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Italian
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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
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
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
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
01/17/2008
Cannoli
These Sicilian treats are one of America's favorite Italian pastry.
Issue #95
01/28/2008
Lemon Custard with Dried Lemon Slices and Lemon Fritters
This dessert is the lemon lovers paradise.
Issue #93
07/12/2011
Tart Red Cherry Granita
The granular texture adds an interesting dimension to this icy, tangy confection.
Issue #76
10/13/2005
Milk Gelato
Jon Snyder of Il Laboratorio del Gelato, a gelato parlor in New York City, gave us hints for making this silky gelato.
Issue #68
07/20/2007
Sicilian Vanilla Ice Cream (Gelato di Vaniglia)
This recipe is adapted from Mary Taylor Simeti's book Pomp and Sustenance: Twenty-Five Centuries of Sicilian Food.
Issue #52
07/20/2007
Italian Ice: Coffee Granita and Lemon Granita
These refreshing frozen desserts, coffee granita and lemon granita, are water-based ice sweetened with sugar.
Issue #52
03/06/2007
Pistachio Gelato
Cool, creamy, and lightly nutty—this is the perfect indulgence on a hot day.
Issue #52
03/06/2007
Chocolate Gelato
A Sicilian favorite, this rich dessert is creamy, cool, and wonderfully satisfying. We like to pair it with Pistachio Gelato.
Issue #52
06/21/2007
Vistorta Chocolate Cake
While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe.
Issue #38
10/24/2000
Plum Gnocchi
These sweet gnocchi, one of Lidia Bastianich's favorite childhood treats, can also be made with whole, ripe, pitted Italian prune-plums.
Issue #36
03/23/2007
Strawberry Risotto
This unusual risotto is an ideal way to salvage those not-so-sweet berries sold out of season from October to May.
Issue #6
01/23/2007
Black Truffle Sabayon
This warm, frothy custard is a great way to extend your truffle experience to the very end of the meal.
Issue #3
06/19/2012
Basil Gelato
Vividly green and intensely flavored, this smooth basil gelato is a perfectly unexpected dessert.
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06/18/2012
Olive Oil Gelato
Smooth, grassy, and slightly savory, this rich olive oil gelato makes for an elegant dessert — we love it topped with a sprinkle of sea salt.
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06/08/2010
Creamy Lemon Gelato
The Bell’alimento blogger’s mom shares her secret for making this creamy, lemony gelato. Whipping cream and half-and-half enable you to create a tangy frozen dessert with a welcome silkiness. Continue...
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Source: Bell'Alimento
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