Ciao. We are chefs who grew up in Italy and we're proud to do things properly. Carefully crafted, slow churned gelato and sorbetto. Worthy of the finest restaurants and living rooms in the land. For this recipe, we rippled roasted Piedmont hazelnuts and a sprinkle of sea salt into a dark chocolate gelato. It's our take on a 'Bacio' - a classic Italian gelato we ate by the bucketful when we were bambini. Buon appetito, Sam & Enrico