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12/17/2012
Granita di Caffè (Espresso Granita)
Both bold and refreshing, this sweet coffee cooler is enjoyed by the locals on hot summer days in Sicily.
Issue #153
02/13/2013
White Chocolate-Cardamom Panna Cotta
Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom.
Issue #152
12/05/2011
Rainbow Cookies
This recipe, from Saveur executive editor Dana Bowen, calls for almond pastry filling in place of the almond paste typically used to make these cookies, for a lighter, moister result.
Issue #143
03/25/2011
Cassata (Ricotta Cake)
Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
Issue #136
03/15/2011
Sicilian Cannoli
Ricotta impastata, a smoother and drier version of ricotta, is typically used for filling cannoli. This recipe comes from cookbook author Nick Malgieri.
Issue #136
01/10/2011
St. Joseph's Day Fritters
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
Issue #136
02/28/2013
La Tarte (Vanilla-Rum Custard)
Take this custard out of the refrigerator about 10 minutes before serving.
Issue #134
09/25/2012
Torta di Sant'Antonio (Sant'Antonio Apple Tart)
Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.
Issue #134
11/22/2010
Tozzetti (Anise, Almond, and Hazelnut Biscotti)
These Roman-style biscotti are a favorite of Nick Malgieri's for their distinctive anise flavor and atypical baking method: the loose batter is poured onto a baking sheet and baked like a cake. The result is light biscotti with large chunks of almonds and hazelnuts.
Issue #134
01/24/2013
Orange-Scented Olive Oil Cake
In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake.
Issue #129
04/05/2010
Pizza Ebraica
This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).
Issue #129
02/04/2013
Chocolate-Almond Cookies (Strazzate)
These traditional crumbly cookies from the Basilicata region of Italy are flavored with Strega, an Italian herbal liqueur.
Issue #120
07/18/2008
Sicilian Watermelon Pudding (Gelo di Melone)
This sweet, cooling dessert is popular in the Sicilian capital, Palermo.
Issue #113
07/18/2008
Ricotta and Coffee Mousse (Spuma di Ricotta al Caffè)
The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria.
Issue #113
01/16/2008
Cinnamon Apple Fritters with Cranberry Compote (Fritelle di Mele alla Cannella con Composta di Mirtilli Rossi)
These delightful fritters are essentially Südtirol-style apple doughnuts.
Issue #96
01/17/2008
Cannoli
These Sicilian treats are one of America's favorite Italian pastry.
Issue #95
11/29/2005
Argentina-Style Tiramisù
This recipe calls for Argentine ladyfingers. Softer than some Italian savoiardi, they partically dissolve into the layers of cream, creating a custardy texture.
Issue #84
10/29/2007
Torta di Pane
Torta di Pane, the best known dessert in Tocino, Switzerland, is the favored way for locals to use leftover bread.
Issue #82
12/15/2005
Semolina Cake with Candied Fruit
This coffee cake–like budino (literally, pudding) is studded with candied fruit.
Issue #80
06/21/2007
Olive Oil Cake
This dense olive oil cake recipe comes from the Dalla Rosa Alda in the Valpolicella region of Italy.
Issue #75
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