Classic and delicious recipe from Campania.
In this recipe could also be made with 1 1/2 pounds hard Italian salami instead of the sausage.
Apple-picking at a local orchard is one of our favorite Fall pleasures, and this mouth-watering recipe is the perfect way to feature the fruits of our orchard expeditions.
This is my mother’s recipe and she swears that the secret to good crostoli is to make the pastry very thin, so that the ribbons of dough cook quickly and become crisp.
A special recipe from Tuscany.
They are made starting for Carnevale and lasting through Father’s day.
Chiacchiere (literal translation: “little gossips”) are thin fried pastries common in Italy during Carnevale.
A yeasted sweet fritter laced with liquor-soaked raisins and fragrant pine nuts, and coated abundantly in granulated sugar.
Frìtole are considered an institution of the carnevale di Venezia.
An easy holiday eggnog recipe to try. If you’ve never made eggnog you’re in for a treat.
It is rich and frothy with an amazing flavor and a velvety creaminess that store bought eggnog just can’t match.
Recreate these simple fritters, or add your own twist by incorporating your favorite flavors, such as raisins, lemon zest, candied citrus peel, vanilla, liqueur, and beyond.
This is not your typical dense, heavy cheesecake that is made with cream cheese.
Using ricotta cheese gives the cake a fluffier and lighter texture!
Bocconotti translates to “mouthfuls” or “bites”.
This traditional half-moon- shaped cookie with a cake-like texture is filled with grape jam and chocolate.