Designed to promote the use of its chocolates Ferrero Rocher, Raffaello and Rondnoir in ‘special occasion’ desserts, Mazzei -– chef patron of London-based restaurants Sartoria, Fiume and Radici – explained: “The recipe collection I’ve created will help show chefs how they can take simple Italian cooking and make it sophisticated by using the pralines to add a touch of luxury.
“Keeping the pralines untouched, I’ve worked around them to create dishes that truly reflect their unique flavours.”
These include the ‘Tartufo di Pizzo’, which will launch the collection this Christmas, featuring a whole Ferrero Rocher hidden inside hazelnut and pistachio ice cream and is aptly designed to resemble a present.
Mazzei said: “Tartufo di Pizzo goes back to my childhood and is a signature dish of Calabria (south Italy).
“Traditionally a classic Italian street food containing hazelnut and pistachio ice cream, finding the Ferrero Rocher in the middle takes this dish to the next level and transforms the dessert into something worthy of a special occasion.”
Ferrero UK & Ireland foodservice channel operators manager, Zareen Deboo, added: “We are delighted to partner with Francesco Mazzei for this collection of recipes that showcase Ferrero’s pralines and its Italian heritage.
“Each recipe has been designed to highlight the individual qualities of Ferrero Rocher, Raffaello and Rondnoir with carefully considered flavours that will make celebrating any occasion extra special.”