There is an Italian pastry called “cannoncini”, which means “little cannons”. These are a bit like cannoli, but filled with pastry cream instead of ricotta cheese. Cannoncini are very similar to cream sticks. See below for a recipe for the pastry and the filling.     Recipe from: http://www.hungrybrowser.com/phaedrus/m1222F06.htm Makes: 10 Cannoncini INGREDIENTS: Dough: 2-1/4 …

“Wedding Soup” may seem to imply that the soup was customary at Italian weddings; couldn’t be further from the truth.

The name actually is derived from the phrase “minestra maritata” translates as “married soup”, referring to the fact that this is a bringing together of a variety of available greens and meats.

One that evokes childhood memories of my mother’s cooking. 

Pastina Chicken Soup brings back precious Italian childhood memories in her cucina.

Stuffed cabbage has been a staple of Jewish cooking since the fourteenth century, when it was introduced in Russia by Tartars.

There are an infinity of recipes for it, both Eastern European and Middle Eastern; ours, in a sweet-and-sour sauce, is of Polish derivation.

The original piccata is a thin slice of meat quickly sautéed and sprinkled with fresh lemon juice. 

The word “piccata” means to prick, because the tangy taste of lemon used in the piccata, gives the tongue that characteristic pungent taste.

Topped with only garlic and oil, this is the most simple and rustic version of the famous Italian appetizer.

Classic tiramisù doesn’t usually contain chocolate, but I love how it pairs with the coffee.

Famous throughout the world, potato gnocchi are easy to make and can be served with a wide variety of sauces.

Soft and light, this yogurt and peach cake is the perfect summer treat.

With this recipe you can be part of my tradition, begin your own tradition and perhaps start your own family competition for generations to come.

A blender creates an extra smooth pie and mini chocolate chips give it an authentic cannoli touch.