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  • Adelia Rosati


Updated: Jan 21, 2019

When I was 16-years old I completed a semester in Italy and lived at a residence along the coast of the Adriatic Sea, in a beach city called Roseto degli Abruzzi. The residence had the most amazing cook that made those four months, the best of my life. I ate three-course meals twice a day and didn't gain a pound (pasta, meat, dessert plus bread dipped in balsamic vinegar and olive oil). It was simpler times. It also probably helped that I walked everywhere, all the ingredients were grown locally and I had the typical metabolism of a 16-year old. But I digress.

The one thing that Giuseppina made regularly that I will never forget was a Nutella pie. Because I never understood what the hell she was ever saying, I never felt comfortable asking her for the recipe and I always regretted it. Until today when I took a shot in the dark and came as close as I could to the exact taste and consistency.


  • 1 cup of Nutella (DON'T... even think... about using another brand)

  • 3 eggs

  • 2 tbsp of sugar

  • 1 stick of butter

  • 1 Pre-Made Pillsbury Pie Crust (they come in packs of two, but you can keep the other one in the freezer for another time ... or make two pies!)


  1. Pre-heat your oven to 375 F.

  2. Place the Pre-Made Pillsbury Pie Crust in a pie pan and cook in the oven for 5-minutes.

  3. Melt the butter and let it cool.

  4. Once the butter is cool, mix it with the Nutella, eggs and sugar in a mixer.

  5. Pour the mix into the pie crust and level it out.

  6. Bake for 30-minutes.

  7. Remove from the oven, let cool, and chill in the fridge for at least 4-hours.

Giuseppina used to top the pie with strips of pie crust - more like a crostata - but I wanted to try something that I've been obsessed with lately - powdered sugar stencilling. The next time I bake this I will be topping it with ice cream or whipped cream!

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