Gelato alla nocciola

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.

Jan Dec

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