Frutta Secca Ripiena, Ricoperta Di Cioccolato

Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.

Enjoy this month's pairing for Amaro Lucano Essenza Riserva featured in the premium mixed case for March 2026.

Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.

Frutta Secca Ripiena, Ricoperta Di Cioccolato
Chocolate-Covered Figs and Dates with Nuts

Ingredients

• 14 dried figs

• 6 Medjool dates

• 300 g dark chocolate

• 14 walnut halves

• 16  whole peeled hazelnuts

Method

Slit each dried fig along the back and nestle in a walnut half. For the Medjool dates, slit lengthwise, remove the pit, and insert 2-3  hazelnuts. Close gently, keeping the nuts snug inside the fruit.

Melt 200 g of chocolate in the microwave or over a double boiler to 45 °C (113 °F). Stir in the remaining 100 g chocolate, then let the mixture cool to 29–30 °C (84–86 °F) while moving it with a spatula for a glossy finish.

Using a skewer, dip each stuffed fig and date into the chocolate, allowing excess to drip back into the bowl. Arrange them on a tray lined with parchment or acetate.

Let the chocolate crystallize at room temperature until firm. 

Buon Appetito!