Struffoli (Angelina’s Honey Balls)

FrankCampania, dessert77 Comments

Stuffoli

Struffoli, small balls of dough fried and then covered in honey, is the quintessential Christmas sweet of Naples and its region of Campania. Although I don’t have much of a sweet tooth, it is very dear to my heart; it was one of nonna Angelina’s signature dishes, and it never … Read More

Melanzane al cioccolato (Chocolate Eggplant)

FrankCampania, dessert38 Comments

Melanzane al cioccolato (Chocolate Eggplant)

Chocolate Eggplant? It sounds like a culinary joke or some newfangled fusion dish. In reality, melanzane al cioccolato is a perfectly orthodox if unusual dish from Campania, more specifically the Amalfi coast, traditionally made for the Ferragosto holiday on August 15. I have to admit, although I had heard of this … Read More

Spuma di ricotta alle pesche sciroppate (Whipped Ricotta with Peaches in Syrup)

Frankdessert38 Comments

Spuma di ricotta alle pesche

I don’t have much of a sweet tooth. As I’ve mentioned before, dessert at home usually consists of a piece of fresh fruit, served au naturel. When we do feel like something a bit more elaborate, it’s likely to be something like this simple spuma di ricotta: ricotta whipped with sugar and … Read More

Italian Charoset for Passover

Frankdessert, Piemonte28 Comments

Charoset

It may come as a surprise, but Italy has a long tradition of Jewish cookery. Jews have been living in Rome since ancient times. Jewish communities have long existed in other cities, perhaps most famously Venice, and even in small towns like Pitigliano in Tuscany, known as “the Little Jerusalem”. These communities produced a … Read More

Cantucci (Tuscan Almond Cookies)

Frankdessert, Toscana31 Comments

Cantucci

Cantucci, also known as biscotti di Prato, are perhaps the best known of Italian cookies. Made from a simple dough of flour, sugar and egg, into which whole almonds are folded, they are baked twice: once in cylindrical ‘logs’ to cook on the outside, then cut into sliced and baked again … Read More

Schiacciata all’uva (Tuscan Grape Focaccia)

Frankdessert, Fall, snack, Toscana39 Comments

Schiacciata all'uva

No one understands simplicity quite like the Tuscans. As Leonardo da Vinci famously said, “Simplicity is the ultimate sophistication”.  This rustic Grape Focaccia, which the Tuscans call Schiacciata all’uva, is a case in point. Almost austere in its simplicity, the result is nevertheless both beautiful and—if your ingredients are topnotch—unfailingly delicious. … Read More

Gelo di melone (Sicilian Watermelon Pudding)

Frankdessert, Sicilia, summer27 Comments

Watermelon Pudding (Gelo di melone)

Sicilian Watermelon Pudding, or gelo di melone, is made from watermelon juice, perfumed with cinnamon and jasmine blossoms, thickened and mixed with bits of chocolate—cut into little bits so they resemble watermelon seeds—and chilled until set. Served in dessert bowls or unmolded on to a plate, the pudding is then topped with ground … Read More

Sorbetto di limone (Lemon Sorbet)

Frankdessert, summer29 Comments

Sorbetto di limone

Along with gelato, sorbetto is *the* classic Italian frozen dessert. And perhaps the most basic. Sorbetto di limone is essentially frozen lemonade: Simple syrup is made by simmering sugar and water together, to which lemon zest is added and allowed to infuse its flavor. When this flavored syrup cools completely, it … Read More