COOK BOOK PARIANI by parianiorg

COOKBOOK 1

Introduction This recipe book is a gift from our customers, who used our ingredients according to their tastes and let us know the results, sending or posting on their social media procedures, methods, photos, advices. All recipes are signed by the person who made them. There are simple and quick ones, of instant gratification. And others that are hard to master, and demand for high skills: a great challenge, won by the many amateur chefs, pastry chefs and ice cream makers, who discovered our raw materials, originally designed for professionals, then also packaged in the right amount for kitchens and domestic pantries. Thatâ&#x20AC;&#x2122;s exactly what we wanted: that our ingredients could be within everyoneâ&#x20AC;&#x2122;s reach, transversal to all levels of technical expertise and culinary passion, that anyone might feel like a really successful chef at home. To make it easier to consult this cookbook, we have divided the chapters according to the Pariani main ingredient in the recipe, and we have separated the savory dishes from the desserts. Some recipes are repeated several times, because they require more than one Pariani ingredient. And now: to the ovens and stoves! And let us know your new culinary masterpieces!

Mattia Pariani

Index 1. Recipes with nut oils 1.1 1.2 1.3 1.4 1.5 1.6 1.7

SAVORY DISHES Spaghetti with pistachio pesto and stracciatella cheese Salmon in Kataifi crust and pistachio oil Pistachio Pizza Lightly smoked Fassona meat with hazelnut oil Rucola pesto with organic Pecan nut oil DESSERT Almond biscuits filled with lavender cream Carrot and Pecan nut pie

pag. 8 pag. 9 pag.11 pag.17 pag. 19 pag. 20 pag. 22

2. Recipes with Burrolio SAVORY DISHES 2.1 Risotto with hazelnut burrolio and black truffle 2.2 Risotto with pears, walnuts and walnut burrolio 2.3 Zucchini and carrot pie DESSERT 2.4 Pistachio Pie 2.5 Pistachio cheesecake 2.6 Almond, peach and white chocolate cheesecake 2.7 Hazelnut cheesecake 2.8 Tart with hazelnut spread, ricotta, gianduia 2.9 Strawberry tartlet with vegan shortpastry 2.10 Cocoa Torcetti Biscuits

pag. 24 pag. 26 pag. 28 pag. 30 pag. 31 pag. 33 pag 35 pag. 37 pag. 39 pag. 41

3. Recipes with whole nuts 3.1 3.2 3.3 3.4 3.5 3.6 3.7 3.8 3.9

SAVORY DISHES Lightly smoked Fassona meat with hazelnut oil Pumpkin and carrot soup with toasted hazelnuts Buckwheat and sicilian pistachio salad Tagliatelle with prawns and pistachios Roast sea bream fillets in crust DESSERT Saffron and pistachio pudding Pistachio and strawberries tiramisĂš, no eggs Carrot and Pecan nut pie Khaki, vanilla and cinnamon pie

pag. 42 pag. 44 pag. 46 pag. 48 pag. 51 pag. 53 pag. 55 pag. 57 pag. 59

4. Recipes with chopped nuts SAVORY DISHES 4.1 Risotto with blueberries, cheese and hazelnuts 4.2 Lasagna with pistachio bĂŠchamel and chopped pistachios 4.3 Spaghetti with pistachio pesto and cheese 4.4 Homemade burrata with mortadella and pistachios 4.5 Salmon fillet with pistachio paste DESSERT 4.6 Hazelnut cheesecake 4.7 Hazelnut and pistachio cheesecake 4.8 Hazelnut and pistachio pancakes 4.9 Pistachio pancakes 4. 10 Pistachio mini tiramisu 4.11 Pistachio pie 4.12 Soft pistachio biscuits 4.13 Biscuit ice cream with chopped pistachios 4.14 Pistachio sweet sushi 4.15 Pistachio namelaka, rasberry, cornflakes cake 4.16 Pistachio chocolate salami 4.17 Khaki, vanilla and cinnamon pie

pag. 61 pag. 63 pag. 65 pag. 66 pag. 68 pag. 69 pag. 71 pag. 73 pag. 75 pag. 77 pag. 78 pag. 79 pag. 81 pag. 82 pag. 83 pag. 85 pag. 86

5. Recipes with nut flours SAVORY DISHES 5.1 Chicken naggets with hazelnut flour breading DESSERT 5.2 Yogurt and red berries tart 5.3 Carrot pie with pistachio flour 5.4 Pistachio Pie 5.5 Quadrotti with white chocolate and pistachios 5.6 Apricot and pistachio muffins 5.7 Pistachio, raspberry and white chocolate tart 5.8 Pistachio crêpes 5.9 Pistachio donut with candied sour cherries 5.10 Walnut and vanilla biscuits

pag. 88 pag. 90 pag. 93 pag. 94 pag. 95 pag. 96 pag. 98 pag. 102 pag. 104 pag. 106

6. Recipes with 100% nut pastes 6.1 6.2 6.3 6.4 6.5 6.6 6.7 6.8 6.9 6.10 6.11 6.12 6.13 6.14 6.15 6.16 6.17 6.18

SAVORY DISHES Lasagna with pistachio béchamel Pasta with pistachios Pistachio tagliatelle with gorgonzola and bacon Salmon fillet with pistachio paste Homemade burrata with mortadella and pistachios Pistachio sandwich Gnocchi with hazelnuts and parmesan Pumpkin porridge with hazelnut paste Pasta with almond paste and parmesan DESSERT Chunks of cocoa, cinnamon and hazelnuts Baskets with cocoa and hazelnut custard Crêpes with hazelnut and pistachio Hazelnut, coffee, cinnamon cake Tart with hazelnut spread, ricotta, gianduia Hazelnut cheesecake Almond, peach, with chocolate cheesecake Pistachio cheesecake Figs and pistachio mini cheesecake 5

pag. 107 pag. 109 pag. 111 pag. 113 pag. 114 pag. 116 pag. 118 pag. 120 pag. 122 pag. 124 pag. 126 pag 128 pag. 130 pag. 132 pag. 134 pag. 136 pag. 138 pag. 140

6.19 6.20 6.21 6.22 6.23 6.24 6.25 6.26 6.27 6.28

Pistachio and strawberries tiramisĂš, no eggs Pistachio Pancakes Pancakes with pistachios and hazelnuts Pistachio tiramisu Pistachio sweet sushi Pistachio namelaka, raspberry, cornflakes cake Pear porridge with pistachio paste Pistachio and chocolate cake with berries Vanilla muffins with almond ricotta Maple: mini portions with maple syrup

pag. 142 pag. 144 pag. 146 pag. 148 pag. 150 pag. 151 pag. 153 pag. 154 pag 156 pag. 158

7. Recipes with 50% nut spread 7.1 7.2 7.3 7.4 7.5 7.6 7.7 7.8 7.9 7.10 7.11 7.12

DESSERT Chocolate baked donuts with hazelnut and cocoa spread Hazelnut and pistachio cheesecake Hazelnut and pistachio cheesecakes Pistachio Tiramisu Pistachio mini tiramisu Warm heart chocolate cake with pistachio spread Soft pistachio biscuits Pistachio pie Pistachio sweet focaccia Pistachio crĂŞpes Pancakes with pistachios and hazelnuts Khaki, vanilla and cinnamon pie

pag. 162 pag. 164 pag. 166 pag. 168 pag. 170 pag. 171 pag. 172 pag. 174 pag. 175 pag. 177 pag. 179 pag. 181

8. Recipes with candied and dehydrated fruit 8.1 8.2 8.3 8.4 8.5 8.6

DESSERT Candied orange and dark chocolate loaf cake Classic Panettone Panettone with amaretto glaze Panettone with candied orange paste Panettone 2.0 by Oscar Pagani Panettone with candied orange, lemon and cedar 6

pag. 183 pag. 185 pag. 189 pag. 191 pag. 194 pag. 196

8.7 Pistachio donut with candied sour cherries 8.8 Fillets of candied orange peel covered with chocolate 8.9 Pandoro with candied orange paste

pag. 199 pag. 201 pag. 202

9. Recipes with natural essences DESSERT 9.1 Almond biscuits filled with lavender cream

pag. 205

1. RECIPES WITH NUT OILS 1.1 SPAGHETTI WITH PISTACHIO PESTO AND STRACCIATELLA CHEESE by @ecca_foodetails

Ingredients Spaghetti - 280g Sicilian Pistachios Pariani - 90g Stracciatella cheese- 120g Basil leaves -15 Pariani Sicilian Pistachio Oil - 1 tbsp Sale â&#x20AC;&#x201C; as needed The preparation method First, blend 75g of pistachios together with a tablespoon of pistachio oil and basil, add the stracciatella and continue to blend until all the ingredients have blended. Cook the pasta in salted boiling water for as long as necessary. Meanwhile, pour the pistachio and stracciatella pesto into a pan, add a ladle of cooking water, a pinch of salt and stir for a few seconds keeping the heat of the stove very low. Drain the pasta and pour it into the pot with the pesto, coarsely crush the 15g of leftover pistachios and add them at the end for decoration. Mix everything andâ&#x20AC;Ś pasta is ready! 8

1.2 SALMON IN KATAIFI CRUST AND PISTACHIO OIL by @fitvssweet

Ingredients Kataifi Pasta â&#x20AC;&#x201C; as needed (according to the size of the salmon fillet) Fresh or pre-cooked salmon fillet Egg white - to taste Yeast flakes - to taste Pariani Pistachio Oil - to taste The preparation method If using a fresh salmon fillet, cook it in a pan - 3 minutes on each side, without adding fats. Let it cool down. Alternatively, you can use the already cooked and packaged natural salmon fillet. Take the Kataifi dough (you can find it in the supermarket in the refrigerator counter together with the filo pastry & co) and gently "shell" some of the threads with your hands. Place the salmon fillet in the middle of the threads and, always gently, wrap it between them, brush the Kataifi dough with a little egg white which will help seal the dough around the salmon. Sprinkle with a little nutritional yeast flakes and proceed with cooking: it can be done in the oven (189 Â° C) or in an air fryer for a few 9

minutes, until the Kataifi dough has obtained the desired browning. Consider that the salmon fillet inside is already cooked and that the Kataifi pasta is like phyllo dough, so it cooks very quickly. Once baked, add a drizzle of pistachio oil and some pistachios to decorate the dish.

1.3 PISTACHIO PIZZA by @fitvssweet

Ingredients Dough Strong flour - 630g Re-milled semolina - 70g (it can be replaced with the same weight of flour Fresh brewer's yeast - 3.5g (dry yeast can also be used, considering that 25g of fresh brewer's yeast corresponds more or less to 7g of dry yeast) Salt - 7g Evo (extra virgin oil) Oil - 15g Water at room temperature - 550 ml Filling Smoked or grilled cooked ham powder (can be replaced with cooked ham slices) Pistachio pesto Pariani Sicilian Pistachio Oil Sicilian Pariani Pistachios or Sicilian Pariani Pistachio Grains Milk cream

The preparation method For the dough: in a large enough bowl, combine flour, semolina, crumbled yeast (without dissolving it first in water). Add the first 440 ml of water and mix with a silicone or wooden spatula, until you obtain a compound that has absorbed the liquid but is not yet homogeneous. Continue to knead by hand until it is quite homogeneous. Cover the bowl with a tea towel and let it sit at room temperature for about 30 minutes.

After the time has elapsed, resume the dough that has rested and add the remaining part of water. When it is perfectly absorbed, add the salt (never put it first because it must be incorporated "away" from the yeast). Finally, when the salt is well incorporated, add the extra virgin olive oil.

This procedure can be done by hand, with the Thermomix or with the mixer. In any case, the result must be a bound, elastic and resistant dough. At this point, make some creases in the dough and leave it in the lightly oiled bowl (the bowl must be large enough because at this stage the dough will grow a lot). Cover and seal with plastic wrap and refrigerate until the next day.

The next morning, sprinkle two trays with the re-milled durum wheat semolina (flouring avoids compromising the hydration of the dough and the achieved balance). Divide the dough into blocks between 250g and 300g (according to the size of the pizza you want to get but also according to the size of the pan you will use. With the indicated doses you should get 4 balls of 280-300g + 1 small for an initial test). Take each loaf and create regular shaped balls that should not open. Place them on the baking pan, sprinkle them with semolina. 13

Place them well spaced from each other to prevent them from sticking as they grow and to make it easier to pick them up when they are laid out. Cover with cling film and refrigerate for about 6 hours.

Cooking: the first phase of cooking is carried out in a pan, which must be in non-stick cast iron and must be heated to perfection, because it will simulate the floor of a professional oven. For the second phase, to get the result as close to the pizzeria as possible, use a refractory pizza stone or a pan, in reverse because this will ease the sliding and then extracting the pizza from the oven, avoiding that the edges of the pan obstruct the passage. The oven should be heated to the maximum temperature, which is usually 250 degrees, with the grill + fan function. Place the baking stone or pan on the highest shelf next to the grill and let it heat up very well, for at least 30 minutes. Once the 6 hours have elapsed, take the pan with the balls covered by the film out of the fridge (they will have grown in volume), allow 30-45 minutes to pass so that they return to room temperature, then roll out the dough into a circle. Heat the pan over high heat and only when it is very hot, put the first circle of dough. 14

Prick the center to prevent it from becoming a balloon, cook for about 2 minutes, depending on the pan and the thickness of the dough: in practice, until it has spots underneath and the surface above begins to lighten. At that point, transfer the freshly cooked dough onto the refractory stone or pan (for this step, use a kitchen shovel if you have one, or with a plate or line a rigid cutting board with aluminum to obtain a kind of shovel).

Place in the oven and cook for about 1 minute, always with the door ajar and the grill + ventilated mode. Remove from the oven and add the fiordilatte, pistachio pesto and smoked ham powder. Put it back in the oven and cook for another 2-3 minutes. After cooking, add the pistachio oil raw and a sprinkling of whole or chopped pistachios.

1.4 LIGHTLY SMOKED by @nadiacovallero

FASSONA

MEAT

Ingredients for 4 persons Fassona meat – 500g Evo Oil – to taste Pariani IGP Piedmont Hazalnut Oil – to taste Seed oil – to taste Maldon salt – to taste Lemon thyme – 3 springs Marjoram – 3 springs Piedmont IGP Pariani Hazelnuts – 50g Eggs – 2 Anchovies – 10g Horseradish root – ¼

WITH

HAZELNUT

OIL

The preparation method Massage the Fassona meat with 2 tablespoons of extra virgin olive oil and Piedmont hazelnut oil. Add the aromatic herbs by breaking up thyme-lemon and marjoram. Wrap in parchment paper, cover with coarse salt and leave in the refrigerator overnight (to remove excess blood). The following day, remove from the salt, slice and put in a colander. Place the olive branches in a saucepan, burn them and, when they have produced enough smoke, place the colander with the meat over them. Cover with a lid and leave to smoke for 15 minutes. In the meantime, put a boiled egg, parsley, capers, anchovies and extra virgin olive oil in a blender, blend everything and set aside. In a bowl, put a whole egg and a teaspoon of mustard, salt, pepper and blend by pouring seed oil gradually until you get a mayonnaise. Grate the horseradish into the mayonnaise, mix and set aside. After the smoking time, arrange the carpaccio on the plate with some hazelnuts cut in half and 2 drops of hazelnut oil, a few sprigs of mayonnaise and Maldon salt. On the side of the plate, form a strip of green sauce and garnish with a few slices of green apple cut with a slicer and rolled into a rose shape.

1.5 RUCOLA PESTO @iambeatricecava

WITH

ORGANIC

PECAN

NUT

OIL

Ingredients for 2/3 people Rucola (rocket) - 120g Pariani Organic Pecan Walnut Oil - 25ml Oilseed mix (flax, pumpkin) - 20g The preparation method In a mixer, chop all the ingredients into the consistency of a cream. If it is too thick, add more organic pecan nut oil. Excellent for seasoning pasta.

