed for centuries—traditionally filled with fruit preserves or pastry cream—the arrival of Nutella in the 1960s inspired a new generation of bakers to reinterpret this beloved tart.
This version pays tribute to Piedmont, the birthplace of Nutella and home of the world-famous Nocciola Piemonte IGP, one of the finest hazelnut varieties available. Grown in the rolling hills of the Langhe and Roero, these hazelnuts are prized for their intense aroma, exceptional sweetness, and naturally buttery texture.
The buttery pasta frolla provides the perfect contrast to the rich Nutella filling, while toasted Piedmont hazelnuts add a satisfying crunch and deepen the dessert's flavor. Finished with the traditional lattice top, this crostata is equally at home on an elegant dessert table or served alongside an afternoon espresso.
Simple, rustic, and unmistakably Italian, it has become one of the country's favorite homemade desserts.
Ingredients
Serves: 10–12
For the Pasta Frolla
3¾ cups (470 g) all-purpose flour
1 cup (225 g) cold unsalted butter, cubed
1 cup (200 g) granulated sugar
2 large eggs
1 egg yolk
1 tsp vanilla extract
Zest of 1 organic lemon
1 tsp baking powder
Pinch of fine sea salt
For the Filling
2 cups (600 g) Nutella
1 cup (140 g) toasted Piedmont hazelnuts, roughly chopped
1 tbsp unsalted butter
For Finishing
1 egg beaten with 1 tbsp milk (egg wash)
Powdered sugar
Preparation
Prepare the pasta frolla by combining the flour, sugar, baking powder, and salt in a large bowl.
Rub the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the eggs, egg yolk, vanilla, and lemon zest.
Mix only until a smooth dough forms.
Wrap in plastic wrap and refrigerate for at least one hour.
Preheat the oven to 350°F (175°C).
Grease a 10-inch (25 cm) tart pan with a removable bottom.
Roll out about two-thirds of the chilled dough to approximately ⅛ inch (3 mm) thick.
Line the tart pan, pressing gently into the corners.
Spread the Nutella evenly over the base.
Sprinkle the chopped toasted hazelnuts across the entire surface.
Roll out the remaining dough and cut it into long strips.
Arrange the strips in the traditional lattice pattern over the filling.
Brush the lattice lightly with the egg wash.
Bake for 35–40 minutes, until the pastry is beautifully golden.
Allow the crostata to cool completely before removing it from the pan.
Dust lightly with powdered sugar immediately before serving.
Wine Pairing
This rich hazelnut dessert pairs wonderfully with:
Brachetto d'Acqui
Moscato d'Asti
Recioto della Valpolicella
Espresso
Cappuccino
Chef Tips
Refrigerate the Nutella for 20–30 minutes before spreading it onto the crust to help maintain its texture during baking.
Always toast the hazelnuts before using them. This dramatically enhances their aroma and flavor.
Do not overwork the pasta frolla. A tender crust depends on minimal mixing.
Let the crostata cool completely before slicing to allow the Nutella filling to set properly.
For an authentic Piedmont finish, decorate with whole toasted Nocciola Piemonte IGP hazelnuts and serve with a scoop of homemade vanilla gelato.
— Chef Gianluca
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