This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
This dessert is the lemon lovers paradise.
These Genoan sweets are reminiscent of Turkish and Greek cookies.
Though perfectly delicious on its own, this cake can also be served with fresh fruit, toasted almonds and honey, or sweetened mascarpone.
The granular texture adds an interesting dimension to this icy, tangy confection.
Jon Snyder of Il Laboratorio del Gelato, a gelato parlor in New York City, gave us hints for making this silky gelato.
These cookies, traditionally made for the Day of the Dead, November 1, are so popular that they're eaten year-round.
One of the few utterly traditional Italian specialties at Garga is these Tuscan cookies.
Sharon Oddson, of Trattoria Garga in Florence, uses sweet wheat digestive biscuits in her cheesecake crust instead of the more common graham crackers.
We adapted this recipe for presnitz, a beloved pastry in Friuli–Venezia Giulia, from Pasticceria Caffè Pirona in Trieste.
This recipe is adapted from Mary Taylor Simeti's book Pomp and Sustenance: Twenty-Five Centuries of Sicilian Food.
Cool, creamy, and lightly nutty—this is the perfect indulgence on a hot day.
A Sicilian favorite, this rich dessert is creamy, cool, and wonderfully satisfying. We like to pair it with Pistachio Gelato.
This rich Italian ice cream from Manhattan's San Pietro is even good without truffles.
While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe.
This simple dessert has become so famous in America that it seems to appear on every menu in the land.
These sweet gnocchi, one of Lidia Bastianich's favorite childhood treats, can also be made with whole, ripe, pitted Italian prune-plums.
Our home-style version of the Missouri Baking Co.'s specialty cake is frosted, but not decorated.
This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert.
This recipe starts with pasta frolla (“soft dough”) from Carol Fields’s The Italian Baker (HarperCollins, 1985).