1.6 ALMOND BISCUITS FILLED WITH LAVENDER CREAM by @fitvssweet

Ingredients for 6 biscuits Almond shortbread Spelled flour - 50g Rice flour - 50g Potato starch - 10g Pariani Sicilian Almond Flour - 20g Burrolio alla Almond Pariani - 30g Pariani Sicilian Almond Oil - 10g Inulin - 5g Almond milk - 30 ml Pariani Lavender Essence - 1 drop Vanilla – to taste Lemon peel – as needed Lavender cream Milk - 250 ml Yolks - 2 Pariani Lavender Essence - 2 drops Corn starch - 15g 20

Erythritol (or another sweetener of your choice) - 20g Liquid sweetener at will Vanilla â&#x20AC;&#x201C; to taste The preparation method For the cream: mix the egg yolks with the corn starch, erythritol and sweetener with a whisk. In a saucepan, heat the milk with the lavender essence. When it comes to boil, remove it from the flame, strain it and pour it into the bowl of egg yolks. Continue mixing until thickened. Then pour all the cream into another bowl previously placed in the freezer and mix with a whisk. Then cover with a transparent film in contact with the surface of the cream and let it cool in the fridge for 3-4 hours. Meanwhile, prepare the shortcrust pastry: sift all the flours and mix them with all the other ingredients until you get a consistency similar to the shortcrust pastry. Roll out the dough with a rolling pin to a thickness of about 2 mm. With a pastry cutter create discs from the dough. At this point, take the lavender custard out of the fridge and place a small amount on each pastry disc: with the cream you need to make discs slightly smaller than the pastry. Seal the shortcrust pastry discs with the custard with other shortcrust discs: seal the edges by pressing well with your fingers and brush them with egg white. Brush the outer surface of the biscuits with egg white and bake in a preheated static oven at 180 degrees for 10-12 minutes. Once baked, if you like, sprinkle them with powdered sugar.

1.7 CARROT AND PECAN NUT PIE by @iambeatricecava

Ingredients for a 22 cm diameter pie Wholemeal flour - 260g Pariani Pecan Nuts - 100g Eggs - 4 Acacia honey (or another one to your taste) - 160 ml Brown sugar - 100g Carrots - 280 g Pariani Organic Pecan Walnut Oil - 40ml White yogurt - 120g Avocado pulp - 50g Vanilla - 1 tsp Cinnamon - 1 tsp Salt - Â˝ tsp Baking soda - 1 tsp Yeast - 6g Frosting Pariani Organic Pecan Walnut Oil - 20ml White yogurt - 350g Spreadable cheese - 350g 22

Acacia honey (or another one to your taste) - 50g Pariani Pecan Nuts - 150g The preparation method For the pie: grate the carrots and chop the pecans, then set them aside. With a fork, mash the avocado pulp and mix it with the white yogurt. Whip the 4 eggs with the brown sugar and a drizzle of honey, add it all to the yogurt with the avocado and 40 ml of pecan nut oil. At this point, sift the flour, add the cinnamon, salt, vanilla, baking soda and baking powder. Mix all the powders with the previous mixture of yogurt, avocado, eggs and sugar. If the mixture is too thick, add 1-2 tablespoons of milk or water. Add the carrots and 100g of Pecan nuts previously chopped, divide the mixture into two 11 cm diameter molds and bake in a preheated convection oven at 180 degrees for 30 minutes. For the frosting: with a whisk work the 350g of white yogurt with the 350g of spreadable cheese, add 50g of honey and 20ml of pecan nut oil, continue to work the mixture until it is well blended. Put it in the fridge. Tip: prepare the frosting the night before, so it can rest in the fridge for a whole night. The following morning fill the two baked discs of the cake with the frostring, then cover the whole cake with a thin layer. Decorate it with the leftover walnuts. Let it rest for two hours before eating it.

2. RECIPES WITH BURROLIO 2.1 RISOTTO WITH HAZELNUT BURROLIO AND BLACK TRUFFLE by @ivanmilani

Ingredients Carnaroli rice - 320g Pariani Hazelnut Burrolio - 30g Piedmont IGP Pariani hazelnuts - 4 tbsp Small black truffle - 1 Vegetable broth - to taste Grated Parmesan - 3 tbsp White wine - to taste to blend Salt to taste Pepper as needed

The preparation method In a saucepan, heat the oil and toast the rice, then simmer it with the white wine. At the same time, blend the Piedmont hazelnuts: mix 2 tablespoons until you get a fine grain to be mixed with the rice; blend lightly the remaining 2 into a coarser grain to be used later to decorate the risotto. Halfway through cooking the rice, add the fine chopped hazelnuts. Continue cooking. When cooked, stir in the hazelnut burrolio and parmesan. Serve on plates garnished with chopped Piedmont hazelnuts and added with black truffle cut into strips.

2.2 RISOTTO WITH PEARS, WALNUTS AND WALNUT BURROLIO by @camillaverna

Ingredients Carnaroli rice - 320 g Pears - 400g Lara Pariani Venetian Walnut Kernels - 100g Pariani Walnut Burrolio - 50g Vegetable broth - 1l Lemon - 1 Onion - half White wine - to taste to blend Parmesan cheese - to taste Salt to taste. Pepper as needed

The preparation method Wash the lemon, squeeze it and keep the zest aside. Peel the pears, cut them into quarters, core them, slice very thinly, put in a bowl and cover them with the lemon juice to prevent them from blackening. Chop the walnuts with a knife, leaving a few whole kernels aside for the final decoration of the dish. In a saucepan put 30g of walnut burrolio and the finely chopped half onion, add the rice and toast it, simmer it with the white wine and cook with the broth. When cooked, add the drained pears and the grated zest of half a lemon to the risotto. Remove the saucepan from the heat and cream the risotto with the remaining 20g of burrolio, the chopped walnuts, and a sprinkle of pepper. Serve the risotto on a plate, with the whole kernels kept aside and a sprinkling of Parmesan cheese.

2.3 ZUCCHINI AND CARROT PIE by @lamozzarellaincarrozza

Ingredients for 6 portions (20 cm diameter pan) Flour 0 - 200g Pariani Almond Burrolio - 90g Water - 50ml Cottage cheese (ricotta) - 250g Pesto - 3 tsp Egg - 1 Carrots - 3 Zucchini - 3 Salt as needed Evo oil â&#x20AC;&#x201C; as needs

The preparation method For the shortcrust pastry (brisĂŠe): mix the flour with the burrolio and a pinch of salt until crumbs are created. Gradually add the water and knead until a homogeneous dough is formed. For the filling: mix the ricotta with the pesto and a beaten egg, work it until you get a cream. Roll out the brisĂŠe and place it in a 20cm diameter pan, puncture the base and fill with the ricotta cream. Thinly slice the zucchini and carrots, and roll each slice into a rose. Place them on top of the savory pie filling, next to each other. Salt and oil lightly, then bake in a preheated oven at 180 degrees for 30 minutes.

2.4 PISTACHIO PIE by @thefoodiegirl_

Ingredients Flour 00 - 200g Pariani Sicilian Pistachio Flour - 100g Pariani Pistachio Burrolio - 100g Milk - 150g Eggs - 3 Granulated sugar - 170g Baking yeast - 1 sachet Pariani Sicilian Pistachio Grains - q.s. Pariani BIO Pistachio Cream â&#x20AC;&#x201C; as needed

The preparation method First sift the powders: 00 flour and pistachio flour. Mix them together and add the pistachio burrolio at room temperature. Once you have a sandy mixture, add the wet ingredients: milk and eggs, then the sugar and baking powder. Mix well until you get a homogeneous mixture. Bake in the oven at 180 Â° for 40 minutes and do the toothpick test: if it is not yet cooked in the center, cover with aluminum foil and leave for 5/10 minutes. 30

2.5 PISTACHIO CHEESECAKE by @canna_92

Ingredients for 12 cm mold Wholemeal biscuits - 40g Pariani Pistachio Burrolio - 1 tbsp Honey - 2 tsp Milk - 200ml Rice flour - 20g Sweetener of your choice Edible gelatin - 5g Yogurt - 150g 100% Pariani Sicilian Pistachio Paste - 2 tsp

The preparation method For the base: crumble the wholemeal biscuits and add them to the pistachio burrolio and two teaspoons of honey to obtain a compact mixture. Take a pasta bowl and line it with the mixture, pressing it well on the bottom, and let it rest in the fridge. For the cream: put 200 ml of milk on the heat together with 20g of rice flour and a few drops of vanilla sweetener. Cook over low heat, stirring constantly until the flour begins to bond with the mixture. Remove the saucepan from the heat and add 5g of food gelatin previously soaked in water. Mix by dissolving the gelatin well and add 150g of yogurt, 2 teaspoons of 100% sicilian pistachio paste and adjust the taste with the sweetener. Pour everything into the mold over the base and put it back in the fridge for at least 3-4 hours. When the cheesecake is ready, you can decorate it with creams, grains or biscuits.

2.6 ALMOND, PEACHES AND WHITE CHOCOLATE CHEESECAKE by @fitvssweet

Ingredients for 10-12 cm mold For the base Gran cereal biscuits Pariani Almond Burrolio - 5g Sicilian Almond Paste 100% Pariani - 5g Water - 5g For the first filling Half a sheet of gelatin Skimmed milk - 15 ml Spreadable cheese - 100g White chocolate - 20g Peach jam - to taste For the second filling 1 sheet of gelatin 33

Skimmed milk - 10ml Spreadable cheese - 100g Sicilian Almond Paste 100% Pariani - 5g Sweetener â&#x20AC;&#x201C; as needed For the topping 100% Pariani Sicilian Almond Paste Peach - 1 Sliced almonds The preparation method Blend the biscuits into a powder and combine them with the burrolio, sicilian almond paste and water. Put the mixture on the bottom of a non-stick hinged mold (10-12 cm in diameter) and let it rest in the freezer. Spread the peach jam on a sheet of baking paper creating a disc of the same diameter as the stencil (to be precise, help yourself with the stencil). Put the sheet of baking paper in the freezer and freeze it Dissolve half a sheet of gelatin in 15ml of skimmed milk and melt 20g of white chocolate in a saucepan. Combine the cream cheese and melted white chocolate jelly. Pour the first filling on the base and put it in the freezer for 10 minutes. Once the first layer has solidified, take out of the freezer and place the previously frozen peach jam disc in the center, exerting a slight pressure. Put everything back in the freezer. Dissolve the whole gelatin sheet in 10 ml of skim milk. Combine the jelly with the spreadable cheese, the sicilian almond paste and the sweetener of your choice. Pour the second filling into the mold, over the jam disc. Put in the fridge and let it set for at least 4-6 hours. Gently open the hinge of the mold and decorate with diced peach, sicilian almond paste and sliced almonds.

2.7 HAZELNUT CHESEECAKE by @canna_92

Ingredients for a 16 cm mold Wholemeal biscuits - 100g Honey - 1 tbsp Milk – as needed Pariani Hazelnut Burrolio - 1 tbsp Eggs - 2 or 1 egg and 60ml of egg white Philadelphia or other spreadable cheese - 350g 100% Pariani IGP Piedmont Hazelnut Paste - 2 tbsp Sweetener to your taste Piedmont hazelnut cream IGP 50% Pariani – as needed Pariani PGI Piedmont Hazelnuts – as needed

The preparation method For the base: blend the biscuits in a blender, then add a spoonful of honey and hazelnut butter, finally a few drops of milk. Work the mixture with a fork until, by squeezing, the shape remains (it must be nice and compact). Take the mold, line it with a sheet of baking paper and add the base mixture: place it on the bottom of the mold and along the circumference. For the filling: in a bowl, beat 2 eggs (or 1 egg and 60ml of egg white), add the Philadelphia, two tablespoons of PGI Piedmont Hazelnut paste and some sweetener (a few drops fructose or powdered sugar or honey, as you like) and work it with a whisk, eliminating any lumps. Fill the mold and cover the cake with a sheet of baking paper. Bake in a preheated oven at 170 degrees and bake for 40-45 minutes. After cooking, cool well in the fridge, then decorate with hazelnut cream and chopped hazelnuts.

2.8 TART WITH HAZELNUT SPREAD, RICOTTA, GIANDUIA by @iambeatricecava

Ingredients for a 26 cm mold Base Organic Wholemeal Flour (or another flour of your choice) - 220g Hazelnut Oatmeal - 50g (or 40g of Oatmeal + 10g of Cocoa) Coconut flour 30g Pariani Hazelnut Burrolio - 100g Sugar - 80g Eggs - 2 Baking yeast - Â½ sachet Cream Cottage cheese /ricotta)- 250g Yogurt - 250g Sugar - 60g 37

PGI Piedmont Hazelnut Paste 100% Pariani - 40g Ganache Dark chocolate - 150g Hot water - 3 tbsp PGI Piedmont Hazelnut Paste 100% Pariani - 20g Piedmont IGP Pariani hazelnuts â&#x20AC;&#x201C; as needed for decoration The preparation method For the base: in a blender put the sugar, the hazelnut burrolio, the wholemeal flour, the hazelnut oatmeal, the coconut flour, the eggs and the yeast. Mix for about 40-50 seconds, until you get a lumpy dough. Transfer it to a greased and floured cake pan (diameter 25 cm), and level with your fingers. For the cream: in the same mixer mix the ricotta with the sugar, the yogurt and the hazelnut paste. Pour the cream over the base. Bake in a preheated oven at 180 degrees for about 35/40 minutes. Meanwhile, for the ganache, melt the dark chocolate in a bain-marie and dissolve with 3 teaspoons of hot water with the help of a whisk; then add the hazelnut paste. Remove from the oven and pour over the ganache, decorate with the Piedmont IGP hazelnuts roughly chopped with a knife. Let it cool in the fridge for at least 4/5 hours, better overnight.

2.9 STRAWBERRY TARTLET WITH VEGAN SHORTPASTRY by @fitcssweet

Ingredients Pastry Flour 00 - 50g Oatmeal - 20g Potato starch - 8g Sugar or sweetener (as you like) - 25g Sunflower lecithin or sunflower oil - 1g Vanilla yeast - 1g Pariani Almond Burrolio - 10g Sunflower oil - 7ml Almond milk - 10ml Inulin - 2g Vanilla â&#x20AC;&#x201C; as needed

Filling Custard Wild strawberry jams Fresh wild strawberries Mint leaves The preparation method Sift the powders (00 flour, oat flour and potato starch), add the sugar, yeast, sunflower oil, milk, leticin, inulin, almond burrolio and vanilla (according to your taste). Knead until you get a pastry consistency. Spread the mixture to a thickness of about 2mm. With the help of a glass, create circles with the shortcrust pastry. Take them and place them inside the non-stick tart molds, previously oiled and sprinkled with some flour to prevent the dough from sticking during cooking and to be able later to remove easily the tartlets from the mold. Bake at 180 degrees in a preheated static oven for 15 minutes, then 2/3 minutes with the convection oven (check always the cooking according to your oven). Once the tarts are cooked, allow them to cool completely before handling, then remove them from the molds. Fill each basket of shortcrust pastry with a layer of custard on the base followed by a layer of wild strawberry jam, finish with the fresh wild strawberries and a few mint leaves. To decorate them further, if you have some shortcrust pastry left over, make small hearts, bake them in the oven and place them on top of the tarts.

2.10 COCOA TORCETTI BISCUITS by @lamozzarellaincarrozza

Ingredients Flour 0 - 160g Bitter cocoa - 40g Pariani Hazelnut Burrolio - 100g Powdered sugar - 60g Yeast - 1 tbsp Egg - 1 Granulated sugar - to taste The preparation method In a bowl mix the 0 flour, burrolio, cocoa and baking powder. Combine egg and sugar and knead until you get a dough. If it is too hard, add some milk. Give the dough the torcetti shape and pass them in the granulated sugar. Bake at 180 degrees for 10 minutes.

