A staple at every Italian gelateria, nocciola is a classic hazelnut gelato. It is prepared with a fragrant hazelnut paste that is combined with a base of milk, cream, eggs, and sugar to create a creamy treat that is characterized by its nutty flavor. The best hazelnut gelato in Italy is produced from Piemonte hazelnuts, which are considered the finest variety for the confectionery industry. They provide the delicate, nutty flavor and the characteristic aroma. Nocciola or hazelnut gelato is often combined with chocolate to create bacio—another popular gelato flavor—but most gelaterias offer it on its own, as an essential addition to their offer.
This classic flavor combines hazelnuts and milk chocolate into a rich, smooth gelato. Though similar to the bacio flavor, gianduia is typically prepared with milk chocolate and does not incorporate crushed hazelnuts. It was modeled on gianduia, an iconic Italian cocoa, sugar, and hazelnut paste that was initially introduced in the 19th century. Similar to the gianduia confection, the gelato is also usually associated with Piedmont, a region famous for its hazelnuts, but it is commonly found in numerous gelaterias throughout the country.
The remarkable baklava is a luscious dessert created with layers of thin phyllo dough intertwined with chopped nuts, all doused in a sweet, viscous syrup. The popularity of baklava has long surpassed borders, regions, and ethnic groups to become a dessert whose origin and invention is claimed by numerous countries. It is probable that it has an Assyrian origin, dating back to the 8th century, from where it spread out throughout the region all the way to Greece. The Greeks altered the recipe and created the thin sheets, known today as phyllo dough, but modern-day baklava is believed to be an original Turkish creation. However, it is almost impossible to pinpoint baklava's exact place of origin, and the debate about its authenticity is still going on between Türkiye and Greece. Traditionally, baklava is made with sheets of paper-thin pastry at the bottom, followed by chopped nuts which are then topped with additional pastry layers. The other traditional way suggests alternating layers of phyllo dough with layers of chopped nuts. The original and authentic baklava should always have a nut-based filling, most commonly walnuts, hazelnuts, or pistachios, but modern versions have introduced unusual fillings such as apricots, chocolate, and even ground cookies. The dessert is typically prepared in large trays, and it is then sliced into squares, triangles, or diamond shapes before being doused in a luscious syrup made with water and sugar or honey. Very often, the syrup is flavored with sliced lemon, rose water, cinnamon, or cardamom. It is supposed to cover the entire tray and keep the delicate pastry succulent, creating a sweet and juicy cover around it. Iranian or Persian baklava differentiates itself because it is drier and lighter than other regional varieties, and it is often flavored with rose water. Even though it was once regarded as a decadent treat that was mostly enjoyed by the aristocracy, the famous baklava is now a traditional pastry and a dessert offered in numerous Oriental, Turkish, or Greek restaurants. It is also often found in pastry shops across the Balkan region all the way to the Middle East.
Qatayef is an Arabian dessert and a staple of the Ramadan holiday feast. It is a sweet pancake that is usually filled with cheese or nuts such as walnuts, almonds, pistachios, or hazelnuts. Qatayef can also be consumed plain, topped with clotted cream, or drizzled with sugar syrup. It is believed that nothing is better after the Ramadan fasting than a few nights of socializing and feasting on qatayef, which is either prepared throughout the streets in food stalls or brought over to friends as a sweet gift. Although the dish has Fatimid origins, today it is very popular throughout Levant and Egypt as well, where it is baked in numerous households. The biggest qatayef was made in the city of Bethlehem, currently holding a record with a weight of 104 kilograms and 3 meters in diameter. Apart from the sweet version, qatayef can also come as a savory snack filled with cheese or served plain as a side dish.
Italian bacio is a classic gelato flavor that combines hazelnuts and chocolate. It was inspired by the famous bacio Perugina, a popular chocolate confectionery consisting of gianduja and chopped hazelnut filling, all topped with a whole hazelnut and coated in dark chocolate. The name translates to a kiss, denoting a combination of ingredients that perfectly complement each other. Similar to the confectionery product, this gelato variety is characterized by its pale brown color and a nutty flavor that is often elevated with the addition of chopped hazelnuts.
Both crispy and creamy in texture, this French cake is traditionally made with almond or hazelnut meringue sponge cake separated with layers of whipped cream or buttercream. The cake takes its name from the French word dacquois, meaning from Dax, referring to a town located in southwestern France, but the term dacquoise itself has come to signify any dessert with layers of nut meringue sponge cake. The cake is believed to have originated in the 17th century, when it was invented as a luxurious dessert for the people of the French court. The recipe later became very popular in England, after numerous French chefs moved there to cook for the upper class. Its huge popularity generated a wave of different versions of the cake, such as the infamous marjolaine, a rectangular variety of dacquoise known as the mother of all French desserts, which is made with meringue sponge cake and chocolate buttercream.
Baci di dama, meaning lady's kisses, are traditional hazelnut butter cookies with a layer of chocolate-hazelnut spread sandwiched between them. They originated in pastry shops in Tortona, Piedmont (famous for its hazelnuts), in the second half of the 19th century. The name of these cookies refers to their visual appearance, since it is reminiscent of two mouths kissing, or the mouth of a lady (ladies didn't use to open their mouths while kissing, as it was considered crude). Baci di dama is often used as a holiday cookie, and they are sometimes even referred to as the Italian version of popular Oreo cookies.
Named after Salome's dance to make Herod crazy with lust, torta setteveli (cake of the seven veils) unsurprisingly achieves more or less the same results. This traditional Sicilian birthday cake consists of an alternating combination of chocolate and hazelnut layers. From bottom to top: chocolate sponge, praline crunch, hazelnut Bavarian cream, chocolate sponge, hazelnut Bavarian cream, chocolate mousse, and finally, a layer of chocolate glaze on top. It is still unclear who had created this delicious cake, so some credit Capello of Pasticceria Capello in Palermo, while others claim that Luca Mannori from Prato made it first (and won the 1997 Pastry World Cup in France).
Bülbül yuvası is a unique Turkish dessert made with phyllo dough that is shaped into rings which are then traditionally filled with ground pistachios, although hazelnuts, almonds, and walnuts can also be added, if desired. After the dessert has been baked, it is sprinkled with a syrup consisting of sugar, water, and lemon juice. The name of this sweet treat means nightingale’s nest, referring to its visual appearance. It is recommended to serve bülbül yuvası with a cup of coffee or a glass of Turkish tea.
Tartufo is a dome-shaped, frozen Italian dessert that is prepared with various gelato flavors that are sculpted around different fillings. Although the original tartufo hails from Pizzo and combines dark chocolate filling, hazelnut ice cream, and cocoa powder, this classic nowadays comes in a number of modern versions that significantly differ from the original. Any gelato flavor can be used in its preparation, and while the fillings may include fruits, cookies, or maraschino cherries, the coatings range from chocolate shells, ground or chopped nuts, cookie crumbs, or desiccated coconut.
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