Imagine taking Northern Italy’s famous hazelnut nougat and making it the texture of melted ice cream. You’d have crema di torrone. And boy, would you be in business.

Watch out, ice cream. Watch out, morning toast. Watch out, pancakes or crepes. In its home region of Piedmont, it’s often added to a cup of coffee, so coffee better watch out too.

As I’m writing this I’m dipping strawberries in it, which, I'm not going to lie, is damn delicious.