3. RECIPES WITH WHOLE NUTS 3.1 LIGHTLY SMOKED FASSONA MEAT WITH HAZELNUT OIL by @nadiacovallero

3.2 PUMPKIN AND CARROTS SOUP WITH TOASTED HAZELNUTS by @little_chef_traveller

Ingredients for 1 portion Pumpkin – 150g Carrots – 2 Boiled potato – 1 Smoked Salmon – 2 slices Wholemeal bread – 20g Pariani IGP Piedmont Hazelnut – 30g Evo Oil – to taste Salt – to taste Pepper – as needed

The preparation method First, cut the pumpkin into pieces, remove the skin, keep the seeds and toast them in the oven. Peel and cut the carrots and potatoes. Bring a saucepan with water on the stove, and when it boils, add the potato first, after 5 minutes the carrots, and finally the pumpkin. Let it boil for a few minutes. Set aside a ladle of the cooking water. Heat the oven to 180 degrees and toast the slices of wholemeal bread and, if you like, also the pumpkin seeds. With the hand blender, blend the boiled vegetables thoroughly, adding cooking water and a drizzle of extra virgin olive oil. Season with salt and pepper. Remove the bread from the oven when it is golden brown and cut it coarsely to obtain the croutons to dip into the cream. In a hot pan, toast the Piedmont IGP hazelnuts previously chopped with a knife.

3.3 BUCKWHEAT AND by @noifacciamotuttoincasa

SICILIAN

Ingredients for 8 people Buckwheat - 500g Carrots - 2 Zucchini - 2 Peppers - 2 Calabrian caciotta - 150g Spicy bacon - 100g Sicilian Pistachios Pariani - 50g Wild thyme - to taste Szchuan pepper - to taste Pepper as needed. Evo oil (Extra virgin oil)- as needed

PISTACHIO

SALAD

The preparation method Cook the buckwheat in a large pot with cold water and, if you like, add a piece of cinnamon for a fragrant touch. Bring to a boil and cook for about 20-25 minutes over medium heat. Towards the end of cooking add the salt, then drain and allow to cool completely. In a non-stick pan, brown the bacon cut into small pieces. Once it is well browned, remove it from the pan and put it to dry on a paper towel. In the cooking sauce of the bacon add the vegetables (carrots, courgettes, peppers), divided from each other, made into small cubes. Season the vegetables with pepper and thyme and sautĂŠ them for a few minutes so that they remain crunchy. As they are ready, remove them from the pan and set aside to cool. While the vegetables and buckwheat cool, cut the Calabrian caciotta into cubes, then add these ingredients to the buckwheat, mix, season with salt, pepper and add the evo oil and chopped Sicilian pistachios. Put in the refrigerator and leave to rest for at least a couple of hours so that the various flavors harmonize. And thenâ&#x20AC;Ś lunch is served!

3.4 TAGLIATELLE WITH PRAWNS AND PISTACHIOS by @noifacciamotuttoincasa

Ingredients

Fresh pasta mix - 150g Eggs - 2 Turmeric - 1 tsp Prawns - 8 Garlic - 1 clove Carrot - 1 Shallot - 1 Onion - 1 Cherry tomatoes - 10/12 Rum - 1 small glass Pariani Salted Roasted Pistachios – as needed Salt – as needed Pepper as needed

The preparation method

Start by preparing the prawn bisque: clean the prawns by removing the head and shell, but don't throw them away, keep them aside for later. In a pan, put the chopped onion and shallot, a clove of garlic and a drizzle of extra virgin olive oil, let everything sauté. Then add the shrimp heads and shells, toast a few minutes, then simmer with the rum. Cover with water and cook over low heat for about forty minutes. While the bisque is cooking, prepare the fresh pasta. Put the fresh pasta mix and a teaspoon of turmeric in a bowl, mix well. Add 2 lightly beaten eggs and a tablespoon of extra virgin olive oil, work all the ingredients with a fork, until the mixture is grainy. Transfer it to a floured plate and knead it by hand for a few minutes until you get a smooth and non-sticky dough. Wrap the dough in plastic wrap and place in the refrigerator for half an hour to rest. Back to the bisque, crush the heads and filter with a tightly meshed strainer. Separately, in another pan, put the chopped shallot and cherry tomatoes, let them sauté, then add a couple of ladles of bisque and reduce over very low heat, adjusting salt and pepper. Take the dough of fresh pasta and roll it out with a very thin rolling pin (it grows a lot during cooking), fold it like a book and make the tagliatelle. Keep them aside. Put a drizzle of extra virgin olive oil in a non-stick pan and cook the prawns very quickly over high heat, they must have a golden crust on the outside but remain juicy and soft inside. At this point, throw the tagliatelle in plenty of salted water, cook for 4-5 minutes, then drain them directly into the saucepan with the sauce. Sauté the noodles for a couple of minutes and, if necessary, add more bisque. Serve adding the sautéed prawns to the last and a generous sprinkling of salted pistachios.

Serve the pumpkin soup by adding in the center of the dish the two rolled slices of smoked salmon (from above they will look like a rose), the toasted wholemeal bread croutons, hazelnuts and toasted pumpkin seeds. Complete with a drizzle of raw oil.

3.5 ROAST SEA BREAM FILLETS IN CRUST by @noifacciamotuttoincasa

Ingredients Fresh sea bream - 2 or 4 fillets Red horn pepper - 3 Chinese chicory - 1 Oranges - 2 Toasted Macadamia Walnut with Pariani curry - to taste Roasted pistachios with Pariani Himalayan salt - to taste Smoked mustard or mayonnaise - to taste Timur pepper - to taste Evo oil (extra virgin oil) - to taste Vinegar - to taste Salt - to taste

The preparation method Start by filleting the sea bream: first remove the head starting from under the main gill and cut it. At this point with the knife parallel to the cutting board, separate the first fillet from the central bone. Turn the fish over and remove the second fillet. Remove the bones from the belly and, with the help of tweezers, also from the back. Prepare the chinese chicory and orange salad: take the Chinese chicory and cut it finely, wash it and drain it thoroughly. Separately, wash the pepper and cut into thin slices. Finally, peel the orange and remove the white skin. Mix everything in a bowl and season with salt, vinegar and a drizzle of extra virgin olive oil, finally add the whole pistachios and mix again. Prepare the sea bream fillets: salt and pepper (with timur pepper or another pepper) the fillets. With a brush, sprinkle them with smoked mustard (or with a light mayonnaise or beaten egg white) and with the curried toasted Macadamia nuts, chopped with a knife. Put the fillets in a lightly oiled baking sheet and bake at 180 degrees in a convection oven for about 12 minutes. For cooking, adjust according to the size of the fillet and your tastes. Once cooked, serve the sea bream fillets accompanied by the chinese chicory salad.

3.6 SAFFRON AND PISTACHIO PUDDING by @noifacciamotuttoincasa

Ingredients for 6 portions Fresh cream - 200ml Latte - 500 ml Sugar - 100g Peeled Mawardi Pistachios Pariani - q.b. Saffron in pistils - 25-30 Egg yolks - 3 The preparation method Heat half a glass of milk (do not exceed 50 Â°), put it in a bowl and add the saffron pistil (4-5 for each portion). Leave to infuse for half an hour. When the saffron has "colored" the milk, start with the preparation of the pudding. Pour the milk and cream into a saucepan and bring almost to a boil. Put the egg yolks and sugar in a bowl and make a cream with a whisk. Dilute the cream with a ladle or two of milk which in the meantime will have cooled. When the 53

milk and cream are almost boiling, remove from the heat, add a little hot milk to the yolk cream and mix well. At this point, pour all the yolk cream into the milk, stirring constantly, then add the milk with the saffron and mix well. Put it back on the stovetop over very low heat and, stirring constantly, until a fairly thick cream is obtained. This phase is very delicate, you must never bring it to a boil otherwise you risk overcooking the egg and tearing up the pudding. Once ready, let the cream slightly cool and in the meantime put some shelled and chopped Mawardi pistachios on the bottom of the glasses. When the cream is warm pour it gently into the glasses and then let it cool. Place in the refrigerator for at least a couple of hours so that the cream settles and hardens. The glasses can be prepared the day before and they will gain in taste.

3.7 PISTACHIO AND STRAWBERRIES TIRAMISU’, NO EGGS by @twostella

Ingredients Mascarpone - 250g Fresh cream - 250g Sicilian Pistachio Pasta 100% Pariani - 180g Icing sugar - 2 tablespoons Ladyfingers - 20 pieces Unsweetened coffee – as needed Pistachios Siciliani Pariani – as needed Fragoline – as needed

The preparation method Put mascarpone and cream in a large bowl and work them with an electric mixer until you get a whipped cream. Add the pistachio paste and 2 generous tablespoons of powdered sugar, incorporate everything with a spatula or an electric mixer, until a homogeneous cream is obtained. Once the cream is ready, transfer it to a pastry bag with a round spout. To make tiramisu you can use a tray, a baking dish or a simple serving dish. Dip the ladyfingers in unsweetened cold coffee and arrange them on the plate forming a first layer. Fill with sprigs of pistachio cream; chop the pistachios with a knife and add them over the cream; then make another layer of ladyfingers always soaked in coffee. Cover everything with other sprigs of pistachio cream, sprinkle with abundant chopped pistachios and garnish with strawberries. Let it rest in the fridge for at least 3-4 hours.

3.8 CARROT AND PECAN NUT PIE by @iambeatricecava

Frosting Pariani Organic Pecan Walnut Oil - 20ml White yogurt - 350g Spreadable cheese - 350g Acacia honey (or another one to your taste) - 50g Pariani Pecan Nuts - 150g The preparation method For the pie: grate the carrots and chop the pecans, then set them aside. With a fork, mash the avocado pulp and mix it with the white yogurt. Whip the 4 eggs with the brown sugar and a drizzle of honey, add it all to the yogurt with the avocado and 40 ml of pecan nut oil. Now, sift the flour, add the cinnamon, salt, vanilla, baking soda and baking powder. Mix all the powders with the previous mixture of yogurt, avocado, eggs and sugar. If the mixture is too thick, add 1-2 tablespoons of milk or water. Add the carrots and 100g of Pecan nuts previously chopped, divide the mixture into two 11 cm diameter molds and bake in a preheated convection oven at 180 degrees for 30 minutes. For the frosting: with a whisk work the 350g of white yogurt with the 350g of spreadable cheese, add 50g of honey and 20ml of pecan nut oil, continue to work the mixture until it is well blended. Put it in the fridge. Tip: prepare the frosting the night before, so it can rest in the fridge for a whole night. The following morning fill the two baked discs of the cake with the frostring, then cover the whole cake with a thin layer. Decorate it with the leftover walnuts. Let it rest for two hours before eating it.

3.9 KHAKI, VANILLA AND CINNAMON PIE by @jimmymangiamondo

Ingredients Eggs - 4 Pariani Roasted Piedmont PGI Hazelnuts - 200g Brown sugar - 150g Khaki - 2 Powdered sugar - 60g Pariani vanilla - 1 pod Cinnamon - to taste Piedmont hazelnut spread 50% Pariani - to taste Pariani PGI Piedmont chopped hazelnuts - to taste

The preparation method Whip the egg yolks with 100g of brown sugar. Chop the 200g of hazelnuts and add them to the mixture along with the remaining 50g of brown sugar. Gently incorporate the whipped egg whites until stiff peaks. Pour the mixture into a greased and floured baking tray and bake in the oven, preheated to 180Â° C, for about 20 minutes. Let it cool out of the oven. In the meantime, prepare the persimmon coulis: peel 2 khakis and blend them with the icing sugar and cinnamon; filter the mixture and prepare the decoration. Spread the hazelnut cream over the sides of the cake and sprinkle them with chopped hazelnuts. Finally cover the top of the cake with the khaki coulis.

4. RECIPES WITH CHOPPED NUTS 4.1 RISOTTO WITH BLUEBERRIES, CHEESE AND HAZELNUTS by @jimmymangiamondo

Ingredients (4 people) Carnaroli rice - 300g Fresh blueberries - 250g Taleggio D.O.P. cheese- 200g Sweet provolone - 200g Â½ Glass of red wine Vegetable broth (1 celery, 1 carrot, 1 onion) Pariani IGP Piedmont Hazelnut Grain - to taste Butter - to taste Salt - to taste.

The preparation method Prepare the classic vegetable broth. Meanwhile, put the chopped hazelnuts in a saucepan and start toasting them, after a few minutes add the rice and keep toasting. Once the beans are transparent and shiny, start adding the broth a bit at a time. Blend half of the blueberries and place them inside the rice. Melt the taleggio in a saucepan with a knob of butter and keep it aside. The cooking of the risotto must be "on the wave" in order to keep it creamy and â&#x20AC;&#x153;al denteâ&#x20AC;?. Turn off the heat and stir with a part of the Taleggio cream. Serve the risotto decorating the dish with some fresh blueberries, the left taleggio fondue and the chopped hazelnuts.

4.2 LASAGNA WITH PISTACHIO BÉCHAMEL AND CHOPPED PISTACHIOS di @jimmymangiamondo

Ingredients (4 people) Lasagna sheets - 300g Sicilian Pistachio Paste 100% Pariani - 250g Sliced Pistachio Mortadella - 200g Sweet provolone - 200g Butter - 50g Flour - 60g Milk - 0.75 ml Pariani Sicilian Pistachio Grains – as needed Salt - to taste 63

Pepper – to taste The preparation method For the pistachio béchamel: melt the butter in a saucepan over low heat. Combine the flour, mixing with a whisk. Pour in the cold milk all at once while continuing to stir until it begins to boil. Cook for at least 15 minutes, stirring occasionally. Once cooked, remove from heat and add the 100% Pariani Pistachio Paste. For the pistachio lasagna: grease a baking dish and place a layer of pistachio béchamel on the bottom. Begin to stratify the lasagna starting from the pasta, followed by béchamel, mortadella, provola, grated parmesan and a 100% Pariani pistachio pasta casting. Repeat this process as you like and close with provolone and parmesan. Bake in a preheated oven at 200 ° for 40 minutes. Once cooked, let it rest in the oven and, before serving, decorate with a pour of pistachio paste and plenty of grains.

4.3 SPAGHETTI WITH PISTACHIO PESTO AND CHEESE by @ecca_foodetails

4.4 HOMEMADE BURRATA WITH MORTADELLA AND PISTACHIOS by @canna_92

Ingredients Fiordilatte Mozzarella - 250g Stracciatella cheese - 100g Sicilian Pistachio Pasta 100% Pariani- 15g Mortadella- 50G Granella di Pistacchio Siciliano Pariani â&#x20AC;&#x201C; as neede The preparation Method Take the mozzarella fiordilatte and put it in a dish in the microwave at minimum temperature, let it go until the mozzarella has become a pastry. Place it on a sheet of cling film and set aside the whey and milk that will remain on the bottom of the dish used in the microwave. In a bowl, work the stracciatella with the pistachio paste until they are well blended together. Put the mortadella and the pistachio stracciatella in the 66

center of the mozzarella sheet, pull up the edges and start pinching them. At this point, lift the transparent film, join the 4 ends and turn it well, pressing the contents. Take a bag and pour in the mozzarella preservation whey and milk, insert the closed mozzarella in the film inside the bag. Put everything in a glass so as to obtain a compact shape and let it rest in the fridge until it becomes congealed. Before serving, put the bag in a bowl with hot water in order to cool the whey first and then the burrata: dairy products should all be eaten at room temperature, they are often put in the fridge for a matter of conservation, but so the real scents are muffled. Serve with chopped pistachios on top.

4.5 SALMON FILLET WITH PISTACHIO PASTE by @little_chef_traveller

Ingredients Salmon fillet - 120g c.c. Spreadable Philadelphia cheese (or similar) - 60g Sicilian Pistachio Pasta 100% Pariani - 10g Chopped Pistacchio Siciliano Pariani – 20g Evo Oil (Extra Virgin Olive Oil) – as needed Pepper – to taste The preparation method Put the spreadable cheese in a bowl and work it well with a fork while adding the pistachio paste and, if you like, some chives. In the meantime, heat a nonstick pan and, when very hot, add a drizzle of Eco oil and the salmon fillet, keeping the skin on. Cook it well on both sides, especially that of the skin, so until a nice golden crust has been created on the outside. When cooked, prinkle it with the cream cheese and pistachio, sprinkle with a sprinkling of pepper and finally a sprinkle of chopped pistachios.

