Italians in Italy really don’t do the whole “spaghetti and meatballs” thing–and if they do, the meatball is huge and served as a second dish after the pasta.

This is hands down my favorite poundcake! I can’t say enough good things about it, except that it’s so moist, rich in flavor, and just plain delicious!

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 …

Italian girls are the new bombshell beauty ideal.

Yes, it’s time to trade dark eyeliner and baguettes for a heaping bowl of pasta.

Cream puff style dough baked into sandwich cookies and filled with a delicious orange and hazelnut cream. 

Divine!

Filled with a smooth and creamy filling and topped with a rich chocolate ganache. 

Rice pie is traditionally served alongside ricotta pie for Easter Sunday dessert, but I’ll let you in on a secret: the best time to eat it is Monday morning.

A homemade crust full of custard filling and juicy blueberries, this creamy Buttermilk Blueberry Pie could very well be the ultimate summer dessert.

These Little Knots are more like a sweet, frosted bread than a cookie.

The Italians dunk these treats in coffee or a sweet dessert wine at the end of a large meal.

It’s a simple combination of fresh tomatoes, long green onions, roasted red peppers and fresh basil.

Biscotti, as I’m sure you know, are twice baked Italian cookies  that are crisp and crunchy.

Do you know Italy… by region? It might seem like a lot to ask, but if you’re planning a trip to Italy, knowing Italy’s regions is a great place to start!

Ok, maybe you are very careful with your diet, but in this case we may be able find a compromise.