Mostaccioli napoletani
What is it about Christmas that has inspired the invention of so many sweet morsels across so many different cultures? […]
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dessert/dolci
Crostata di ricotta e visciole (Roman Sour Cherry and Ricotta Tart)
One of my culinary ‘discoveries’ during my recent trip to Rome was crostata di ricotta e visciole, a Sour Cherry
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Clafoutis di ciligie (Cherry Clafoutis)
Clafoutis is an egg custard fruit tart of French origins, specifically from the southwester region of Limousin. But isn’t this
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Brutti ma buoni
Brutti ma buoni, meaning “ugly but good”, is the jocular name Italians give to these nut and meringue cookies originally
Zeppole di San Giuseppe
Father’s Day in Italy is coming up on March 19, la festa di San Giuseppe (St. Joseph’s Day. This holiday
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Sporcamuss
I had the delightful confection called sporcamuss in Bari during our trip last April to Puglia. Even though I don’t
Maritozzi
Roman cookery is probably best known for its world famous pastas like the iconic carbonara, amatriciana and cacio e pepe.
Castagnole
Carnival time was traditionally the last chance to have meat before Lent. The very word carnevale comes from the Latin expression carne levare, loosely meaning to
Cannoli siciliani
Cannoli are perhaps the most beloved of Italian pastries, a true icon of Italian cookery across the world. So why,
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