4.6 HAZELNUT CHESEECAKE by @canna_92

4.7 HAZELNUT AND PISTACHIO CHEESECAKE by @canne_92

Ingredients for 16 cm cake mold Wholemeal biscuits - 100g Dried fruit butter - 1 tsp Honey - 1 tsp Skimmed milk - to taste Eggs - 2 Philadelphia cheese - 350g (2 packs) Sweetener (honey or powdered sugar) - to taste 100% Pariani Sicilian Pistachio Paste - 2 tsp Piedmont PGI Pariani hazelnut spread – as needed Pariani Sicilian Pistachio Grains – as needed

The preparation method For the base, blend 100g of biscuits, then add 1 teaspoon of dried fruit butter, one of honey and a drop of skimmed milk. Work the dough until, by pressing it, the shape remains. Take a 16 cm mold and line it with a sheet of parchment paper, lay the cookie dough on the base and along the circumference. For the filling: put 2 eggs and two packs of Philadelphia in a bowl, add a sweetener (honey or icing sugar), the amount depends on how sweet you want it. Put 2 teaspoons of 100% sicilian pistachio paste and work the mixture with a whisk, until there are no more lumps. Fill the base of the cheesecake and bake by covering the mold with a sheet of baking paper: 170Â° for 40-45 minutes. Once taken out of the oven, let it cool and decorate with Piedmont PGI hazelnut spread and sicilian pistachio grains.

4.8 HAZELNUT AND PISTACHIO PANCAKES by @canna_92

Ingredients Flour 00 - 100g Corn starch - 10g Honey - 20g Milk - 90ml Egg - 1 Yeast - 3g Powdered sugar - 75g 100% Pariani Sicilian Pistachio Paste - 2 tbsp Piedmont hazelnut cream IGP 50% Pariani - to taste Pariani Sicilian Pistachio Grains â&#x20AC;&#x201C; as needed

The preparation method For the dough: beat the egg in a bowl, add the 00 flour, corn starch, honey, milk, yeast, icing sugar and 2 tablespoons of pure pistachio paste. Heat a pan over low heat, in the meantime, work the mixture with a whisk until you get a smooth cream, without lumps and very fragrant. Take 1 ladle of mixture and place it in the center of the hot pan, cook over low heat and turn the other side when the mixture has stopped bubbling on the surface. Once turned, let them cook for another 20-30 seconds: they must become of the hazelnut color. Remove them from the pan and place them on a paper towel. Serve by placing them on top of each other and filling each layer with a veil of hazelnut cream. Decorate with powdered sugar, chopped pistachios and more hazelnut cream.

4.9 PISTACHIO PANCAKES by @jimmymangiamondo

Ingredients for 8/10 pancakes Wholemeal flour (or another type of your choice) - 200g Milk - 250g Eggs - 2 Powdered sugar - 80g Seed oil - 30g Fresh cream - 200ml Yeast - 1 sachet Butter - to taste Pariani Sicilian Pistachio Grains â&#x20AC;&#x201C; as needed Sicilian Pistachio Paste 100% Pariani - to taste Salt - to taste

The preparation method First, divide the yolks from the whites. Beat the egg whites in a bowl, in another mix with a whisk the egg yolks, 30g of seed oil and milk. Separately sift the 200g of wholemeal flour, the packet of yeast, the 30g of powdered sugar and a pinch of salt. Combine the sifted powders with the egg yolks beaten with the oil and milk, then incorporate the whipped egg whites, mixing from bottom to top. Grease a pan, pour a small amount of dough with a ladle, cook until bubbles appear on the surface, turn the pancake and cook the other side for a few minutes. Now prepare the whipped pistachio cream: whip the 200ml of cream until stiff, add the remaining 50g of icing sugar. When the mixture begins to be firm, add the sicilian pistachio paste (2 teaspoons are recommended). Keep beating until you get a thick and foamy consistency. Plate up alternating the pancakes with the whipped pistachio cream, adding the desired quantity of sicilian pistachio grains that will give the right crunchiness.

4.10 PISTACHIO MINI TIRAMISUâ&#x20AC;&#x2122; by @healthywidy

Ingredients Cottage cheese (ricotta) - 100g Greek or regular yogurt - 85g Honey - 1 tbsp Whole or skim milk - 20 ml Pariani Sicilian Pistachio Cream 50% - 2 tbsp Cocoa Pavesini biscuits - 1 package Coffee - to taste Pariani Sicilian Pistachio Grains â&#x20AC;&#x201C; as needed The preparatione method In a bowl, combine and mix the Greek yogurt, ricotta, honey, pistachio cream and milk. Prepare the coffee and, once cooled, soak the pavesini. With a pastry bag, form the first layer of cream, add the soaked pavesini, continue alternating a layer of cream and one of pavesini until finished. Refrigerate overnight and the next day decorate the top with chopped pistachios.

4.11 PISTACHIO PIE by @thefoodiegirl_

The preparation method First sift all the powders: 00 flour and pistachio flour. Mix them together and add the pistachio burrolio at room temperature. Once you have a sandy mixture, add the wet ingredients: milk and eggs, finally the sugar and baking powder, mix well until you get a homogeneous mixture. Bake in the oven at 180 Â° for 40 minutes and do the toothpick test: if it is not yet cooked in the center, cover with aluminum foil and leave for another 5/10 minutes.

4.12 SOFT PISTACHIO BISCUITS by @ecca_foodetails

Ingredients for 12-15 biscuits Pariani Sicilian Pistachio Grains - 80g Sugar - 100g Egg - 1 Flour - 240g Water - 50g Instant baking powder - 1 tsp Sicilian Pistachio Cream 50% Pariani - 150g

The preparation method In a bowl, beat the egg for a few minutes with a fork, then add 80g of sicilian pistachio grains and mix. In another bowl, pour flour, yeast, sugar and mix for a few seconds. Add the first mixture to this mixture (with egg and pistachios) and a heaping teaspoon of Sicilian pistachio cream.

Work the dough first inside the bowl, then on a floured surface until it is compact and homogeneous. Then wrap it in cling film and put it in the fridge to rest for 2 hours. After this time, take the dough and work it directly on the floured parchment paper, roll it out with a rolling pin leaving a thickness of about 0.6 cm. With the help of a round mold or a glass, create circles of about 5-6 cm in diameter. Arrange them on the pan that will go into the oven, with parchment paper underneath. Fill each circle with 1 generous spoonful of pistachio cream; then close each circle, adding a second layer of dough on top of each one. Seal the two parts by pressing well on the edges with your fingers or a fork. Bake in a preheated oven at 180 degrees for 15 minutes. Let them cool for a few minutes before serving.

4.13 BISCUIT ICE CREAM WITH CHOPPED PISTACHIOS by @giadaferrari

Ingredients for 3 biscuits Oat bran biscuits with chia seeds (or whatever you prefer) - 6 Yogurt - 170g Dark chocolate - 40g Pariani Sicilian Pistachio Grains â&#x20AC;&#x201C; as needed

The preparation method Take a biscuit and with the help of a teaspoon put some yogurt on one side (the amount depends on how tall you want the biscuit), seal with another biscuit. Repeat the operation with the other cookies. Leave to rest in the refrigerator for 20 minutes. Melt the dark chocolate in a bain-marie, dip the biscuits in the melted chocolate up to halfway and then pass them in the chopped sicilian pistachios. Repeat the operation for the other cookies. Let the biscuits rest in the freezer for 20/30 minutes.

4.14 PISTACHIO SWEET SUSHI by @fitvssweet

Ingredients for 6 pieces Milk - 160 ml Yogurt - 20g Oatmeal (or another to your liking) - 50g Whole neutral oats - 10g Spreadable cheese - 40g Sicilian Pistachio Paste 100% Pariani - 10g Sweetener at will – as needed Chopped sicilian pistachios Pariani – as needed

The preparation method For the crêpes batter, mix milk, yogurt, flour and oats in a bowl with a whisk, until you have a homogeneous mixture. Cook the crêpes in a special non-stick pan. Once ready, let them cool, in the meantime prepare the filling by mixing the spreadable cheese with the pistachio paste and the chosen sweetener. Spread the filling on the cold crêpes, roll them up and cut them simulating the shape of sushi rolls. Put some filling outside and roll the pieces in the chopped pistachios.

4.15 PISTACHIO NAMELAKA, RASPBERRY, CORNFLAKES CAKE by @dolcementeconmagda

Ingredients For the base Buckwheat cornflakes (or wholemeal) - 200g Dry biscuits (Digestive type) - 100g White granulated sugar - 40g Butter - 120g For the Namelaka and filling High quality white chocolate - 160g Sicilian Pistachio Paste 100% Pariani - 80g Whole milk - 100ml Fresh cold cream - 220g Gelatin in sheets - 5g Raspberry jam - to taste Dehydrated raspberries - to taste Pariani Sicilian Pistachio Grains â&#x20AC;&#x201C; as neededThe preparation method First prepare the Namelaka as it must rest in the fridge for at least 12 hours. Better do it in the evening to have it ready the next morning. Soak 83

the gelatin sheet in cold water for 10 minutes to soften it. Cut the white chocolate into small pieces and melt it in a bain-marie together with the pistachio paste. Once melted, remove the saucepan from the heat, but keep the mixture warm. Heat the milk together with the well-squeezed gelatine and let it melt. When the mixture is hot (but it shouldn't boil), remove it from the heat. Transfer the melted white chocolate and pistachio paste to a bowl, and add the milk 3 times, mixing very well between one phase and the other with a hand whisk to avoid lumps. As milk is added, the mixture will become more and more liquid. Now add the very cold cream from the refrigerator all at once and mix very well with an immersion blender trying to incorporate as little air as possible, until the final cream is obtained. Transfer the Namelaka to a low and large container and cover it with a transparent film in contact. Place the container in the refrigerator for 2 hours. In the meantime, prepare the base: coarsely chop the cereals and biscuits in a mixer. Add the sugar and turn, add the melted butter, stirring with a spatula. Arrange and compact the mixture in a pan with a removable bottom and let it rest in the refrigerator for an hour. To assemble the cake: take the base from the fridge, spread a thin layer of raspberry jam. Insert the Namelaka into the pastry bag and cover the base with the cream in tufts, remaining a little detached from the edge. Finally garnish with the sicilian pistachio grains and the dehydrated raspberries. Keep the cake in the refrigerator and consume it within 4 days. Before serving, remove it from the refrigerator 15 minutes beforehand. Do not leave it out of the fridge too much otherwise the Namelaka loses its creaminess.

4.16 PISTACHIO CHOCOLATE SALAMI by @jimmymangiamondo

Ingredients for 6-8 portions Dry biscuits - 250g White chocolate - 100g Pariani Pistachio Cream 50% - 200g Sicilian Pistachio Paste 100% Pariani - 50g Sicilian Pistachio Grains - 100g The preparation method Melt the white chocolate in a double boiler. In the meantime chop the biscuits and put them in a large bowl together with 50g of chopped pistachios and the pistachio paste. Once the white chocolate is melted, pour it into the bowl together with the biscuits and grains, and mix well. Then add the pistachio cream, but not all of it, set aside a little for the final decoration. Mix until you get a workable compound. Move the mixture onto a sheet of baking paper and work it to give it an elongated shape. Close the roll tightly with parchment paper and put it in the refrigerator for 30 minutes or in the freezer for 15 minutes. Then, decorate it by covering it with the remaining pistachio cream and the other 50g of chopped pistachios. 85

4.17 KHAKI, VANILLA AND CINNAMON PIE by @jimmymangiamondo

5. RECIPES WITH NUTS FLOURS 5.1 CHICKEN NAGGETS WITH HAZELNUT FLOUR BREADING by @vincenti_elisa

Ingredients for 1 person Chicken - 150g Pariani PGI Piedmont Hazelnut Flour - 100g Sweet paprika - to taste Strong paprika - to taste Dried garlic - to taste Pepper - as needed. Salt - to taste. Avocado - 1 Tomato - 1 Tropea onion - 1 Evo oil (extra virgin oil) - to taste Lime juice - to taste 88

The preparation method Cut the chicken into strips. Prepare the breading with the hazelnut flour and the different spices (the quantity of each of them depends on personal tastes). Once breaded, put them in a pan, sprinkle them with a drizzle of extra virgin olive oil and bake at 180Â°. In the meantime, prepare the accompanying guacamole: cut the avocado in half, remove the stone, remove the pulp with a spoon and put it in a bowl. Add to the avocado pulp the tomato cut into small cubes, chopped Tropea onion, salt, pepper, lime juice and a drizzle of oil. Remove the chicken from the oven when it is golden brown.

5.2 YOGURT AND RED BERRIES FRUIT TART by @andreacarlolonati

Ingredients Base Soft butter - 105g Powdered sugar - 90g Egg - 50g (about 1 egg) Pariani Sicilian Almond Flour - 30g Flour 00 - 225g Fleur de sel - 2g Jelly Sugar - 25g Red berries (strawberries, raspberries, cherries) - 150g c.a. Gelatin in sheets - 2,5g (about half a sheet) Yogurt Bavarian cream English custard - 50g (prepared with 45 g of milk, 45 g of cream, 1 yolk, 15 g of sugar, lemon zest and vanilla) Natural yogurt - 50g Gelatin in sheets - 2.5g (about half a sheet) Fresh cream - 75g Sugar - 15g 90

The preparation method Base: put the soft butter at room temperature in a planetary mixer with a leaf hook and work it with the icing sugar (or in a bowl, proceeding by hand with a spoon). Add the lightly beaten egg, briefly working. Add the sicilian Pariani almond flour. Tie the dough with the first part of flour. Sift the second part of flour and pour it into the mixer with the fleur de sel. Knead for a few moments and, when ready, wrap the pastry in plastic wrap and let it rest for about 8 hours.Roll out the pastry to a thickness of about 3-5 mm and cover a micro-perforated band for tarts of 2 cm in height and 20 cm diameter.Bake in the convection oven at 160 ° C for about 15-20 minutes. Once cooled, unmold.

Jelly: soak the jelly in cold water. Blend the berries until smooth. Pass them through a sieve, weigh 110 g and pour them into a pan. Add the sugar and heat the mixture to about 50° C. Put the softened and melted gelatin in the microwave and mix it with the mixture. Pour it into the shortcrust pastry shell in a 2-3 mm layer and let it set in the refrigerator. Yogurt Bavarian cream: prepare the custard. In a bowl combine the egg yolk, sugar and pulp of half a vanilla pod, stirring with a whisk. In a pan, heat the cream and milk, adding the vanilla pod without the pulp and the zest of half a lemon. Let everything infuse covered with a lid for about 15 minutes. Strain the liquid over the egg yolks and sugar mixture and mix. Pour into the pan and cook until it reaches 82° C, stirring with a wooden spoon (if you don't have a thermometer, the cream will be ready as soon as it begins 91

to thicken, veiling the spoon). Remove from heat, pour into a bowl and cool quickly. Soak the gelatin in cold water. In the meantime, whip the fresh cream with the sugar: the cream should not be completely whipped, resulting soft and creamy. In a bowl, combine the cold custard and the natural yogurt. Add the gelatin, softened and melted in the microwave for a few seconds, and mix. At this point, add the semi-whipped cream and mix until ypu get a homogeneous mixture. Pour the Bavarian cream into the pastry shell and allow it to solidify in the refrigerator for a couple of hours (or in the freezer for about half an hour). Decorate the tart with the fruit cut to taste and cover with glaze.

5.3 CARROT PIE WITH PISTACHIO FLOUR by @chiaraianniellom

Ingredients Carrots - 250g Walnuts - 100g Pitted dates - 110g Grated coconut - 50g Pariani Sicilian Pistachio Flour - 50g Cream - 80g Vanilla - to taste Cinnamon - to taste Tonka beans - to taste The preparation method Place the carrots in a mixer and grind them. Add the dates, then the walnuts, then the coconut and the pistachio flour, finally the spices. Pour the mixture into a small loaf pan and let it cool in the fridge for a couple of hours. When it has become compact, remove the cake from the mold and place it on a serving dish. Whip the cream and decorate.

5.4 PISTACHIO PIE by @thefoodiegirl_

5.5 QUADROTTI WITH by @chiaraianniellom

WHITE

CHOCOLATE

AND

PISTACHIOS

Ingredients Pariani Sicilian Pistachio Flour - 50g Potato starch - 50g Brown sugar - 60g Soy milk (or another of your choice) - 250g Rice oil (or another of your choice) - 100g White chocolate - 200g Yeast - 5g The preparation method Put and mix the powders in a bowl: Sicilian pistachio flour, potato starch and brown sugar; then add the liquids: 250g of soy milk and 100g of rice oil. The final mixture must be without lumps. Add the yeast and the previously chopped white chocolate. Bake at 180 degrees for about 25-30 minutes.

