Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.
Torta di Pane, the best known dessert in Tocino, Switzerland, is the favored way for locals to use leftover bread.
Triestines like to make tender boiled strudels like this as well as the crisp Austrian type.
This is our version of the traditional Friulian cake made for us by Ennio Furlan at Agriturismo de Carvalho in Friuli.
This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert.