Like most people we know, we are also guilty of eating our La Molina Gianduja (Chocolate and Hazelnut) Spread aka "the good nutella" late at night, with a spoon, standing in our pajamas. But there are really many uses for this outstanding ingredient that is made by the chocolatier Massimiliano Lunardi in Tuscany.
One of the specialties we like to make this time of year is the Gianduja Italian Crostata. In fact our recent holiday La Molina Gianduja crostata was repinned by the New York Times on their "Your Holiday Dessert Pins" pin board.
All of us at Gustiamo do the Gianduja Italian Crostata a little differently. Beatrice (see photo, above) uses a family recipe. Danielle was inspired by her 20-something Sicilian baker friend in Palermo, Katia, who feels she has perfected her mother's crostata. The biggest change that she makes to her mother's recipe is using La Molina Gianduja spread which she says makes all the difference.