5.6 APRICOT AND PISTACHIO MUFFIN by @chiaraianniellom

Ingredients Flour 00 - 200g Pariani Sicilian Pistachio Flour - 20g Brown sugar - 80g Yogurt - 2 jars (250g) Rice oil (or another of your choice) - 80g Bicarbonate - 10g Chocolate chips - 60g Apricots â&#x20AC;&#x201C; 4 Salt Vanilla

The preparation method In a bowl, first mix the powders: 00 flour, Sicilian pistachio flour and sugar. Add two jars of yogurt (white or apricot) and the rice oil. Mix all the ingredients to obtain a homogeneous mixture. Cut 4 apricots into small pieces. Add the apricots, chocolate chips, baking soda, vanilla and a pinch of salt to the mixture. Distribute the dough inside the muffin cups. Bake at 180 degrees for 20-25 minutes. Remove from the oven and decorate with icing sugar, if desired.

5.7 PISTACHIO, RASPBERRY by @andreacarlolonati

AND

WHITE

CHOCOLATE

TART

Pistachio shortcrust Ingredients for a 24 cm mold Soft butter - 105g Powdered sugar - 90g Eggs - 50g (about 1 egg) Pariani Sicilian Pistachio Flour - 30g Flour 00 - 55 + 170g Fleur de sel - 2g The preparation method Put the soft butter at room temperature in a planetary mixer with a leaf hook and work it with the icing sugar (or in a bowl, proceeding by hand with a spoon). Add the lightly beaten egg, briefly working. Combine the sicilian pistachio flour. Tie the dough with the first part of flour (55g). Sift the second part of flour (170g) and pour it into the mixer with the fleur de sel. Knead for a few moments and, when ready, wrap the pastry in plastic wrap and let it rest for about 8 hours.

Pistachio cream Ingredients Butter - 70g Sugar - 70g Egg - 1 Pariani Sicilian Pistachio Flour - 70g Flour 00 - 20g The preparation method All ingredients must have the same temperature. In a planetary mixer, whip the butter and sugar until you get a frothy mixture. Add the beaten eggs, mix, finally add the flours with the help of a spatula.

White chocolate cream Ingredients Mineral water - 125g Vanilla - 1 pod Acacia Honey - 15g Gelatin in sheets - 6g White chocolate - 230g Fresh cream - 250g The preparation method You can get the cream ready the day before. Rehydrate the gelatin with 30g of cold water. Heat the water with the vanilla pod. Filter and add the honey and softened gelatin. In a bowl, melt the white chocolate in the microwave at low power (or in a bain marie) and, once melted, add the vanilla flavored water. Emulsify with a hand blender and add the cold cream. Cover with food film in contact and place in the refrigerator for 12-24 hours.

How to put the different parts together Short pastry with Sicilian Pistachio Pariani 100

Pariani sicilian pistachio cream White chocolate cream Pariani whole sicilian pistachios Fresh raspberries Silver flakes The preparation method Roll out the pastry to a thickness of about 3-5 mm and cover with it a microperforated band for tarts of 2 cm height and 24 cm diameter. Bake in the convection oven at 160Â° C for about 10 minutes. Out of the oven, using a pastry bag with a round nozzle, pour the pistachio cream. Bake again for about 20-25 minutes, until the cake is completely cooked. Once cooled, unmold and proceed with the decoration. Cut the fresh raspberries in half and arrange them on the surface of the tart. In a planetary mixer, whip the white chocolate cream. Place the cream in a pastry bag with a 12 mm smooth nozzle and cover the cake with regular tufts.Garnish with fresh jellied raspberries and whole sicilian pistachios.Enrich the cake with silver flakes.

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5.8 PISTACHIO CRÊPES by @marco1roma

Ingredients for 3 crêpes in a 16 cm pan Oatmeal (or another to your liking) - 40g Pariani Sicilian Pistachio Flour - 5 g Albums - 120ml Water - 50ml Hydrolytic - 3g Yogurt - 60g Sicilian Pistachio Cream 50% Pariani – as needed Miele – as needed

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The preparation method For the crêpes dough: put the oatmeal in a bowl and mix it with the pistachio flour, then add 120ml of egg white and 50ml of water. Mix everything with a whisk so that there are no lumps. Add 3g of hydrolithin and a drop of water to make it react. Heat a 16 cm non-stick pan, oil the pan, pour the mixture and cook the crêpes. For the filling: in a bowl, mix the yogurt with a spoonful of pistachio cream. Fill the crêpes, place them one on top of the other and decorate with more pistachio and honey cream.

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5.9 PISTACHIO DONUT WITH CANDIED SOUR CHERRIES by @chiaraianniellom

Ingredients Flour type 1- 320g Pariani Sicilian partially defatted Pistachio Flour - 50g Seed oil - 100ml Sugar - 100g Yeast - 5g Vanilla powder - to taste Water - 320ml Salt - 1 pinch Candied Amarene di Cantiano - 80g 104

The preparation method Sift all the powders: 320g of type 1 flour, 50g of partially defatted Pariani Pistachio Flour, 150g of sugar, 5g of yeast, vanilla powder and a pinch of salt. Add 100ml of seed oil, 320ml of water and 80g of Amarene di Cantiano Candite Pariani, mix all the ingredients. Pour the mixture into a donut mold and bake in a convection oven at 160 Â° C for about 40 minutes. Remove from the oven and, once cooled, decorate with icing sugar.

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5.10 WALNUT AND VANILLA BISCUITS by @chiaraianniellom

Ingredients Flour 00 - 450g Lara Pariani Venetian Walnut Flour - 50g Butter - 250g Powdered sugar - 200g Yolk - 95g Salt - 1 pinch Vanilla - to taste The preparation method Put the flour 00 and the Lara Pariani Veneta Walnut Flour in the planetary mixer with the butter, start turning so that the flour absorbs the butter. Once a "sand" is formed, pour in the icing sugar, vanilla and a pinch of salt. Finally add the egg yolks. Let the pastry rest in the fridge between two sheets of parchment paper for 15 minutes. Roll out the pastry and cup the biscuits in the shape you prefer. To create the glass effect: make small holes in the center of the cookies and insert a gummy candy halfway through cooking. Bake at 170 Â° C for 15 minutes or in any case until the surface of the biscuit is golden. 106

6. RECIPES WITH 100% NUTS PASTES 6.1 LASAGNA WITH PISTACHIO BÉCHAMEL by @jimmymangiamondo

Ingredients (4 people) Lasagna sheets - 300g Sicilian Pistachio Paste 100% Pariani - 250g Sliced Pistachio Mortadella - 200g Sweet provolone cheese - 200g Butter - 50g Flour - 60g Milk - 0.75 ml Pariani Sicilian Pistachio Grains – as needed Salt - to taste Pepper – to taste

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The preparation method For the pistachio béchamel: melt the butter in a saucepan over low heat. Combine the flour all together, mixing with a whisk. Pour in the cold milk all at once while continuing to stir until it begins to boil. Cook for at least 15 minutes, stirring occasionally. Once cooked, remove from heat and add the 100% Pariani Pistachio Paste. For the pistachio lasagna: grease a baking dish and place a layer of pistachio béchamel on the bottom. Begin to stratify the lasagna starting from the pasta, followed by béchamel, mortadella, provola, grated parmesan and a 100% Pariani pistachio pasta pour. Repeat this process until you get to the last layer and close it with provolone and parmesan. Bake in a preheated oven at 200 ° for 40 minutes. Once cooked, let it rest in the oven and before serving, decorate with a pour of pistachio paste and plenty of grains.

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6.2 PASTA WITH PISTACHIOS by @canna_92

Ingredients Busiate trapanesi (pasta) â&#x20AC;&#x201C; 120g Philadelphia cheese - 75g Grated Parmigiano Reggiano - 3 tbsp Sicilian Pistachio Paste 100% Pariani - 15g Evo oil (extra vergin oil) - to taste Salt - to taste. Mint - 2/3 leaves Pariani Sicilian Pistachio Grains â&#x20AC;&#x201C; as needed

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The preparation method Boil the water for the pasta. In a bowl put half a pack of Philadelphia (or another spreadable cheese of your choice), add 3 tablespoons of grated Parmesan cheese, a ladle full of cooking water and beat the mixture with an electric whisk until all lumps are eliminated and you have a relatively liquid cream, which will later be used for creaming the pasta. Cook the busiate and at Âž of cooking drain it and put it in the pan with the Philadelphia cream and Parmesan cheese and finish cooking by adding water a little at a time. When it is ready, add a tablespoon of oil and season with salt and pepper. Serve by sprinkling the pistachio grains, a few mint leaves and a large amount of sicilian pistachio paste

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6.3 PISTACHIO TAGLIATELLE WITH GORGONZOLA AND BACON by @canna_92

Ingredients Flour 00 - 230g Buckwheat flour - 70g Eggs - 3 100% Pariani Sicilian Pistachio Paste - 2 tsp Pork jowl - 50g Gorgonzola cheese - 100g Milk - 30 ml Parmigiano Reggiano - to taste Evo (extra virgin oil) - to taste Salt - to taste Pepper â&#x20AC;&#x201C; to taste

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The preparation method For the pasta: mix the 230g of 00 flour with the 70g of buckwheat flour. Make the "fountain" and place the 3 eggs, a pinch of salt and 2 teaspoons of sicilian pistachio paste inside. Begin to mix everything with a fork, then knead by hand with the help of a sprinkling of flour if the dough is too sticky. The result must be a firm and elastic dough. Cover it with cling film and let it rest for about half an hour covered. For the sauce: put the bacon in a pan and cook it until it turns brown, with a few drops of water finish simmering, then dry on a sheet of absorbent kitchen paper, keeping the pan with the oil released from the bacon aside. Roll out the dough by hand with a rolling pin or with the help of a pasta machine. Make a not too thin pastry and cut the shape of the noodles. Melt the gorgonzola in a bain-marie with a drop of fine milk, then put the fondue obtained in the pan where the bacon was previously cooked. Cook the tagliatelle in salted water and after about 1 minute drain and finish cooking in the pan with the fondue. Stir adding a sprinkling of Parmesan cheese, the bacon and a sprinkling of pepper.

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6.4 SALMON FILLET WITH PISTACHIO PASTE by @little_chef_traveller

Ingredients Salmon fillet - 120g Philadelphia spreadable cheese (or similar) - 60g Sicilian Pistachio Paste 100% Pariani - 10g Pariani Sicilian Pistachio Grains - 20 Evo (extra virgin oil) oil - to taste Pepper â&#x20AC;&#x201C; to taste Chives â&#x20AC;&#x201C; to taste The preparation method Put the spreadable cheese in a bowl and work it with a fork, while adding the pistachio paste and, if you like, some chives. Meanwhile, heat a non-stick pan and, when very hot, add a drizzle of extra virgin olive oil and the salmon fillet, keeping the skin on. Cook it well on both sides, especially that of the skin, until a nice golden crust has been created on the outside. Serve the salmon, sprinkle it with the cheese and pistachio cream, pepper and chopped pistachios.

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6.5 HOMEMADE BURRATA WITH MORTADELLA AND PISTACHIOS by @canna_92

Ingredients Fiordilatte Mozzarella - 250g Stracciatella cheese - 100g Sicilian Pistachio Pasta 100% Pariani- 15g Mortadella- 50G Granella di Pistacchio Siciliano Pariani â&#x20AC;&#x201C; as neede The preparation method Take the mozzarella fiordilatte and put it in a dish in the microwave at minimum temperature, let it go until the mozzarella has become a pastry. Place it on a sheet of cling film and set aside the whey and milk that will remain on the bottom of the dish used in the microwave. In a bowl, work the stracciatella with the pistachio paste until they are well blended together. Put the mortadella and the pistachio stracciatella in the center of the mozzarella sheet, pull up the edges and start pinching them. At 114

this point, lift the transparent film, join the 4 ends and turn it well, pressing the contents. Take a bag and pour in the mozzarella preservation whey and milk, insert the closed mozzarella in the film inside the bag. Put everything in a glass so as to obtain a compact shape and let it rest in the fridge until it becomes congealed. Before serving, put the bag in a bowl with hot water in order to cool the whey first and then the burrata: dairy products should all be eaten at room temperature, they are often put in the fridge for a matter of conservation, but so the real scents are muffled. Serve with chopped pistachios on top.

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6.6 PISTACHIO SANDWICH by @selvabella_in_chianti

Ingredients for 12 sandwiches 00 strong flour - 460g Milk - 250g Sugar - 40g Salt - 10g Eggs - 2 Dry yeast - 5g Sicilian Pistachio Paste 100% Pariani - 100g Egg yolk - 1 Water - 1 tbsp Pistachio mortadella Fresh spinach

The preparation method This recipe is inspired by the one published by Richard Bertinet in his book â&#x20AC;&#x153;Doughâ&#x20AC;? (Kyle Books Publisher). It is a little sweet dough, that goes well with both sweet and savory ingredients. In this version, 100% Pariani sicilian 116

Pistachio paste is used instead of the butter of the original recipe. Therefore the iBertinet's recipe has been rebalanced to obtain a product with softness similar to the original one. In the bowl of the mixer put the flour and yeast. Mix on low speed for a few moments with the leaf. Add the sicilian pistachio paste and mix until completely absorbed into the flour. Add the sugar, salt, eggs and lastly, little by little, the slightly warm milk. Knead for about 4 minutes at medium speed, then replace the leaf with the hook and knead at medium-high speed until the dough is strung. Close the dough on the work table (there should be no need to flour the work surface) and let it rise in a covered bowl for about an hour or until doubled (the time depends on the ambient temperature). Once doubled, pick up the dough, transfer it to a lightly floured surface, divide it into 12 pieces and form a ball with each piece. Leave to rest for 10 minutes. Take a ball and flatten it with your hands in the shape of a disc. Fold one third of the disc towards the center and press sealing with the edge of your hand. Fold the opposite third towards the center and seal it. Now fold the roll obtained in half lengthwise and seal the two sides together. Finally seal both ends. At this point, placing the closure downwards, roll out the dough evenly with your hands (as if the dough were a rolling pin), stretching the ends outwards so that they become pointed. Repeat the process for each piece. Place the sandwiches on a baking sheet lined with parchment paper, taking care to leave enough space between one and the other. Brush the sandwiches with the egg yolk and water mixed together. With the help of scissors, make cuts (depth 5mm) on the surface of each sandwich. Leave to rise for 1 hour and then bake in a preheated oven (static mode) at 220 Â° C and bake for 8-10 minutes or until the rolls have taken on a goldenbrown color. Leave the sandwiches to cool on a rack. Once cold they can be eaten immediately or frozen (in special bags) and stored in the freezer. To regenerate them, put them in a preheated oven at 150 Â° C for a few minutes. To stuff them, in this case we used pistachio mortadella and a few leaves of fresh spinach. 117

6.7 GNOCCHI WITH HAZELNUTS AND PARMESAN by @canna_92

Ingredients Potato dumplings - 150g Piedmont PGI Pariani hazelnut - 20g Philadelphia (or another spreadable cheese) - 50g Parmigiano Reggiano - 3 tbsp Pariani IGP Piedmont Hazelnut Paste - 1 tsp Salt - to taste. Pepper â&#x20AC;&#x201C; to taste Evo (Extra virgin oil) oil - to taste The preparation method Boil the water for the dumplings. Coarsely chop the PGI Piedmont hazelnuts with a knife and toast them in a pan until crisp and golden. Remove them and set the pan aside. In a bowl, put 50g of Philadelphia, a few drops of cooking 118

water, 3 tablespoons of Parmesan cheese, a pinch of salt, a sprinkling of pepper and a teaspoon of PGI Piedmont Hazelnut paste. Beat everything with a whisk until you get a smooth and lump-free cream. Put the cream in the pan where the hazelnuts were previously toasted and heat it over low heat. Drain the dumplings and stir-fry them in the pan with the cream, until the cream hardens. Serve them with a drizzle of extra virgin olive oil and toasted hazelnuts.

