Cannelle Vanille (1)
Jamie Oliver (1)
Local Lemons (1)
In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake.
This sweet, cooling dessert is popular in the Sicilian capital, Palermo.
If you find this dish too tart to eat as a salad, use as a condiment for roasted meat or poultry.
Cooking with lemon leaves imparts a bright flavor and aroma to many dishes.
This dessert is the lemon lovers paradise.
The granular texture adds an interesting dimension to this icy, tangy confection.
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
These refreshing frozen desserts, coffee granita and lemon granita, are water-based ice sweetened with sugar.
These sweet gnocchi, one of Lidia Bastianich's favorite childhood treats, can also be made with whole, ripe, pitted Italian prune-plums.
In Venetian cooking, saor, meaning "sour", is a tart, slightly sweet marinade for fish.
This unusual risotto is an ideal way to salvage those not-so-sweet berries sold out of season from October to May.
The traditional Bellini is made with white peach puree and sparkling wine, but the addition of a high quality peach brandy intensives and sweetens the cocktail.
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