Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
Ricotta impastata, a smoother and drier version of ricotta, is typically used for filling cannoli. This recipe comes from cookbook author Nick Malgieri.
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria.
These Sicilian treats are one of America's favorite Italian pastry.
This creamy dessert made frequent appearances on menus in the 1990s, and while it's less common to see it in American restaurants nowadays, it's still a showstopper that will make a home dinner party a complete success.
Does Not Apply