Father’s Day in Italy is coming up on March 19, la festa di San Giuseppe (St. Joseph’s Day. This holiday has given rise to any number of special dishes, some of which such as bignè di San Giuseppe and the pasta con la mollica we’ve already featured on this blog. … Read More
Sporcamuss
I had the delightful confection called sporcamuss in Bari during our trip last April to Puglia. Even though I don’t have much of a sweet tooth, it was love at first bite. Perhaps because it leaned into the rich and creamy with only a passing nod to the sweet? Whatever … Read More
Maritozzi
Roman cookery is probably best known for its world famous pastas like the iconic carbonara, amatriciana and cacio e pepe. But Rome has also made its mark in the world of sweets. While less well known than say Naples’ sfogiatelle or Sicily’s cannoli, Rome’s most iconic pastry called maritozzi is … Read More
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 “say goodbye to meat”. Indeed, martedì grasso or Fat Tuesday is still celebrated with a large meal featuring meat-laden dishes like the Neapolitan lasagne di Carnevale. And yet, perhaps the most iconic Italian dishes for Carnival actually come … Read More
Cannoli siciliani
Cannoli are perhaps the most beloved of Italian pastries, a true icon of Italian cookery across the world. So why, you might ask, have I not written about cannoli in over 13 years of blogging? It’s a good question. Perhaps it’s because I don’t have much of a sweet tooth. … Read More
Tiramisù alle fragole (Strawberry Tiramisu)
Tiramisù is one of those desserts everybody’s tried, and it seems just about everyone loves. But did you know that there are seasonal riffs on the classic recipe? Tiramisù alle fragole, or Strawberry Tiramisù, makes that iconic springtime fruit the star of your dessert. The technique is just like the … Read More
Roccocò napoletani (Neapolitan Christmas Cookies)
Made with mixed spices, nuts and candied fruits, the Neapolitan cookies known as roccocò napoletani are vaguely reminiscent of our fruit cake, but, in my humble opinion, much more appealing in both in taste and texture. Roccocò are rather crunchy on the outside but, when properly made, soft and chewy … Read More
Cremolata di pesche (Peach Cremolata)
Perhaps due to Italy’s hot summers, Italian cuisine, especially southern Italian cuisine, offers a dazzling variety of frozen desserts. Gelato is probably the most popular type, but then there’s also sorbetto and granita as well. And each type comes in a wide variety of flavors. We’ve covered many of these … Read More