Impress your friends and family by baking an extraordinary and authentic-tasting Italian cheesecake.
The Crema Fritta or (Cremini) is a recipe of Venetian origin that is prepared especially during the Carnival period, even if it is brought to the table whenever there is a leftover of custard.
Excellent served as a dessert after a meal as long as it is enjoyed hot.
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.
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.