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