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6.8 PUMPKIN PORRIDGE WITH HAZELNUT PASTE by @martui_fit

Ingredients Oat flakes - 30g Coconut milk - 180g Chia seeds - 10g Water - 80g Greek yogurt - 150g Pumpkin cooked and pureed - 100g Cinnamon - to taste Coconut flakes - to taste Pariani IGP Piedmont Hazelnut Paste - to taste Pollen - to taste

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The preparation method Combine the oat flakes with the coconut milk and cook in a saucepan (or in the microwave), stirring often, until the milk is partially absorbed: the mixture must still be a little liquid. Meanwhile, in a bowl, mix 10g of Chia seeds with 80g of water, 150g of Greek yogurt, 100g of cooked and pureed pumpkin and cinnamon (or another spice to your taste). When the porridge is ready, let it cool for a few minutes, then add the pumpkin, yogurt and Chia mixture. Leave to rest in the fridge for 1 night. Before serving, add as a topping: coconut flakes, Pariani PGI Piedmont Hazelnut paste and pollen.

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6.9 PASTA WITH ALMOND PASTE AND PARMESAN by @canna_92

Ingredients Durum wheat bavette (pasta) - 120g Sicilian Almond Pariani - 20g Philadelphia - 1 tbsp Sicilian Almond Pasta 100% Pariani - 1 tbsp Pepe – to taste Parmesan cheese – as needed Evo (Extra virgin olive) oil – as needed The preparation method Boil the water for the pasta, add salt and start cooking it when it comes to a boil. In a pan put the almonds previously coarsely chopped with a knife, cook them until they become crunchy. Keep the almonds aside and keep the pan. When the pasta is about ¾ cooked, drain it, saving some of the water. Finish cooking the bavette in the pan where the almonds were previously toasted: in 122

this way all the essential oils left by the dried fruit will be enhanced. Gradually add water to the pan until the pasta is cooked. While the pasta is cooking, put 1 tablespoon of Philadelphia, 1 tablespoon of sicilian almond paste, a sprinkle of Parmesan cheese and a drop of pasta cooking water in a bowl. Work the mixture with an immersion blender, until you get a smooth and lump-free cream. Add the cream to the pasta in the pan and finish cooking by adding a drizzle of extra virgin olive oil. Serve garnishing the pasta with toasted almonds.

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6.10 CHUNKS OF COCOA, CINNAMON AND HAZELNUTS by @canna_92

Ingredients Bitter cocoa - 10g Egg -1 Almond flour - 15g Spelled flour - 40g Instant yeast - 3g Coconut or seed oil - 1 tsp Cinnamon - to taste Sweetener to taste - to taste Cottage cheese(ricotta) - 50g Greek yogurt - 25g 100% Pariani PGI Piedmont Hazelnut Paste - 2 tbsp Piedmont PGI Pariani hazelnuts â&#x20AC;&#x201C; as needed

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The preparation method In a bowl put the egg, bitter cocoa, almond flour, spelled flour, instant yeast, a teaspoon of coconut or seed oil, a sprinkling of cinnamon, a few drops of sweetener or 1 teaspoon of sugar. Work all the ingredients until the mixture is firm and easy to work. Let the mixture rest in the fridge for about 20 minutes. Wet your hands, divide the mixture into small parts and shape it with your hands to create balls. Coarsely chop the hazelnuts and with the grains decorate the balls, bake them at 170Â° for 15 minutes. While they are cooking, put the ricotta cheese, yoghurt, 2 tablespoons of pure Pariani PGI Piedmont Hazelnut Paste and some sweetener to taste in a bowl. If you want to firm up the cream more, add a pinch of xanthan gum, which will make it easier, subsequently, to work the cream with the pastry bag. Remove the biscuits from the oven, wait for them to cool, put the hazelnut cream in the pastry bag and make curls over the biscuits. Sprinkle the morsels again with bitter cocoa.

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6.11 BASKETS WITH COCOA AND HAZELNUT CUSTARD by @canna_92

Ingredients Egg - 1 Rice flour - 40g Wholemeal flour - 45g Coconut oil - 1 tsp Bitter cocoa - 5g Sweetener to taste Milk - 200ml Yolks - 2 Corn starch - 20g Gelatin - 4 g 100% Pariani PGI Piedmont Hazelnut Paste - 2 tbsp

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The preparation method For the shortcrust pastry: put 1 egg, rice flour, wholemeal flour, a teaspoon of coconut oil, 5g of unsweetened cocoa and a few drops of sweetener in a bowl. Work the ingredients with a fork, then knead by hand until you get a smooth dough that comes off easily from your hands and from the table. Wrap it in plastic wrap and let it rest in the fridge for 30 minutes. For the custard: put 180ml of milk and a few drops of sweetener in a saucepan, bring it to the stove and heat it slowly. Take a glass, put 2 egg yolks inside, 20g of sifted corn starch, 20ml of milk and begin to mix everything. Once mixed, add the milk that has been heated inside the saucepan, make the mixture even and return to the heat, stirring constantly and cooking over low heat until it begins to pull. At this point, remove from the heat, add 3/4g of food jelly soaked just before, dissolve it and then add 2 tablespoons of Pariani 100% pure PGI Piedmont Hazelnut Paste. Transfer everything to a bowl, cover with a transparent film flush with the cream so as not to create the patina that makes it lose its silkiness, and let it cool. Roll out the pastry with the help of two sheets of baking paper or powdered flour, take the molds, line them with the pastry and bake in a hot oven at 170 Â° for about 15/20 minutes. Once taken out of the oven and cooled, and once the cream is ready, stuff and decorate them. Set in the fridge for 15/20 minutes and they will be ready to serve.

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6.12 CRĂ&#x160;PES WITH HAZELNUT AND PISTACHIO by @canna_92

Ingredients Egg white - 60ml Milk - 90ml 100% Pariani Sicilian Pistachio Paste - 1 tsp Sweetener to your taste - to taste Rice or oat flour - 40g White yogurt - 30g Piedmont hazelnut cream IGP 50% Pariani - to taste Sicilian Pistachio Cream 50% - to taste The preparation method For the dough: take a mug and put inside the egg white, milk, a teaspoon of pistachio cream, sweetener (sugar, honey, liquiflav, fructose, etc.), rice or oat flour and Greek yogurt, with a whisk mix everything eliminating any lump. Heat a pan, when hot, grease it lightly (with oil or butter to your taste), add a ladle of mixture in the center, swirl the pan until the mixture is completely coagulated and turn once it begins to detach from the edge (play with the intensity of the fire and create bubbles below that will help you in the detachment procedure). 128

Once ready, fill the crĂŞpes with the hazelnut and pistachio spread and, if you want, crumble some biscuits (in this case wafers) on top.

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6.13 HAZELNUT, COFFE, CINNAMON CAKE by @iambeatricecava

Ingredients for a 18 cm cake mold (4/5 persons) Egg - 1 Egg white - 100ml Sugar - 50g White yogurt - 130g Wholemeal flour - 150g Yeast - Â˝ sachet PGI Piedmont Hazelnut Paste 100% Pariani - 40g Piedmont PGI Pariani hazelnuts - 15 pieces Bitter cocoa - 15g Espresso coffee - 1 Coffee yogurt - 60g Cinnamon - 10g

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The preparation method Pour the egg and egg white into a large bowl and put the whisk at maximum speed, add the sugar slowly and whip until the mixture is nice and fluffy. Add the plain yogurt and the sifted flour with the baking powder. At this point divide the dough into two equal parts: • To the first mixture, add the hazelnut paste, bitter cocoa and whole hazelnuts previously coarsely chopped with a knife; • Add the coffee yogurt, espresso coffee and cinnamon to the second mixture. If the dough is too liquid after these additions, adjust by adding a spoonful of flour. Pour the two compounds into the 18 cm mold and cook in a preheated convection oven at 180 ° for about 30 minutes. To check the cooking, do the toothpick test.

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6.14 TART WITH HAZELNUT SPREAD, RICOTTA, GIANDUIA by @iambeatricecava

Ganache Dark chocolate - 150g Hot water - 3 tbsp PGI Piedmont Hazelnut Paste 100% Pariani - 20g Piedmont IGP Pariani hazelnuts â&#x20AC;&#x201C; as needed for decoration The preparation method For the base: in a blender put the sugar, the hazelnut burrolio, the wholemeal flour, the hazelnut oatmeal, the coconut flour, the eggs and the yeast. Mix for about 40-50 seconds, until you get a lumpy dough. Transfer it to a greased and floured cake pan (diameter 25 cm), and level with your fingers. For the cream: in the same mixer mix the ricotta with the sugar, the yogurt and the hazelnut paste. Pour the cream over the base. Bake in a preheated oven at 180 degrees for about 35/40 minutes. Meanwhile, for the ganache, melt the dark chocolate in a bain-marie and dissolve with 3 teaspoons of hot water with the help of a whisk; then add the hazelnut paste. Remove from the oven and pour over the ganache, decorate with the Piedmont IGP hazelnuts roughly chopped with a knife. Let it cool in the fridge for at least 4/5 hours, better overnight.

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6.15 HAZELNUT CHESEECAKE by @canna_92

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6.16 ALMOND, PEACH, WHITE CHOCOLATE CHEESECAKE by @fitvssweet

Spreadable cheese - 100g Sicilian Almond Paste 100% Pariani - 5g Sweetener â&#x20AC;&#x201C; as needed For the topping 100% Pariani Sicilian Almond Paste Peach - 1 Sliced almonds The preparation method Blend the biscuits into a powder and combine them with the burrolio, sicilian almond paste and water. Put the mixture on the bottom of a non-stick hinged mold (10-12 cm in diameter) and let it rest in the freezer. Spread the peach jam on a sheet of baking paper creating a disc of the same diameter as the stencil (to be precise, help yourself with the stencil). Put the sheet of baking paper in the freezer and freeze it Dissolve half a sheet of gelatin in 15ml of skimmed milk and melt 20g of white chocolate in a saucepan. Combine the cream cheese and melted white chocolate jelly. Pour the first filling on the base and put it in the freezer for 10 minutes. Once the first layer has solidified, take out of the freezer and place the previously frozen peach jam disc in the center, exerting a slight pressure. Put everything back in the freezer. Dissolve the whole gelatin sheet in 10 ml of skim milk. Combine the jelly with the spreadable cheese, the sicilian almond paste and the sweetener of your choice. Pour the second filling into the mold, over the jam disc. Put in the fridge and let it set for at least 4-6 hours. Gently open the hinge of the mold and decorate with diced peach, sicilian almond paste and sliced almonds.

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6.17 PISTACHIO CHEESECAKE by @canna_92

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6.18 FIGS AND PISTACHIO MINI CHEESECAKE by @healthywidy

Ingredients For the base Rusks - 4 pcs Dates - 3 pieces Peanut butter - 1 tbsp Milk - to taste For the first layer Greek yogurt - 170g Honey - 1 tsp For the II layer Bitter cocoa - 2 tsp Honey - 1 tsp Water - to taste Fig - to taste 100% Pariani Sicilian Pistachio Paste - 2 tsp 140

The preparation method For the base: blend the rusks, dates and peanut butter in a blender, gradually adding the milk, until a workable consistency is obtained. Take the mixture and compact it at the base of a coppapasta with a diameter of 8 cm. For the first layer: mix the yogurt with honey (or another sweetener of your choice) and add it on top of the base. For the second layer: prepare a cocoa cream by mixing bitter cocoa with water and honey (or another sweetener of your choice). Then pour it over the first layer. Let it rest in the fridge for 1 night and the next morning add the fig cut into small pieces and the pistachio paste as a topping.

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6.19 PISTACHIO AND STRAWBERRY TIRAMISU’, NO EGGS by @twostella

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6.20 PISTACHIO PANCAKES by @jimmymangiamondo

Ingredients for 8/10 pancakes Wholemeal flour (or another type of your choice) - 200g Milk - 250g Eggs - 2 Powdered sugar - 80g Seed oil - 30g Fresh cream - 200ml Yeast - 1 sachet Butter - to taste Chopped Pariani Sicilian Pistachio â&#x20AC;&#x201C; as needed Sicilian Pistachio Paste 100% Pariani - to taste Salt - to taste

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6.21 PANCAKES WITH PISTACHIOS AND HAZELNUTS by @canna_92

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6.22 PISTACHIO TIRAMISUâ&#x20AC;&#x2122; by @ravenous_fox

Ingredients for 8 cups Mascarpone - 500g Whipped cream - 5 tbsp 100% Pariani Sicilian Pistachio Paste - 1 and a half tablespoons Powdered sugar - 1 tsp Sweet black coffee - 1 cup Kahlua liqueur - 50 ml Ladyfingers - 10 Vanilla seed paste - 2 tsp Coconut powder - to taste Chocolate chips of your choice - to taste

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The preparation method In a large bowl put the mascarpone and beat it gently with a spoon, then add the pistachio paste, the icing sugar and the vanilla seed paste. Mix well to ensure all ingredients are evenly distributed. Whip the cream and gradually incorporate it with a spoonful of mascarpone. For a slightly sweeter cream, add more powdered sugar. Cover and let it rest in the fridge. Prepare the coffee and add a teaspoon of sugar and 50ml of Kahlua. Take the ladyfingers and place them on a plate. Once the coffee has completely cooled, pour it over and turn the cookies a couple of times until they start to soften. Let them rest for 2-3 minutes. Take the 8 cups and put a piece of ladyfinger on the bottom. Fill a pastry bag with the mixture and cover it with a layer of mascarpone. Add another piece of ladyfinger, then another layer of mascarpone, and so on until the mixture is slightly higher than the top of the cup. Run a knife under hot water, then carefully smooth the top of the Tiramisu. Finally, with a sieve, sprinkle a little coconut powder over it and garnish with some chocolate flakes, then place in the fridge and let it rest until ready to serve.

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6.23 PISTACHIO SWEET SUSHI by @fitvssweet

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6.24 PISTACHIO NAMELAKA, RASPBERRY, CORNFLAKES CAKE by @dolcementeconmagda

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The preparation method First prepare the Namelaka as it must rest in the fridge for at least 12 hours. Better do it in the evening to have it ready the next morning. Soak the gelatin sheet in cold water for 10 minutes to soften it. Cut the white chocolate into small pieces and melt it in a bain-marie together with the pistachio paste. Once melted, remove the saucepan from the heat, but keep the mixture warm. Heat the milk together with the well-squeezed gelatine and let it melt. When the mixture is hot (but it shouldn't boil), remove it from the heat. Transfer the melted white chocolate and pistachio paste to a bowl, and add the milk 3 times, mixing very well between one phase and the other with a hand whisk to avoid lumps. As milk is added, the mixture will become more and more liquid. Now add the very cold cream from the refrigerator all at once and mix very well with an immersion blender trying to incorporate as little air as possible, until the final cream is obtained. Transfer the Namelaka to a low and large container and cover it with a transparent film in contact. Place the container in the refrigerator for 2 hours. In the meantime, prepare the base: coarsely chop the cereals and biscuits in a mixer. Add the sugar and turn, add the melted butter, stirring with a spatula. Arrange and compact the mixture in a pan with a removable bottom and let it rest in the refrigerator for an hour. To assemble the cake: take the base from the fridge, spread a thin layer of raspberry jam. Insert the Namelaka into the pastry bag and cover the base with the cream in tufts, remaining a little detached from the edge. Finally garnish with the sicilian pistachio grains and the dehydrated raspberries. Keep the cake in the refrigerator and consume it within 4 days. Before serving, remove it from the refrigerator 15 minutes beforehand. Do not leave it out of the fridge too much otherwise the Namelaka loses its creaminess.

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6.24 PEAR PORRIDGE WITH PISTACHIO PASTE by @healthywidy

Ingredients for 1 portion Oats - 40g Milk of your choice - 200ml Pear - 1 Cinnamon - to taste (optional) Sweetener of your choice 85% dark chocolate cubes - 2/3 of your choice 100% Pariani Sicilian Pistachio Paste - 1 tbsp The preparation method Put the milk and oats in a non-stick pan, cook for a couple of minutes and add a pear cut into cubes. Keep cooking for 4 minutes and add the cinnamon to taste. Once ready, turn everything off and add the chosen sweetener (honey, fructose, sugar). For the topping, cut the dark chocolate into flakes and add a spoonful of pistachio paste.

