Hazelnut Pork Tenderloin and Valtellina Superiore

Stuck in Valtellina Continuing on with our virtual exploration of Valtellina, I found a good looking recipe for chestnut coated pork tenderloin.  In my quick tour around my usual local shops, I was unable to find chestnut flour, but hazelnut flour was available, hazelnut it is! We’ll pair the pork with a very nice introduction … Continue reading

Hazelnuts, Squash & Barbera d’Alba

Acorn Squash Stuffed with Hazelnuts & Ancient Grains We’re back in the hunt in the TuLangheRoero photo/recipe contest.  This week’s ingredient? Hazelnut or Nocciola Tonda Gentile in Italian.  A first thought would be a dessert, and there are many fine traditional Piemontese desserts that feature hazelnuts. This main dish is non-traditional, but the hazelnuts shine.  … Continue reading

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