Italian Festival prep with Chef Marco

The Galbani Cheese Italian Heritage Festival is taking over Hertel Avenue in North Buffalo this weekend. News 4 Wake Up was getting ready for the big weekend with Chef Marco from Marco’s Italian Deli and Marco’s Restaurant in the kitchen. Chef Marco made a chocolate hazelnut ricotta mousse with News 4’s Brittni Smallwood (see recipe below).

The Italian Festival kicks off Thursday morning and runs until Sunday at 10pm. The fest stretches on Hertel Avenue from Delaware Avenue to Colvin. More than 50 of Buffalo’s Italian restaurants and vendors will be featured at the festival, along with carnival games and live entertainment.


Chocolate Hazelnut Ricotta Mousse:


– 1.15 ounces of Galbani Ricotta Cheese

– 6 ounces of Chocolate hazelnut spread

– 1/2 cup of powdered sugar

– 1/4 cup of heavy cream

1/2 teaspoon of vanilla

– 6 ounces of dark chocolate

– Raspberries or strawberries and mint leaves for garnish


In a chilled glass or metal bowl, use a hand mixer and blend ricotta, chocolate hazelnut spread, sugar, vanilla and heavy cream. Mix until blended and fluffy. Using a pastry bag or spoon, fill a 4 ounces cup and top with fresh fruit and mint leaves. Shave dark chocolate to finish. Serve right away or chill. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others. If you see an inappropriate comment, please flag it for our moderators to review. Note: Comments containing links are not allowed.

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