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6.25 PISTACHIO @cinziafaidolci

AND

CHOCOLATE

CAKE

Ingredients Base Dark Chocolate - 100g Butter - 50g Sugar - 150g Eggs - 3 Flour 00 - 100g Baking yeast - 2 spoons Cream White Chocolate - 110g Pure Sicilian Pistachio Paste 100% Pariani - 80g Cream - 200g Butter - 40g

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BERRIES

The preparation method For the base: melt the dark chocolate in a bain-marie with the butter. In a bowl, whip the eggs with the sugar, add the chocolate mixture and the sifted flour with the baking powder. Mix well and pour into a greased and floured mold (use a mold with the center raised). Bake in a preheated oven at 170Â° static for 25 minutes. For the cream: melt the chopped white chocolate in a bain-marie with the butter, remove from the heat and add the pistachio paste, mix. In a saucepan heat the cream, when it comes to a boil pour it into the chocolate, wait a minute and mix until you have a fluid cream without lumps. Pour the cream into the central cavity of the cake and refrigerate for at least 2 hours. Decorate with fresh berries.

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6.27 VANILLA MUFFINS WITH ALMOND RICOTTA by @canna_92

Ingredients Egg – 1 Vitafiber – 10g Sweetener to taste Milk – 50ml Coconut Oil – 1 cucchiaio Instant yeast – 5g Wholemeal flour type 2 – 50g Almond flour – 5g Corn starch – 6g Blueberry jam – 50g Ricotta cheese – 125g Honey – 1 cucchiaio Pure Sicilian Almond Paste 100% Pariani – 2 cucchiai

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The preparation method Take an egg and divide the yolk from the white. Work the yolk with 10g of vitafiber and a few drops of sweetener with an electric whisk until it leaves some grooves and has become an intense yellow and fluffy. Aside put 50ml of milk with a spoon of coconut and mix, add this mixture to the previous mixture while continuing to work with the electric whisk. Mount it for 2 minutes. Sift the powders twice: the instant yeast, the wholemeal flour, the almond flour and the corn starch. Work everything with a whisk, adjust with another sweetener and finally add the whipped egg white (but not until stiff), helping you with a drop of lemon juice. Take the molds and fill them up to just over half, bake at 170 degrees for about 20-25 minutes (they must be very light and fragrant). While they are cooking, take 2 sac Ă poche: fill one with the blueberry jam, and the second with the ricotta cheese mixed with 1 tablespoon of honey and 2 tablespoons of 100% Pariani pure Sicilian Almond Paste. Once the muffins have been taken out of the oven and cooled, stuff them inside with the blueberry jam and outside with the almond ricotta cream.

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6.28 MAPLE: MINI PORTIONS WITH MAPLE SYRUP by @ioebrigante_pastry

Ingredients for 8 single-doses Cake base with maple syrup and almonds (from a recipe by Christophe Michalak) Egg - 1 Sicilian Almond Paste 100% Pariani - 45g Brown sugar - 35g Flour 00 - 35g Chemical yeast - 1 g Salted butter - 36g Maple syrup - 20g The preparation method In the bowl of the planetary mixer, combine the eggs, the sicilian almond paste and the brown sugar. Mix with a hand whisk and then start whipping in the planetary mixer. Add the sifted flour together with the baking powder, then the butter slowly. Finally add the maple syrup. Cook the dough in the mold in which you are going to pour the single-portion insert (you can use the muffin 158

molds) or in a small pan, then cut discs once cooked. Place the dough inside the muffin molds, filling them a little less than half and bake at 170째 C for about 25 minutes in a static oven. Light hazelnut glaze (by Guillaume Mobilleau, dose for half a liter of glaze) Water - 50g Sugar - 100g Glucose - 100g Condensed milk - 66g Gelatin in sheets 200 Bloom - 6.5g White chocolate - 100g Pariani PGI Piedmont Hazelnut Paste - 20g (almond or pistachio is also good) The preparation method Hydrate the gelatin in cold water. Place the water, sugar and glucose in a saucepan and bring to a temperature of 105째 C. Remove from the heat and add the condensed milk, then the hazelnut paste and finally the gelatin, mixing well. Pour everything over the chopped white chocolate. Wait a few moments and mix with a hand blender until a smooth glaze is created. Just before use, heat the glaze in the microwave and use at a temperature of 33/35째 C. Creamy dark chocolate and maple syrup Gelatin in sheets 200 Bloom - 2g Cream - 120ml Yolk - 1 Maple syrup - 40g Dark chocolate - 30g Isinglass The preparation method Moisturize the gelatin. Bring the cream to the boil together with the maple syrup. Pour everything over the egg yolks and bring to 82째C. Add isinglass.

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Pour over the dark chocolate cut into small pieces. Pour into the insert molds for 3/4 and place the almond cake disk on top. Freeze. Bavarois with maple syrup and vanilla Jelly in sheets 200 Bloom - 4g Milk - 100g Maple syrup - 70g Yolks - 2 Vanilla berry Pariani - ½ berry Cream - 100g The preparation method Hydrate the jelly in cold water. Cut into the vanilla berry and with a teaspoon take half of the beans. In a bowl, mix together the egg yolks, vanilla beans and maple syrup. Bring the milk to a boil and pour it over the yolk mixture. Put everything back on the fire and bring to a temperature of 83° C. Then add the jelly and let it cool down to a temperature of 30° C. Whip the cream and add it to it. Chantilly with maple syrup (by Christophe Michalak) Cream - 130g Maple syrup - 40g The preparation method The day before, prepare the whipped cream. In a saucepan, reduce the maple syrup by half until you get 20g. Boil the cream in another saucepan, then pour it over the reduced maple syrup and mix. Cool, put cling film in contact, then refrigerate for 1 night. For decoration Dark chocolate decorations in the shape of a maple leaf Round dark chocolate cake Gold leaves - to taste 160

Crunchy white chocolate pralines The final preparation method Once all the components have been made, assemble the cake in this way: fill the single portions 3/4 full with the vanilla bavarois cream. Unmold the insert with the frozen base and insert it inside the single portion, applying pressure so that everything settles. Spatulate any excess bavarois cream to make the base nice and smooth. Freeze. Once completely frozen, take out the single portions, heat the glaze to the right temperature (33/35Â° C) and glaze them. Place them in the desired dish or tray, whip the chantilly and decorate the surface of each portion. Finish decorating with a round chocolate cake, a chocolate mold in the shape of a maple syrup leaf, gold leaves and a crunchy white chocolate praline.

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7. RECIPES WITH 50% NUTS SPREAD 7.1 CHOCOLATE BAKES DONUTS WITH HAZELNUT AND COCOA SPREAD by @annafgass

Ingredients Cake Flour for cakes - 2 cups (250 gr) Sugar - 1 cup (220 gr) Cocoa powder - ½ cup (41 gr) Baking powder - 2 tsp Baking soda - 1 tsp Cinnamon - to taste Vanilla - 1 pod Egg - 1 Buttermilk or milk with 1 teaspoon of vinegar - 1 ¼ cups Melted butter - 2 tbsp Pariani Hazelnut and Cocoa Cream - 100g

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The preparation method Use a donut pan. Preheat the oven to 190 Â° C and grease the donut pan with some butter. Sift all the dry ingredients - cake flour, cocoa powder and baking powder - and put them all together in a bowl. Add the sugar, baking soda, cinnamon and vanilla (carve the pod and remove the powder). Make a fountain with all these powders and in the center add all the wet ingredients: egg, buttermilk and melted butter. Mix until incorporated without lumps. Pour the mixture into the donut pan and cook for 15 minutes, turning the pan halfway through cooking. Remove from the oven and let it rest. Once cold, garnish with hazelnut and cocoa cream.

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7.2 HAZELNUT CHESEECAKE by @canna_92

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7.3 HAZELNUT AND PISTACHIO CHEESECAKE by @canne_92

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7.4 PISTACHIO TIRAMISU’ by @canna_92

Ingredients Wholemeal sandwich - 1 Yolk - 1 Coconut sugar - 1 tbsp Vanilla flavor - a few drops Yogurt - 125g Pariani Sicilian Pistachio Cream 50% - to taste Egg white - 100ml Coffee- as needed White chocolate chips - to taste Pariani Sicilian Pistachio Grains – as needes

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The preparation method Take a wholemeal sandwich and remove the crust; cut into slices only the crumb, then cut the slices with a cookie cake cutter. In a bowl put an egg yolk, a spoonful of coconut sugar (or whatever you prefer), a few drops of vanilla flavor and whisk for a few minutes with an electric whisk. Then add the yogurt and 1 tablespoon of pistachio cream. Mix everything and set aside. Whip the egg white and add it to the first mixture, mixing from the bottom up, being careful not to disassemble it. Soak the slices of wholemeal bread in the coffee, squeeze them and start composing the tiramisu inside the cake cutter, alternating the slices of bread with the yogurt and pistachio cream and adding a few drops of white chocolate. Repeat as you like, but leave the last layer uncovered: do not put the cream. Let it rest for at least half an hour in the fridge. Push the layers down, remove the cookie cake cutter, add the cream, a few drops of white chocolate and the chopped pistachios.

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7.5 PISTACHIO MINI TIRAMISU by @healthywidy

Ingredients Cottage cheese (ricotta) - 100g Greek or regular yogurt - 85g Honey - 1 tbsp Whole or skim milk - 20 ml Pariani Sicilian Pistachio Cream 50% - 2 tbsp Cocoa Pavesini biscuit - 1 package Coffee - to taste Pariani Sicilian Pistachio Grains - q.s. The preparation method In a bowl, combine and mix the Greek yogurt, ricotta, honey, pistachio cream and milk. Prepare the coffee and, once cooled, soak the pavesini. With a sac Ă poche, form the first layer of cream, add the soaked pavesini, continue alternating a layer of cream and one of pavesini until finished. Refrigerate for 1 night and the day after decorate the surface with chopped pistachios. 170

7.6 WARM HEART CHOCOLATE CAKE WITH PISTACHIO SPREAD by @healthywidy

Ingredients for 2 cupcakes Egg - 1 Egg white - 30g Ripe banana - 50g Bitter cocoa - 10g Oatmeal - 35g Yogurt - 40g Coconut oil or other to your taste â&#x20AC;&#x201C; as needed Chocolates - 2 Pariani Sicilian Pistachio Cream 50% - 2 tbsp The preparation method Blend the egg, egg white, banana, cocoa, oatmeal and yogurt in a blender until the mixture is smooth and homogeneous. Take two cups and grease them with coconut oil, then sprinkle with cocoa to ease the extraction of the cake at the end of cooking. Pour half of the mixture into the cups, put a chocolate (to your taste) in the center and cover everything with the remaining mixture. Bake in the oven at 185Â° C for 10 minutes. Remove from the oven and let it rest for a few minutes. Once cooled, turn over in a saucer and top with the sicilian pistachio spread.

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7.7 SOFT PISTACHIO BISCUITS by @ecca_foodetails

Ingredients for 12-15 biscuits Pariani Sicilian Pistachio Grains - 80g Sugar - 100g Egg - 1 Flour - 240g Water - 50g Instant baking powder - 1 tsp Sicilian Pistachio Cream 50% Pariani - 150g

The preparation method In a bowl, beat the egg for a few minutes with a fork, then add 80g of sicilian pistachio grains and mix. In another bowl, pour the flour, yeast, sugar and mix for a few seconds. Now add the first mix (with egg and pistachios) and a teaspoon of sicilian pistachio cream to this mixture. Work the dough first inside the bowl, then on a floured surface until it is compact and

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homogeneous. Then wrap it in cling film and put it in the fridge to rest for 2 hours. After this time, take the dough and work it directly on the floured baking paper, roll it out with a rolling pin untill a thickness of about 0.6 cm. With the help of a round mold or a glass, make circles of about 5-6 cm diameter. Put them on the pan that will go into the oven, with parchment paper underneath. Fill each circle with 1 spoonful of pistachio cream; then close each circle, adding a second layer of dough on top of each one. Seal the two parts by pressing well on the edges with your fingers or a fork. Bake in a preheated oven at 180 degrees for 15 minutes. Let them cool for a few minutes before serving.

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7.8 PISTACHIO PIE by @thefoodiegirl_

Ingredients Flour 00 - 200g Pariani Sicilian Pistachio Flour - 100g Pariani Pistachio Burrolio - 100g Milk - 150g Medium eggs - 3 Granulated sugar - 170g Baking yeast - 1 sachet Pariani Sicilian Pistachio Grains â&#x20AC;&#x201C; as needed Pariani BIO Pistachio Cream - to taste The preparation method First sift all the powders: 00 flour and pistachio flour. Mix them together and add the pistachio burrolio at room temperature. Once you have a sandy mixture, add the wet ingredients: milk and eggs, finally the sugar and baking powder, mix well until you get a homogeneous mixture. Bake in the oven at 180 Â° for 40 minutes and do the toothpick test: if it is not yet cooked in the center, cover with aluminum foil and leave for another 5/10 minutes. 174

7.9 PISTACHIO SWEET FOCACCIA by @canna_92

Ingredients Flour 00 - 50g Rice flour - 70g Vanilla flavor - to taste Yogurt - 150g Instant vanilla yeast Coconut oil (or whatever you prefer) - 2g Baking seeds - to taste Pariani Sicilian Pistachio Cream 50% - q.s. Biscuits to your liking â&#x20AC;&#x201C; as needed The preparation method Put the flour 00 in a bowl together with the rice flour, add a few drops of vanilla flavoring, the yogurt and the instant vanilla yeast, mix everything initially with a fork, then knead by hand. Take a sheet of parchment paper and begin to roll out the dough from the center outwards, keeping the edge thicker than the center. Melt 2g of coconut oil (or another oil of your choice), brush the entire surface, then add some baking seeds to the edge to make it 175

more crunchy. Bake in a hot ventilated oven at 200 degrees for about 10 minutes with the parchment paper underneath, then remove it to cook even the center of the focaccia better. Remove from the oven and fill with the pistachio cream and, if you like, also with some crumbled biscuits.

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7.10 PISTACHIO CRÊPES by @marco1roma

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7.11 PANCAKES WITH PISTACHIOS AND HAZELNUTS by @canna_92

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7.12 KHAKI, VANILLA AND CINNAMON PIE by@jimmymangiamondo

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8. RECIPES WITH CANDIED AND DEHYDRATED FRUITS 8.1 CANDIED ORANGE by @umberto_dilullo

AND

DARK

CHOCOLATE

Ingredients for 18 cm cake mold Mild Evo Oil - 80g (or a mild seed oil such as sunflower or rice oil) Granulated sugar - 55g Honey - 25g Salt - 1 pinch Eggs - 2 Flour 00 - 80g (or whatever you prefer) Potato starch - 35g Baking yeast - 4g Pariani Candied Orange Cubes - 85g Chocolate chips - 85g

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LOAF

CAKE

The preparation method Mix all the ingredients but the candied orange cubes and the chocolate chips. Add them when the mixture will be homogeneous. Grease and flour an 18 cm cake mold, or single-portion molds. Bake at 180 degrees for about 35/45 minutes, or 15 minutes for single portions. Test with a toothpick before taking the plumcake from the oven. For a large mold, with a diameter of 25 cm, double the doses.

