Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Nutella Truffles
Nutella Truffles
(Tartufi di Nutella)

One (13-ounce) jar of Nutella
8-ounces finely chopped dark chocolate
1 tablespoon Hazelnut Praline

Place the jar of Nutella in the refrigerator for at least 3 hours (and ideally overnight).

Line two baking sheets with parchment paper.

Set aside.

Remove the Nutella from the refrigerator and use a 1 and 1/4-inch cookie scoop, to shape about 1 and 1/2 dozen truffles, placing them on one of the parchment-covered baking sheets as you go.

Place the shaped truffles in the freezer for at least 20 minutes.

While the shaped truffles are in the freezer, melt the chocolate either in a double boiler, or in the microwave. (If you melt the chocolate in the microwave, do it in 30 second increments.)

Pour the melted chocolate in a small deep bowl.

Remove the shaped truffles from the freezer and use a fork, to carefully dip each truffle into the melted chocolate to coat it evenly, and place them on the other parchment-lined baking sheet. You can use a small knife to help you remove the covered truffle from the fork.

After about every two truffles, sprinkle them with the hazelnut praline. Makes about 1 and1/2 dozen.
Subscribe to the
Free Newsletter!
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex