Cantuccini with nocciole and cioccolato fondente

Cantuccini from Tuscany, here with Piedmontese hazelnuts and Venezuelan dark chocolate. The hazelnuts contribute intense roasted aromas, the dark chocolate a dry, slightly bitter note in the finish — not a sweet pastry, but a snack with character.

Baked twice using traditional methods, these cantuccini have a firm texture that yields when dipped without crumbling. A clear recommendation with espresso or latte. A dry Oloroso sherry or a mature Tawny Port, which complements the chocolate notes, pairs well with these cantuccini. For a classic pairing, choose Vin Santo—the traditional cantuccini partner.