Crema alla Panna

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Pannacotta from the Aosta Valley This is the original pannacotta. According to the Aostani, the recipe originated in Savoy, and it is probably a derivative...

Torta di Nocciole l Cioccolato

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Hazelnut and Chocolate Cake I can't resist any hazelnut cake. I find the taste of the nuts, especially roasted, highly attractive. I hope you will...

Cassata Semifredda

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Sicilian Ice Cream This is the easier ice-cream and candied fruit version of cassata, as opposed to the elaborate, rich sponge, which is more time...

Torta Paradiso con Mascarpone

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Sponge Cake with Mascarpone Rich, creamy mascarpone comes from southern Lombardy and it is the ideal filling for this wonderfully light sponge.

Croccante di Nocciole

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Wild Hazelnut Crunch Almost every year I make these sweets a couple of weeks before Christmas and store them in an airtight jar to keep...

Sorbetto di Campari e Frutto della Passione

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Campari and Passion Fruit Sorbet Campari is probably the best-known Italian aperitif the world over. With its intense red colour and its sophisticated bitter taste,...

Zabaglione al Moscato

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Zabaglione with Muscatel Zabaglione is one of the best-known Italian desserts, and it is eaten by itself or used as a filling. You will find...

Pignolata

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Pine Kernel Cake The name of this pudding-cake comes from the Italian word for pine kernel, pinolo (pignolo in Tuscany). Pignolata can be rather dry,...

Pere al Vino Rosso

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Williams Pears in Red Wine Sauce

Granita di Pantelleria

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Blackberry Granita During a holiday in Pantelleria, a small island in the middle of the Mediterranean (between Sicily and Malta), I consumed a mulberry granite...

7 Ways Cooking can Change Your Life – 2020 Guide

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Cooking is one of the most common hobbies around the world. Each culture has its unique cuisine, and a lot of people know how...