A typical dessert from Ferrara, Tenerina is a soft, chocolate-flavoured cake covered with a crunchier chocolate crust.



  • 1 l Fabbri Gran Cioccolato Base 
  • 50 g Nonna Rachele paste 
  • 100 g melted dark chocolate 
  • cocoa biscuits to taste 
  • Fabbri Kroccant to taste 
  • icing sugar to taste 

For the gelato 

Mix Fabbri Gran Cioccolato Base with Nonna Rachele Paste, milk and melted chocolate, then churn the mixture. 

For the garnish  

Ripple the surface and the inside with crumbled chocolate biscuits and Fabbri Kroccant. Dust with sifted icing sugar, using a sieve.