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...
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,...
Mango con Scoroppo di Limo
Mango with Lime Syrup
An extremely simple recipe with lots of fresh flavour. The best mango to use here would be the Alfonso variety from...
Panforte di Siena
Spiced Fruit and Nut Cake
This is perhaps one of the oldest sweets in Italy, dating back through the centuries to the introduction of new...
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.
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...
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...