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8.2 CLASSIC PANETTONE by carmine_evangelista_

Ingredients for a 1 kg panettone First dough Technical flour for panettone - 220g Sourdough after the third refreshment at the peak of ripeness - 67 g Granulated sugar - 70g 82% soft butter - 70g Water - 110g Egg yolks - 54g Salt - 0.46 g Acacia honey - 15g Grated orange peel - 1g Grated lemon zest - 1g Vanilla bean seeds - 1g

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Second dough Technical flour for panettone - 50g Egg yolk - 90g Granulated sugar - 60g Malt powder - 2g 82% butter ointment - 120g Melted butter at 35 Â° C - 9 g Salt â&#x20AC;&#x201C; up to 4g Pariani rehydrated sultanas - 60 g Pariani candied orange cubes - 60 g The preparation method First dough: put 110g of water, almost all the egg yolks and 220g of flour for panettone into the mixer. Start the planetary mixer and mix the ingredients until a homogeneous mixture is obtained. Switch off and wait 30 minutes for autolysis to take place. Now add the mother yeast and let the dough go into the mixer for 10 minutes, add the 70g of granulated sugar in 3 times, making sure it is well absorbed. Finally add 0.46g of salt and the remaining egg yolks. The dough must well tied (when held by a flap, it does not tear but thins, forming a transparent veil, a sign that a beautiful "glutinic net" has formed). Now add the 70g of butter (which must have a creamy consistency), again in 3 time. With a cooking thermometer, measure the temperature: better not exceed 26 degrees (if so, put the dough in the freezer for a few minutes). Once the butter has been absorbed, the dough will appear smooth and homogeneous. Now, take the dough from the planetary mixer, put it on the work table and do a little "strech & fold" (ie make a few folds in the dough, which will serve to give structure and above all to reinforce the glutinic net, in order to better retain the leavening gases). After this operation, put the dough in a clean 186

container and let it rise until it has tripled its volume. ADVICE: let it rise inside the oven, turned off but with the light on, so that the temperature is around 30 degrees. It will take about 10-12 hours. Meanwhile prepare the aromatic mass: mix all the butter, sugar, vanilla, orange zest and lemon zest, and whip it in the mixer. Then keep this aromatic mass in the fridge until the next day. Soak the sultanas until the next day. Second dough: the next day, take the leavened and tripled in volume dough, deflate it and put it in the fridge for 1 hour. After this time, put this first dough in the mixer and add all the flour for the second dough (50g). Start the planetary mixer and let it absorb all the flour. Add 2g of malt powder and 4g of salt and let it absorb. At this point, start adding the 90g of egg yolks alternating them with the aromatic mass: little by little, always making them absorb, more or less divide the operation into 4-5 times. At the end of this patient operation, you will get a silky, smooth, perfectly strung dough. The classic test is that of tights: take the dough in your hands and pull it until it becomes transparent like a women's tights. If it doesn't break, it's ready. Drain and dry the sultanas previously soaked. Add the sultanas to the mixture together with the diced candied orange. Spin the dough in the mixer for a few minutes in order to mix everything. At this point, turn the dough over on the work table, make a few stretch&fold folds and let it rest for about 30 minutes. Now proceed to forming and pirling, leaving the dough to rest on the table for up to 1 hour. Now transfer the dough into the 1 kg baking tray and let it leave, covered with a cloth, always in the oven off with the light on. After about 5-6 hours of rising, the panettone should have reached the top edge. Remove it from the oven and uncover it. Turn on the oven to 170 degrees, once the temperature is reached, mark the panettone "cross" with the help of a blade and place a knob of butter in the center. Bake in the lower part of the oven. It takes about 55 minutes for the panettone to be ready, NEVER open the oven door before. With a cooking thermometer measure the core temperature: the panettone is ready when the core temperature is 94 187

degrees. Take it out of the oven, put it in the special irons and turn it over. Leave it like this for at least 12 hours.

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8.3 PANETTONE WITH AMARETTO GLAZE by @lori_pozzi

Ingredients First dough Ready natural yeast - 100g Flour - 400g Sugar - 120g Butter - 100 g Water - 140g Yolks - 120g Second dough Flour - 100g Yolks - 130g Sugar - 100g Honey - 25g Butter - 150g Salt - 8g Water - 70g Raisins - 200g Pariani candied orange cubes - 150g Pariani Candied Citron Cubes - 50g Vanilla Amaretto icing Raw sweet almonds - 75g 189

Armelline - 25g Piedmont IGP Pariani hazelnuts - 50g Sugar - 300g Cocoa - 10g Corn flour - 10g Starch - 10g Egg white - 50g The preparation method First dough: Put the sugar and water in the mixer, make a syrup, then add the flour, mother yeast and half the yolks. When the dough is strung, add the remaining egg yolks in more shots, then the butter. Leave to rise in a container at 22 \ 24 Â° for about 12 hours, in any case until the initial volume is tripled. Second dough: Begin the dough with the yeast, flour and add the sugar several times, incorporate the egg yolks, salt and herbs. When the dough is structured, add the honey, then the butter. Wait until the dough is well tied, then add the fruit. Remove from the machine and let the dough rest in a marl for about 60 minutes. Break the desired weight and give a light preform, after 15 minutes give the final shape and put in the mold and let it rise at 28 degrees for 7 \ 8 hours or in any case until the panettone has reached the level of the mold. Cook for 50/55 minutes at 170 degrees for 1 kg piece. Then put it upside down for the whole night. Amaretto icing: blend in a blender hazelnuts, sugar, cocoa, corn flour, starch and egg white. Put the almonds and the sugars on top of the icing, before cooking the panettone.

8.4 PANETTONE WITH CANDIED ORANGE PASTE by @paola_fusco_pastrylover

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Ingredients First dough Water - 184g Sugar - 160g Mother Yeast - 140g Flour - 417 g Yolks - 160g Soft butter - 230g

Second dough Flour - 46g Starch-free icing sugar - 46g Yolks - 46g Cream - 184g Butter - 110g Candied Orange Pariani Paste - 54g Honey - 92g 191

Salt - 2.8g Candied Orange Pariani Cubes â&#x20AC;&#x201C; as needed Sultanas Pariani â&#x20AC;&#x201C; as needed The preparation method Before starting the recipe, refresh the sourdough 1: 2; when it triples, make a second refreshment 1: 1.5. First dough: in the planetary mixer, mix the water, sugar and mother yeast well, add the flour and wait for the mixture to mix well. Then add first the egg yolks, then the butter, a little at a time: with each addition, wait until it fits well and continue like this. Put a small part of the dough in a graduated container and the remainder in an airtight container. Wait for it to triple in 1214 hours at + 28 Â° or room temperature for 16-18 hours. Second doug: when the first dough has tripled, put it in the fridge for 15-20 minutes, then work it with the flour for 20-25 minutes, until it has reformed the glutinic net. Add the sugar in three times and always wait for it to mix well. Add the egg yolks a little at a time, and when the dough is well done add the cream in 4 times. In a separate bowl, mix together the butter (at 18-20 degrees), honey, salt, candied orange paste, candied orange cubes and dehydrated raisins. Incorporate this mixture into the dough in 2 times. Let it rise in a container at +38 degrees for an hour, then move it to room temperature for another hour, then let it rest in the fridge for 15-20 minutes. At that point, take it out and form the panettone of the desired weight. Let it rise for 5 hours. Glaze (if desired) and bake in the oven at 170 degrees for 40-50 minutes. Once out of the oven, turn over and let it rest.

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8.5 PANETTONE 2.0 BY OSCAR PAGANI by @incucinacolcuore

Doses for three 1 kg panettoni Preparation of licoli (liquid natural yeast): 1 refreshment per day for 3 days (to be done in the evening). If the licoli is very active, a refreshment the day before is sufficient. Refreshments licoli (h 16.00) Active Licoli - 100g Hot water 35 Â° - 100g Flour W260 / 280- 100g 26/28 Â° for 3-4 hours Pre dough Evening Biga di licoli (h 20.00) Yeast - 320g Strong flour - 700g Water - 250g Salt - 10g Sugar - 150g Yolk - 200g Butter - 250g

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The preparation method Prepare the ingredients by leaving them at room temperature. Mix the egg yolks with the sugar. Add the butter cut into chunks, a little at a time, as it is incorporated. During the processing do not exceed the temperature of 26Â°. Let it rise in a warm environment of 26/28 Â° for 12 hours and in any case until the dough is quadrupled. Dough (h 08.00) Evening pre-dough Flour 00 280W - 300g Strawberries - 30g (optional) Fresh water - 100g Egg yolk - 150g Sugar - 250g Acacia honey - 50g Butter - 250g Pariani candied orange cubes - 300g Pariani sultanas - 300g Lemon and orange peel Vanilla berry The preparation method Knead the ingredients in the exact order above, taking care to incorporate the flour into the pre-dough and add the water in 3 times. Let it at 26/28 degrees for 2 hours. For a 1kg mold put 1.1kg of dough. ADVICE for the last leavening: let it reach 2 cm from the edge for a classic high mold. Let it rise for 4/6 hours at 28 degrees. Bake in a low oven, 170/180 degrees, and bake for 40/60 minutes. Once 40 minutes have elapsed, insert a cooking into the heart of the dough. Remove from the oven when the core temperature is 92/96 degrees. Invert immediately after baking and hang with irons until completely cooled. 195

8.6 PANETTONE WITH CANDIED ORANGE, LEMON AND CEDAR by @lievitomadrenaturale

Ingredients First dough First dose water - 50g Granulated sugar - 85g Mother yeast refreshed at least 3 times - 100g Strength flour (W 380/400) - 190g Egg yolk - 100g Second dose water - 22g Soft butter - 120g Second dough Egg yolk - 30g Acacia honey - 30g Pariani Bourbon vanilla bean - 1/2 Orange peel - 1 196

Lemon zest - 1 Malt - 3g Salt - 6g Soft butter - 30g Raisins Pariani - 100g Pariani candied orange cubes - 100g Pariani candied lemon cubes - 80g Pariani candied cedar cubes - 40g

The Preparation method First dough Put the first dose of water, sugar and 60g of egg yolks into the mixer and run it. A, after a few minutes add the mother yeast in small pieces and the sifted flour, work well, add the remaining egg yolks and the second dose of water, then the butter, little by little, until it is completely absorbed. Knead well. Put the dough in a transparent container, marking the volume, cover with cling film and let it rise until its volume has tripled (in a leavening cell at 25 Â° C it should take 10/14 hours). Soak the raisins in warm water for 10 minutes, drain and let them dry overnight. Second dough Put the first dough tripled in volume and the sifted flour into the bowl of the planetary mixer. When it is well mixed add the sugar, egg yolks, orange and lemon peels, honey, salt and butter, always little by little, waiting until the previous dose is absorbed. At the end add the vanilla bean, the dried raisins and the candied fruits. Let the dough rest for 1 hour on a counter greased with a layer of butter. Let it rest for 15 minutes. Put the dough in the mold and let it rise until it reaches 1cm from the edge (leavening cell 5/6 hours, at a temperature of 28 Â° C). Uncover the dough from the film and let it air for 15 minutes. Bake in a preheated static oven at 160Â° for 55/60 minutes. After 40 197

minutes of cooking, insert a probe thermometer into the heart of the panettone and leave it inside, take it out of the oven when it reaches 94Â° degrees. Stick with special irons, and leave to cool upside down for 8 hours. Put in a cellophane bag and sprinkle food alcohol at 95 Â° for a better conservation.

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8.7 PISTACHIO DONUT WITH CANDIED SOUR CHERRIES by @chiaraianniellom

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Sift all the powders: 320g of type 1 flour, 50g of partially defatted Pariani Pistachio Flour, 150g of sugar, 5g of yeast, vanilla powder and a pinch of salt. Add 100ml of seed oil, 320ml of water and 80g of Amarene di Cantiano Candite Pariani, mix all the ingredients. Pour the mixture into a donut mold and bake in a convection oven at 160 Â° C for about 40 minutes. Remove from the oven and, once cooled, decorate with icing sugar.

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8.8 FILLETS OF CANDIED ORANGE PEEL COVERED WITH CHOCOLATE by @emnppt

Ingredients Pariani Sicilian Candied Orange Peel - 250g Dark chocolate - 300g

The preparation method Cut the candied sicilian orange peel into fillets, melt the dark chocolate (or another type of chocolate to your taste) in a bain-marie. Dip the fillets into the melted chocolate and place them on a sheet of baking paper to dry until completely solidified. Smart tip: if you have a grill, arrange the fillets and pour the melted chocolate.

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8.9 PANDORO WITH CANDIED ORANGE PASTE by @lievitomadrenaturale

Ingredients for 1 kg First dough Strength flour (W380 / 400) - 215g Granulated sugar - 95g Water - 85g Egg yolk - 135g Mother yeast refreshed at least 3 times - 110g Soft butter - 110g Second douth The whole first dough Strength flour (W380 / 400) - 135g Cold custard from the fridge - 60g Malt - 3g Cold fridge emulsion

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Emulsion Soft butter - 90g White Chocolate - 15g Egg yolk - 25g Acacia honey - 25g Pariani candied orange paste - 25g Granulated sugar - 25g Salt - 7g Pariani Bourbon Vanilla Berry – 1 Custard Milk - 60g Egg yolk - 1 Granulated sugar - 25g Flour - 10g Grated orange zest – 1

First dough In the bowl of the mixer put 60g of water, sugar and ¾ of the egg yolks and run. After a few minutes add the mother yeast in small pieces and the sifted flour, work well, add the remaining egg yolks and water and finally the soft butter, little by little, until it is completely absorbed. Knead well. Put the dough in a transparent container (to follow its development), covered with cling film and let it rise, perhaps at an optimal temperature of 26/ 27° C, until it has tripled its volume (from 12 to 16 hours depending on the temperature). Do not be in a hurry, if this dough does not triple its volume, it will compromise the success of the whole recipe. Prepare the custard by simmering all the ingredients until the mixture thickens. Keep in the refrigerator until its use. To avoid the formation of the skin on the surface, put the food film over it

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Second dough In the bowl of the planetary mixer put all the first dough with the sifted flour. When the dough is smooth, add the malt, the custard, little by little, until everything is absorbed, then the soft emulsion, always little by little. Remove the dough from the mixer and put in a container or on the work surface greased with a layer of butter and let it rest for 30' . With greasy hands put it in a metal mold greased with a layer of butter. Let it rise in the mold covered with transparent film, at an optimal temperature of 28/30Â° C. for 5/6 hours, up to 1 cm from the edge. Turn on the oven to bring it to temperature and in the meantime uncover the dough from the film so that it can take in air and thus form a light skin on the surface. Warning: There is no way to check the cooking but with a probe thermometer that after 40/45 minutes of cooking will be stuck in the heart of the pandoro. Take the pandoro out of the oven when the thermometer will show a temperature of 94Â° degrees. Leave in the mold to cool for about 1 hour. Turn it upside down and remove it from the mold. It is best enjoyed the next day, even better after a few days, when all the flavors blend to the fullest. Bake in a preheated static oven at 160 Â° for 50 ... 60 minutes or according to the size. (attention: indicative times and temperatures, everyone knows their oven) In case it is necessary to protect it from burns on the surface, it is possible to put an aluminum foil for food on it, in this case do not open the oven before at least 35 minutes of cooking have elapsed. Use the lowest shelf inside the oven.

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9. RECIPES WITH NATURAL ESSENCES 9.1 ALMOND BISCUITS by @fitvssweet

FILLED

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WITH

LAVENDER

CREAM

Lavender cream Milk - 250 ml Yolks - 2 Pariani Lavender Essence - 2 drops Corn starch - 15g Erythritol (or another sweetener of your choice) - 20g Liquid sweetener at will Vanilla â&#x20AC;&#x201C; to taste The preparation method For the cream: mix the egg yolks with the corn starch, erythritol and sweetener with a whisk. In a saucepan, heat the milk with the lavender essence. When it comes to boil, remove it from the flame, strain it and pour it into the bowl of egg yolks. Continue mixing until thickened. Then pour all the cream into another bowl previously placed in the freezer and mix with a whisk. Then cover with a transparent film in contact with the surface of the cream and let it cool in the fridge for 3-4 hours. Meanwhile, prepare the shortcrust pastry: sift all the flours and mix them with all the other ingredients until you get a consistency similar to the shortcrust pastry. Roll out the dough with a rolling pin to a thickness of about 2 mm. With a pastry cutter create discs from the dough. At this point, take the lavender custard out of the fridge and place a small amount on each pastry disc: with the cream you need to make discs slightly smaller than the pastry. Seal the shortcrust pastry discs with the custard with other shortcrust discs: seal the edges by pressing well with your fingers and brush them with egg white. Brush the outer surface of the biscuits with egg white and bake in a preheated static oven at 180 degrees for 10-12 minutes. Once baked, if you like, sprinkle them with powdered sugar.

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