Baci or Gianduja – different names with the same meaning. The flavor is the winning combination of chocolate and hazelnuts – one of my favorite ice cream flavors. I was determined to get it right this time (yes, it was… Continue reading →
Another month, another Daring Bakers’ challenge. This month challenge is quite different from the previous ones. First of all, it’s a savory dish and the second, it’s vegetarian. Even more, the dip or spread for serving with crackers is supposed… Continue reading →
These are very Italian cupcakes. The list of the ingredients speaks for this well. There are fresh ricotta cheese and cornmeal, ground pine nuts and Italian prune-plums. The upside-down idea is not an exclusive American invention either. Italians have been… Continue reading →
These yeast-risen cookies are a cross between a bread stick and a caramelized puff pastry palmier. The cookies are crunchy – you can easily tell this by their look. But they are not that hard so deciduous wiggly teeth of… Continue reading →
The most descriptive word for this would be “addictive”. I made the crocante planning to serve it with not-yet-made ice cream in a couple of days (the crocante can be kept for up to 2 weeks – theoretically speaking). But… Continue reading →
These poor things were baked to be crushed into biscotti crumbs needed for executing another dessert (getting ahead of the story: which is delicious and being posted later :). But I liked the outcome enough to give them their own… Continue reading →
I’ve made a berry variation of this Italian dessert before. Usually I used berry puree with an addition of a matching liqueur for dipping the ladyfingers. But this tiramisu is different from what I used to make. Last weekend we… Continue reading →
This torta is an adaptation of Lidia Bastianich’s recipe. Although, the only thing almost unchanged was the filling. It seemed like a shame to use canned cherries when the fresh ones are in season. I soaked the fresh cherries in… Continue reading →
This is a kind of dessert I’m the most fond of – rustic, homey, full of flavors, and incredibly easy to prepare. Don’t try to serve the pudding on its own, serve it with roasted grapes as intended. They are… Continue reading →
(fragole al vino con ricotta e pepe) I guess I’m not the only one who thinks twice before turning the oven on and baking something when the weather is hot. And I’m not complaining, it’s finally resembling summer here. Until… Continue reading →
I guess everybody is familiar with classic Italian fritters. These are scented with nutmeg and lemon zest. Sure, they are good (as any food fried, to be honest) and incredibly tender. Fried and still warm zeppoli are divided between the… Continue reading →
I’m totally in love with Italian sweets. I think there’s more style and elegance in their simplicity than in multi-layered pompous gâteaux. And the flavors of Italian dolce have a tendency to far exceed our expectations. This cake is a… Continue reading →
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