Sicilian Brioche, known locally as “Brioche col Tuppo,” is a traditional Sicilian pastry renowned for its soft, slightly sweet texture and distinctive topknot (“tuppo”). Originating from Sicily, this brioche is often enjoyed with a refreshing granita or gelato, especially during the warm summer months. Notes: The dough should be soft and slightly sticky. If it’s…
Bomboloni are delightful Italian doughnuts, originating from the central regions of Italy, particularly Tuscany and Lazio. These soft, fluffy treats are typically filled with pastry cream, jam, or chocolate, and are a beloved snack or dessert. From my own personal experience, making bomboloni at home is a rewarding endeavor that yields…
Let me show you how I make Pasta con Fagiolini – a delightful, simple pasta dish from Italy that features fresh green beans (fagiolini), olive oil, and garlic. This recipe is commonly enjoyed in the regions of southern Italy, where fresh vegetables are often the star of pasta dishes. From my own personal experience, it’s…
Zeppole di San Giuseppe are traditional Italian pastries celebrated on Saint Joseph’s Day, March 19th, particularly in Naples, Campania, where I reside. These delightful treats consist of choux pastry filled with creamy custard and topped with amarena cherries. Let me show you how I make them. Notes: Ensure the pastry cream is completely cooled before…
Let me show you how I make Pasta con Burro e Salvia, a classic Italian dish that is simple yet incredibly flavorful. Originating from the northern regions of Italy, particularly Piedmont, this dish is celebrated for its simplicity, where fresh pasta is coated in rich, fragrant sage butter. It’s one of those recipes where the…
Crostata di Frutta is a vibrant and delicious Italian fruit tart, commonly enjoyed as a dessert or for special occasions. This dessert is famous for its crisp buttery crust, luscious pastry cream filling, and colorful fresh fruit topping. Let me show you how I make this delightful treat, from my own personal experience, with simple…
Chiacchiere, also known as “Crostoli” or “Frappe,” are traditional Italian pastries typically enjoyed during the Carnival season. These light, crispy treats are beloved across Italy, each region adding its unique touch. Originating from the Lombardy region, Chiacchiere are now a staple throughout the country. Let me show you how I make…
The Colomba Pasquale, or Easter Dove Bread, is a cherished Italian tradition, especially in regions like Lombardy and Emilia-Romagna. This sweet, yeasted bread is typically enjoyed during the Easter season, symbolizing peace and renewal. From my own personal experience, crafting this bread is a rewarding endeavor that fills your home with delightful aromas. Let me…
Pandoro, a traditional Italian sweet bread, originates from Verona in the Veneto region. Its name, meaning “golden bread,” reflects its rich, buttery flavor and golden hue. Typically enjoyed during the Christmas season, Pandoro is known for its star-shaped mold and dusting of powdered sugar. Let me show you how I make…
From my own personal experience, I can tell you that making Impasto del Panettone is a bit of a labor of love, but the result is absolutely worth it. Panettone is a traditional Italian Christmas bread that originated in Milan, Italy, and it has since spread across the world. This…