Take this custard out of the refrigerator about 10 minutes before serving.
Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.
This dense olive oil cake recipe comes from the Dalla Rosa Alda in the Valpolicella region of Italy.
We adapted this recipe for presnitz, a beloved pastry in Friuli–Venezia Giulia, from Pasticceria Caffè Pirona in Trieste.
This is our version of the traditional Friulian cake made for us by Ennio Furlan at Agriturismo de Carvalho in Friuli.
We received this recipe from Larry Lagattuta, owner of the Enrico Biscotti Company.