All Recipes (1)
Becks & Posh (1)
Becky's Baking (1)
Both bold and refreshing, this sweet coffee cooler is enjoyed by the locals on hot summer days in Sicily.
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.
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.
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.
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.
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.
In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake.
This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).
These traditional crumbly cookies from the Basilicata region of Italy are flavored with Strega, an Italian herbal liqueur.
This sweet, cooling dessert is popular in the Sicilian capital, Palermo.
The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria.
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.
These Sicilian treats are one of America's favorite Italian pastry.
This recipe calls for Argentine ladyfingers. Softer than some Italian savoiardi, they partically dissolve into the layers of cream, creating a custardy texture.
Torta di Pane, the best known dessert in Tocino, Switzerland, is the favored way for locals to use leftover bread.
This coffee cake–like budino (literally, pudding) is studded with candied fruit.
This dense olive oil cake recipe comes from the Dalla Rosa Alda in the Valpolicella region of Italy.