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Using hazelnuts imported from the area of Naples, Italy, to make the hazelnut-flavoured chocolate cream filling, they have five wafers and four layers of cream in their 49 millimetres (1.9 in) × 17 millimetres (0.67 in) × 17 millimetres (0.67 in) biscuit size. The basic recipe has remained unchanged into the 21st century.
Quadratini (Italian for 'little squares') is an Italian brand of cube wafer biscuits with layered sheets. It is produced by the company Loacker, a business founded in 1925 in South Tyrol, Italy by Alfons Loacker.
The name "Napolitaner" derives from the hazelnuts which represent the main ingredient of the cream in the wafers and used to be sourced from plantations near Naples. Nowadays, Loacker has initiated four sustainability pathways for both production and sourcing of raw materials, aiming to increase verticalization of its own supply chain.
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Raffaello is a spherical coconut–almond truffle that Italian manufacturer Ferrero brought to the market in 1990. [1] It consists of a spherical wafer which is filled with a white milk cream and white blanched almonds. It is then surrounded by a coconut layer.
After a couple of years of cooking on the side, I quit my engineering job and opened my restaurant in 2014 — 'Atipico,' which means "not typical" in Italian. I think that sums up my story.
A wafer is a crisp, often sweet, very thin, flat, light biscuit, [1] often used to decorate ice cream, and also used as a garnish on some sweet dishes. [2] They frequently have a waffle surface pattern but may also be patterned with insignia of the food's manufacturer or may be patternless.
Cooking with wine can be totally confusing. “Unless you’re making a sweet dish, choose a low-alcohol wine with some acidity that’s fresh with a little fruit on the nose.”