Cakes, Pies, Pastries, Biscotti and More
Italy has incredibly rich pastry traditons, from rich Sicilian cannoli and Cassata to the seductive orange-laced ricciarelli from Siena, and on to the elegant chocolatey wonders of the areas long under Austria. Something for everyone and every occasion!
How To Make Crema Pasticcera, or Pastry Cream, Illustrated
Step by step instructions for making crema pasticcera, or pastry cream, one of the basic ingredients used in Italian and French pastries and cakes.
Step by step instructions for making crema pasticcera, or pastry cream, one of the basic ingredients used in Italian and French pastries and cakes.
Fabulous Fresh Fruit
You can make beautiful banquet decorations with fresh fruit, and come the close of the meal, they're a tasty dessert too!
You can make beautiful banquet decorations with fresh fruit, and come the close of the meal, they're a tasty dessert too!
Gelati and Sorbetti
Gelato and sherbet: Fantastic refreshers for the summer months, and wonderful comfort foods rear round.
Gelato and sherbet: Fantastic refreshers for the summer months, and wonderful comfort foods rear round.
Agnellini Pasquali: Sicilian Easter Marzipan Lambs
Agnellini Pasquali: Sicilian Easter Marzipan Lambs. From Cosa Bolle in Pentola, the Newsletter: As of this writing, we're rapidly nearing both Easter and Passover. You'll find articles devoted to Italian customs for both holidays on the holidays and regional meals page. However, I didn't have anything on Sicilian Easter lambs, and I've gotten a number of requests for them of late. Pino Correnti discusses them at length in "Il Grande Libro della Cucuna e Dei Vini di Sicilia" (Mursia Editore).
Agnellini Pasquali: Sicilian Easter Marzipan Lambs. From Cosa Bolle in Pentola, the Newsletter: As of this writing, we're rapidly nearing both Easter and Passover. You'll find articles devoted to Italian customs for both holidays on the holidays and regional meals page. However, I didn't have anything on Sicilian Easter lambs, and I've gotten a number of requests for them of late. Pino Correnti discusses them at length in "Il Grande Libro della Cucuna e Dei Vini di Sicilia" (Mursia Editore).