Peaches in Wine
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Simple and to the point, this dessert exemplifies the type of dish that many Italians choose to end the evening meal. What could be better than a juicy fresh peach…
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Rosemary-Roasted Grapes
I’m certain you have probably roasted a chicken, cuts of beef and various vegetables, but have you ever roasted fruit? Roasting fruit intensifies its natural sweetness and is a…
Zabaglione con Ciliegie Brinate
From tiny villages to large cities, Italy is a country of festivals! Religious, worshiping saints, (and there are many) civic, celebrating the city’s good fortune and sagre, (country festivals)…
Gelo di Melone
The Feast of Santa Rosalia, patron saint of Palermo, Sicily, takes place in mid-July. This annual festival is held to honor the “little saint” (La Santuzza) for saving the…
Macerated Oranges
In Italy, every dinner does not conclude with a heavy dessert, in fact, dessert is rarely served at all. Unlike typical American dinners that end with a slice of…
Balsamic Berries
Aceto Balsamico Tradizionale, the richly flavored, slightly sweet, vinegar, from Modena, Italy, in the Emilia-Romania region, has been enjoyed by Italians for centuries. Balsamic vinegar, a versatile condiment, is…
Budino di Ricotta
Luscious and creamy, this cold pudding (budino) is so delicious that you won’t be able to put down your spoon. This dessert requires no cooking and takes only minutes…
Marsala-Poached Pears
The Sicilian city of Marsala, (from the Arabic “Mars-el-Allah,” meaning the port of God) on the ancient trade route between North Africa and Europe, still rely on the products…
Frutta al Spiedino
Perfect for Colazione or Dolci (breakfast or dessert). This fruit kabob (spiedino) is a colorful addition to the table and of course it’s paired with Cannoli Cream for that…
Frutta con Cannoli Cream
When it comes to dessert, Italians usually opt for fruit at the end of a meal. The wonderfully rich desserts that the country is famous for are generally saved…
Baked Stuffed Pear & Gorgonzola Salad
Gorgonzola is a straw-white soft cheese with greenish streaks. It’s derived from a process called “erborinatura”, in Italian, meaning creation of molds. This is an ancient cheese and was…