Both bold and refreshing, this sweet coffee cooler is enjoyed by the locals on hot summer days in Sicily.
The recipe for these crunchy fritters called Zeppole di San Giuseppe, courtesy of Malgieri, are topped with a cinnamon-ricotta filling.
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.
The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria.
These Sicilian treats are one of America's favorite Italian pastry.
This dessert is the lemon lovers paradise.
The granular texture adds an interesting dimension to this icy, tangy confection.
Jon Snyder of Il Laboratorio del Gelato, a gelato parlor in New York City, gave us hints for making this silky gelato.
This recipe is adapted from Mary Taylor Simeti's book Pomp and Sustenance: Twenty-Five Centuries of Sicilian Food.
These refreshing frozen desserts, coffee granita and lemon granita, are water-based ice sweetened with sugar.
Cool, creamy, and lightly nutty—this is the perfect indulgence on a hot day.
A Sicilian favorite, this rich dessert is creamy, cool, and wonderfully satisfying. We like to pair it with Pistachio Gelato.
While visiting the famed Brandolini family at their Vistorta wine estate in Friuli, they served us this dense cake—a family recipe.
These sweet gnocchi, one of Lidia Bastianich's favorite childhood treats, can also be made with whole, ripe, pitted Italian prune-plums.
This unusual risotto is an ideal way to salvage those not-so-sweet berries sold out of season from October to May.
This warm, frothy custard is a great way to extend your truffle experience to the very end of the meal.
Vividly green and intensely flavored, this smooth basil gelato is a perfectly unexpected dessert.
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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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