Clafoutis is an egg custard fruit tart of French origins, specifically from the southwester region of Limousin. But isn’t this an Italian food blog, you might ask? Well, yes, but clafoutis has become quite popular in Italy. Like so many Italian recipes, clafoutis is both easy to make and absolutely … Read More
Pesche grigliate (Grilled Peaches)
Regular readers will know that a typical dessert in our house is often nothing more than a piece of fresh fruit. That’s especially true in the summer, when we have such luscious peaches and cherries and melons in the market to enjoy. Still, once in a while, perhaps for Sunday … Read More
Spuma di ricotta alle pesche sciroppate (Whipped Ricotta with Peaches in Syrup)
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
Gelo di melone (Sicilian Watermelon Pudding)
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)
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
Fragole all’aceto balsamico (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)
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
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