Fragole all’aceto balsamico (Strawberries with Balsamic Vinegar)

Frankdessert, Emilia-Romagna40 Comments

Strawberries with Balsamic Vinegar

As I’ve written about before, dessert in our house tends to be nothing but a piece of fruit. But once in a while, I like to jazz things up a bit. And, truth be told, even if they usually look appetizing, most fruit in these times of industrial agriculture needs help in the … Read More

Strudel di mele (Apple Strudel)

FrankAlto Adige, dessert, Friuli-Venezia Giulia, Veneto30 Comments

Strudel di mele

I first learned to make Strudel when I was living in Vienna, its birthplace. Strudel is also made in Italy, in particular in the Northeastern regions that were under Austrian rule, and most especially the region known to Italians as Alto Adige and to German speakers as Südtirol, which was … Read More

Panna cotta

Frankdessert, Piemonte19 Comments

Panna cotta

It may come as a surprise that this famous, elegant dessert from the Piemonte region of Italy is so very easy to make. Panna cotta, or “cooked cream”, is nothing but warmed (not actually cooked) cream sweetened with sugar and infused with vanilla, then thickened with gelatin and chilled. Traditionally served unmolded, you … Read More

Fichi al cioccolato (Chocolate Covered Figs)

FrankCalabria, dessert, Sicilia, snack27 Comments

Chocolate Covered Figs

Here’s a sweet that’s so simple you could almost describe it as a non-recipe: Chocolate Covered Figs—dried figs stuffed with almonds and dipped in dark chocolate. It’s a combination that was truly meant to be, in my opinion far more appealing than the ever-popular strawberries in chocolate. The intense, concentrated … Read More

Biancomangiare (Blancmange)

Frankdessert, Sicilia13 Comments

Biancomangiare (Blancmange)

A dish dating back to the Middle Ages, biancomangiare, meaning ‘white dish’, is a simple cooked dessert, essentially milk infused with spices and thickened with starch to form a kind of pudding not unlike its far better known cousin panna cotta. It is usually topped with cinnamon or ground nuts. It can be served … Read More

Frittelle di mele (Tyrolean Apple Fritters)

FrankAlto Adige, dessert18 Comments

Frittelle di mele (Tyrolean Apple Fritters)

I’ve written about it before—I don’t have much of a sweet tooth. Dessert at home is usually a piece or two of seasonal fresh fruit. But sometimes I crave something more elaborate. I love fruit tarts or torts or fruits poached in red wine, for example, but when I’m really feeling indulgent, there’s … Read More

Confettura di ciliegie (Cherry Preserves)

Frankdessert, sauces16 Comments

Cherry Preserves

Cherry preserves are so easy to make at home it’s a wonder more folks don’t do it. Not only are you saving money, you know exactly what’s going into the product. The Italian take on fruit preserves begins like so many other fruit preparations, by coating the fruit with sugar and lemon. … Read More

Pesche al vino rosso (Peaches in Red Wine)

Frankdessert, summer13 Comments

Sometimes the simplest things are the best. And today we are featuring peaches in red wine, a dessert that takes practically no effort to make. The fruit is softened a bit with a mixture of sugar and lemon, then bathed in red wine. That’s really all there is to it. However simple … Read More