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 …

Make these up for a quick and easy snack, and since these goodies take so little time to make, have some on hand for when your children’s friends drop by.

Children and adults love them alike so make some up for a party or for a snack for when your kids have their friends over.

One of the most famous Italian recipe.

This is alternative version from Abruzzo

cotta is a classic dessert served throughout Italy.

Heavy cream is boiled together with sugar and other flavorings, then poured into a decorative mold and chilled. 

In this simple dish featuring just five ingredients, the quality of the Parmigiano Reggiano makes all the difference.

Forget the wide and flat cotoletta that you think you know – originally, the traditional cotoletta alla Milanese was made exclusively with bone-in veal chops, carefully leaving the meat as high as the bone.

These cookies are so delicate and delicious, I sometimes decorate them with chop chips, sprinkles and leave plain and dip half in melted chocolate.

Lemon drop cookies, iced Italian cookies or anginetti, whatever your family calls them you’ll be sure to find these traditional Italian cookies at many special occasions and holiday cookie trays.