Easy, simple and fantastic Italian recipe!!! Recipe from: https://www.cookingwithnonna.com/italian-cuisine/brioche-con-crema-cream-puffs.html Ingredients 1 cup of water 6 tablespoons unsalted butter, cut into pieces  1/8 teaspoon salt  1 cup all-purpose flour  3 large eggs  Combine butter and water in saucepan; bring to a boil and then lower heat until butter is melted. Add flour all at one time and …

This very traditional dish, rich with the culinary ancestry of Southern Italy, has fallen far out of favor in contemporary Italian cooking.   Recipe from: https://www.goodfoodstories.com/cotenne/ Servings: 6 Ingredients 6 pieces of pork skins (in Italian Cotenna or Cotica) 3 cloves of garlic, minced 4 tablespoons of fresh parsley, chopped 1 fresh, chopped red or green peperoncino (optional) …

The “sweet Christmas” from the Abruzzo region is not made up of “parrozzo” only, but also of caggionetti, in dialect “li caggntt”, fried stuffed dumplings that have an appearance reminiscent of ravioli, inevitable at the end of the meal on any self-respecting table, an authentic traditional Christmas “cookie” must. The variants present in the territory are …

The Ladyfingers are very light and crumbly biscuits, oblong, prepared with a dough in which the egg whites, mounted separately until stiff, make a remarkable lightness. During cooking, the air bubbles expand by inflating the cookies, which thus take on the typical foamy consistency. Recipe from: http://www.albacio.it:81/index.php/savoiardi-biscotti-dalle-origini-regali/?lang=en INGREDIENTS  Servings: 4 150 g sugar 100 grams …

December is buccellato time. In times past, dried fruits signalled the preparation of winter delights like fruit cake and plum pudding. Sicily’s version is buccellato, a combination of figs, raisins, dates, nuts (usually almonds) and candied citrus like fruits like citron – all local Sicilian products – baked in a round cookie shell or as small pastries. But buccellato is much …

Easy to prepare and also very cheap. You can use it as an appetizer or as a single dish. Recipe from: http://www.villamodica.com/sliced-rolled-eggplants-stuffed-ricotta Serves 5 to 8 INGREDIENTS: 3 eggplants- Peel and slice lengthways about ½ inch thick 1 1/2 lbs of fresh ricotta 3 eggs 2 tablespoon of chopped fresh Italian parsley 4 tablespoon of …

Limoncello is the Italian word referring to an intensely lemon-flavored liqueur most famously associated with and produced in Sorrento, the Amalfi coast, and the island of Capri, but also very popular throughout all of Italy. Limoncello is made ​​from lemon zest (strictly non-treated), water, alcohol, and sugar. It is a beverage usually consumed after meals, but is a perfect drink for every occasion. …

This is a delicious recipe, which can be used for different occasions. It can be a starter, It can be a party snack or part of a main course when served as side dish. Preparation: 1 hour Cooking: 15-20 mins     Difficulty: Medium     Recipe from: https://italoamericano.org/story/2016-2-20/VegetablesRecipe Ingredients:  5 Large Eggplants 2 ounces Parmesan cheese (grated) 6-7 ounces Dry breadcrumbs …

The apulian Cartellate are a typical Christmas dessert. Its origins can be traced back to several sources. The word “cartellata” probably derives from the process of “incartellare” (vulgar synonym for wrapping).  From the courtesy of: http://www.academiabarilla.com/italian-recipes/step-step-recipes/cartellate-cotto-fritters-cooked-wine.aspx Ingredients For the wine 3 ½ lb figs 7 oz water 1 leaf of bay leaves, (optional) 5 cloves …

Chiacchiere (literal translation: “little gossips”) are thin fried pastries common in Italy during Carnevale.  They are called Chiacchiere due to the noise and crunch made while eating the crisp dough. While they go by this name in Sicily, they are known as many others based on the region in Italy, including Cenci and Donzelle in …