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.
In Neapolitan tradition, this lasagna was made for Mardi Gras, filled with various ingredients, the same ingredients that from Ash Wednesday were banned from the table during Lent.
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.