Dish
Gelato alla nocciola
Hazelnut Gelato
Gelato alla nocciola is made with a base of milk, sugar, and cream, which is then flavored with hazelnut paste. The mixture is then churned in an ice cream maker until it reaches a smooth and creamy consistency. The result is a rich and nutty gelato that is perfect for serving on its own or as a topping for other desserts.
Origins and history
Gelato alla nocciola has been a popular dessert in Italy for centuries. The use of hazelnuts in desserts can be traced back to the Roman Empire, and today, it is a staple of Italian cuisine and can be found in gelaterias all over the country.
Dietary considerations
Gluten-free, vegetarian
Variations
There are many variations of gelato alla nocciola, including adding chopped hazelnuts for texture or using almond milk instead of cow's milk for a vegan version.
Presentation and garnishing
Serve in a small bowl or cup, garnished with chopped hazelnuts or a drizzle of chocolate sauce.
Tips & Tricks
For a more intense hazelnut flavor, toast the hazelnuts before making the hazelnut paste.
Side-dishes
Biscotti, cannoli, panna cotta
Drink pairings
Espresso, amaretto liqueur
Delicious Gelato alla nocciola recipes
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