Pasticceria Allemanni Mauro - "Taste Me" Hazelnut and Raspberry Tart 250g

A crumbly and delicious tart, combining the fragrance of wheat with the depth of hazelnuts and the freshness of raspberry jam.

Ingredients: Tritordeum flour, Piedmont PGI hazelnuts, butter, cane sugar, eggs, vanilla, salt.
Filling: raspberry jam (cane sugar, glucose syrup, pectin, lemon juice).

A few words about the Mauro Allemanni pastry shop:

Mauro Allemanni is the heart of the workshop: a pastry chef who, before returning to San Salvatore Monferrato (AL), worked in the kitchens and dining rooms of international restaurants, from cruise ships to the great names of haute cuisine, both in Italy and abroad. His return to the village wasn't a "return to the countryside," but a choice dictated by family needs and supported by a professional background that extends far beyond the confines of the Alessandria and Monferrato traditions.

With such extensive experience, Mauro couldn't limit himself to just traditional local amaretti. His pastry-making is born from the encounter between memory and innovation, and finds one of its most successful expressions in his Amaretti-macarons : an elegant synthesis of two worlds, combining the finesse of French patisserie with the aromatic depth of Italian amaretto. Sweet and bitter almonds—real almonds, not flavorings—create a surprising balance, available in several flavors: classic, gianduja, grappa, orange, and pistachio with black cherry. All are strictly free of artificial colors and flavors, which unfortunately are so common in these types of products today.

These sweets are disarmingly easy to eat: the kind of pastry that invites you to keep savouring and that, in my case, it would be difficult not to finish in a few minutes. These amaretti possess a rare personality, the fruit of a masterful blend of technique, flavour, and simplicity. Tasting them was truly a thrill for me.

And then there is the Hazelnut cake , flourless and dairy-free, made with significant amounts of Lu hazelnuts: a dessert that lives by the same philosophy. And then there's the delicate cake with almonds and lemon, or the nocciolotto, a soft kiss with hazelnuts and extra raspberry jam.

I struggle to recommend a single product to you, one is better than the other.