Calabrisella Mia

It’s hard to find someone who doesn’t love Nutella! So, it’s no surprise that self-proclaimed Nutella fanatics, Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso, decided to start up World Nutella Day back in 2007. With the help of social media and the many loyal and adoring fans of this creamy chocolate and hazelnut spread, it has grown into a much-loved and appreciated event.

However, in 2013, a cease and desist letter from Ferrero threatened the beloved event.  Fortunately, the letter was revoked and World Nutella Day was alive again!

World Nutella Day has gone on to receive International recognition from many well-known media outlets:

The National Post (Canada)
NBC (New York)
Metro (France)

And, it has brought together fellow Nutella-lovers all over the world.  It is quite fun to see all the creative uses people have come up with that include Nutella.

I’ve participated in Nutella Day in the past with Cupcakes with Nutella Butter Cream Frosting and Mom and Me’s Nutella & Peanut Butter Cookies 

This year, I decided to do something new, well for me anyway.  I’ve been saying for the longest time that I wanted to learn to make Crostata – a tart-like cake that is made a lot here in Southern Italy.  Crostata is a simple crust filled with whatever you want (usually jams and marmalades).  I, however, decided I would load mine up with Nutella.  I was so pleased with the result and decided I would share it with all of you as my contribution to this year’s World Nutella Day!

Crostata alla Nutella

Ingredients:

500 g – flour type 00
200 g – sugar
200 g – unsalted butter (cut into cubes)
2 eggs
Lemon zest from one lemon
Pinch of salt
1 envelope of baking powder
Nutella (for the filling)

Directions:

Mix the flour, baking powder, salt and butter together until it has a crumbly texture.  In a bowl or on a flat surface, add the sugar and the zest of one lemon to the crumbly mixture.

Next, add the eggs and begin to mix all the ingredients together until you have a soft dough that doesn’t stick to your surface or your hands (if the dough is too dry, you can add the yolk of an egg).

Form the dough into a ball and cover it with plastic wrap. Place the dough in the fridge for about 30 minutes.

Roll out the chilled dough (about 1 cm thick) and place into a round pie-dish (that has been lightly coated in butter and then dusted with a little bit of flour).

Slather as much Nutella has you want onto the crostata (depending on the consistency of the Nutella, you may need to heat up the Nutella to make it easier to spread).  With the remaining dough, roll out and cut into long strips to create a checkered pattern.

Bake in the oven at about 350F (180C) for about 30-40 minutes or until the crust turns golden brown.

Now comes the hard part…take the crostata out of the oven and let it cool before eating.