Bugie di Carnevale, also known as chiacchiere, crostoli, or cenci, are traditional Italian fried pastries enjoyed during the Carnival season. These light, crispy treats are popular throughout Italy, with regional variations in name and preparation. In Rome, Lazio, where I am located, they are commonly referred to as “cenci.” Notes: The dough should be elastic…
Ciambelle Fritte, or fried ring doughnuts, are a beloved Italian treat, especially popular during festive seasons like Carnevale. Originating from Southern Italy, these doughnuts are cherished for their soft, fluffy texture and sweet, sugary coating. In this guide, I’ll walk you through the process of making these delightful treats from scratch, sharing tips and variations…
Pastiera Napoletana is a traditional Italian dessert hailing from Naples, typically enjoyed during Easter celebrations. This delightful tart features a rich filling of ricotta cheese, cooked wheat berries, and candied citrus, all encased in a buttery, sweet pastry crust. Its unique blend of flavors and textures makes it a beloved treat in…
Kranz is a delightful pastry that marries the richness of brioche dough with the crispiness of puff pastry, interwoven with layers of jam and dried fruits. This treat, with roots in Austrian baking traditions, has found a cherished place in Italian patisseries, especially in regions like Trentino-Alto Adige, where Austrian and Italian culinary influences blend…
Gubana is a traditional sweet bread from the Friuli Venezia Giulia region in northeastern Italy. This delightful dessert is typically prepared during festive seasons like Christmas and Easter. Its rich, buttery dough encases a flavorful filling of nuts, dried fruits, and spices, all rolled into a spiral shape. Let me show you how I make…
Torrone morbido, or soft nougat, is a cherished Italian confection, especially popular during the holiday season. Originating from the city of Cremona in Lombardy, this sweet treat combines honey, sugar, egg whites, and toasted nuts to create a chewy, flavorful delight. In Italy, torrone is often enjoyed during festive occasions, with variations across regions. From…
Panforte di Siena is a traditional Italian confection hailing from Siena, Tuscany. This dense, sweet bread, rich with nuts, dried fruits, and aromatic spices, has been a cherished treat since the 13th century. It’s especially popular during the Christmas season, but its delightful flavor makes it enjoyable year-round. Notes: Expect a dense, chewy texture with…
Cartellate, a traditional Christmas delicacy from Puglia in southern Italy, are rose-shaped fritters made from a simple dough, deep-fried to perfection, and typically drizzled with honey or vincotto, a cooked grape must syrup. These festive treats are a staple during the holiday season, embodying the rich culinary heritage of the region. Notes: The dough should…
Sweet Focaccia, or “Focaccia Dolce,” is a delightful Italian treat that combines the soft, airy texture of traditional focaccia with a touch of sweetness. Originating from regions like Liguria and Piedmont, this dessert is perfect for breakfast, an afternoon snack, or a light dessert. Let me show you how I make this delicious sweet focaccia…
Maritozzi are delightful sweet buns hailing from Rome, Italy. Traditionally enjoyed as a breakfast treat or dessert, these soft, slightly sweet brioche-like buns are filled with whipped cream, making them a beloved indulgence. The name “maritozzo” is derived from “marito,” meaning husband in Italian, and it’s said that these buns were once given by suitors…