Above: Nutella-mascarpone served on a savory crostino at Dozzino in Hoboken, New Jersey.

Ever wonder what makes the Piedmontese so nutty? No, it’s not the Nebbiolo, folks. It’s the NUTS!

Sissignore, it’s the hazelnut, nocciola in Italian, Piedmont’s most significant agricultural product and the fundamental ingredient in Nutella, a chocolate paste that would make Pietro Ferrero a very, very rich man after he introduced the creamy, purportedly aphrodisiacal stuff back in 1964 (according to the Wiki).

Above: Dozzino also does a Nutella-ricotta spread, made with locally produced cheese.

Like many young Americans who traveled to Italy for their U.C.L.A. junior year abroad, I experienced Nutella for the first time at the tender age of 19 years.

Sadly, its moreish properties led to a Nutella binge that ended badly. Very badly…

After consuming that first jar of Nutella in its entirety, I haven’t touched this form of Turkish delight since (remember Turkish delight in The Lion, the Witch, and the Wardrobe?).

My Nutella abstinence ended yesterday at pizzeria Dozzino in Hoboken, New Jersey, where owner Marc Magliozzi (below) served it folded into locally produced mascarpone on a crostino. It was delicious. And this morning, I am happy to report no major international disturbances (if you get my drift…).

What was I doing in Hoboken, New Jersey, you ask? I’ve been in New York this week for some intense and productive meetings (more on that later) and I spent yesterday on the other bank of the Hudson river with an important client whose office is located there.

Does Hoboken need another pizzeria? Just about as much as Tracie P thinks I need another guitar!

Above: The Margherita at Dozzino was great, slightly undercooked and mushy in the middle, a litmus test for good pizza in my book.

I thoroughly enjoyed my working lunch at Dozzino where the owner and staff were super friendly, the food fresh, clean and wholesome, and the feel and design of the space inviting and fun.

About to head into another meeting in the City right now but I’ll begin posting shortly on the amazing wines I tasted this time around (1971 Gattinara Monsecco, anyone?). Stay tuned…