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09/15/2005
This dish was created at Trattoria Garga in 1979 and became a favorite of the locals.
Issue #63
10/30/2007
Triestines like to make tender boiled strudels like this as well as the crisp Austrian type.
Issue #62
08/22/2005
Dina Fabbri, who cooked for Lodovico Antinori at his Ornellaia wine estate in Tuscany, gave us her recipe for this classic crostata.
Issue #57
07/20/2007
These refreshing frozen desserts, coffee granita and lemon granita, are water-based ice sweetened with sugar.
Issue #52
10/24/2000
These sweet gnocchi, one of Lidia Bastianich's favorite childhood treats, can also be made with whole, ripe, pitted Italian prune-plums.
Issue #36
10/23/2000
This is our version of the traditional Friulian cake made for us by Ennio Furlan at Agriturismo de Carvalho in Friuli.
Issue #35
10/19/2000
This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped.
Issue #34
03/08/2002
Platters of this unexpectedly elegant dish seem to go out to almost every table at Rao’s.
Issue #28
03/11/2002
This unusual recipe comes from Italy’s Slavic-flavored Friuli region. Although usually a first course, it can be served as dessert.
Issue #22
02/04/2009
Blood oranges, which are available from December through April, serve as the basis for this refreshing mid-winter salad, a classic in Sicily.
Issue #16
12/04/2000
At New York's Union Square Cafe, chef Michael Romano accents his version of this classic Italian dish with blood oranges and their juice instead of the traditional lemon-zest-based gremolada.
Issue #16
03/28/2002
This recipe starts with pasta frolla (“soft dough”) from Carol Fields’s The Italian Baker (HarperCollins, 1985).
Issue #13
04/06/2007
For this unique and delicious tiramisù, we like imported savoiardi, Italian ladyfingers named for the 17th-century Savoy dynasty.
Issue #11
07/17/2007
In Venetian cooking, saor, meaning "sour", is a tart, slightly sweet marinade for fish.
Issue #7
03/23/2007
This unusual risotto is an ideal way to salvage those not-so-sweet berries sold out of season from October to May.
Issue #6
10/03/2012
There's no need for meat in this hearty, multi-course vegetarian menu featuring the best of fall's bounty.
Does Not Apply
08/29/2012
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.
Does Not Apply
06/08/2010
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.
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Does Not Apply
Source: Bell'Alimento
12/29/2009
From Brooklyn, New York's Al Di La restaurant comes this version of torta di pere, with browned butter and lots of pears. Continue...
Does Not Apply
Source: Smitten Kitchen
11/19/2009
With seven layers of red, white, and green almond cakes, apricot preserves, and chocolate, these are the most festive cookies you can bake this Christmas.
Does Not Apply
Source: Smitten Kitchen
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