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  • Dining in & out: Articles & Reviews
    Marina Melchionda(August 09, 2010)
    “Defining Nutella as a hazelnut and chocolate spread is like saying that Michelangelo’s David is huge block of marble”. We meet with Gigi and Clara Padovani, authors of “Passione Nutella”, a book of Nutella-based recipes in its second edition written in collaboration with highly acclaimed New York chefs and soon to be released both in Italian and English.