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…
Castagnole are delightful Italian sweet fritters traditionally enjoyed during Carnival, especially in regions like Lazio, where Rome is located. These bite-sized treats are crispy on the outside and soft on the inside, making them a festive favorite. Let me show you how I make these delicious morsels with a step-by-step guide…
In Italy, the morning ritual often includes enjoying a freshly baked cornetto with a cappuccino. These delightful pastries, similar to French croissants, are a staple in Italian cafés and bakeries. Let me show you how I make these delicious treats at home, bringing a taste of Italy to your kitchen. Notes: The key to flaky…
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…
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…
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…