When I first tasted nocciola, I didn't know anyone who would use such a fancy word to describe ice cream. I will always remember the fancy gelato place in Houston where I could splurge for flavors in languages I had never heard spoken. My parents would bring me there after my theatre performances to let me know that I did a great job, and junior prom boys would bring their dates here to let them know that they were sophisticated ninth graders.
If I were to drive through the Italian countryside in a convertible wearing a glamorous sunglasses under the silk scarf over my hair and red, red lipstick, I would be dreaming of hazelnut ice cream. My hazelnut ice cream has a slight almond base with the texture of finely ground roasted nuts.
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