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01/17/2008
Cannoli
These Sicilian treats are one of America's favorite Italian pastry.
Issue #95
02/28/2013
La Tarte (Vanilla-Rum Custard)
Take this custard out of the refrigerator about 10 minutes before serving.
Issue #134
11/21/2011
Baci Di Dama (Hazelnut Meringue Sandwich Cookies)
The name for these small hazelnut meringue sandwiches filled with milk chocolate means "lady's kisses" in Italian.
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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
09/25/2012
Torta di Sant'Antonio (Sant'Antonio Apple Tart)
Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.
Issue #134
03/25/2011
Cassata (Ricotta Cake)
Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan.
Issue #136
12/05/2007
Old-Fashioned Genoese Sweet Bread
This recipe for the famous Italian Christmas sweet follows the more traditional dense and crumbly version.
Issue #15
11/21/2011
Cherry-Almond Star Cookies
Piped into a star shape, these iconic Italian cookies, topped with a maraschino cherry half, are infused with kirsch and cream to add richness and depth.
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11/21/2011
Sprinkle Cookies
Blanketed in multi-colored sprinkles, these gorgeous cookies are a staple of Italian bakeries and especially festive-looking for the holidays.
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05/19/2008
Anise–Almond Biscotti
We received this recipe from Larry Lagattuta, owner of the Enrico Biscotti Company.
Issue #12
12/05/2011
Rainbow Cookies
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.
Issue #143
12/09/2011
Pignoli (Pine Nut Cookies)
These chewy almond meringue cookies, speckled with pine nuts, are a favorite holiday cookie of SAVEUR managing editor Greg Ferro. This recipe is based off one by cookbook author Nick Malgieri.
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02/13/2013
White Chocolate-Cardamom Panna Cotta
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.
Issue #152
10/29/2007
Torta di Pane
Torta di Pane, the best known dessert in Tocino, Switzerland, is the favored way for locals to use leftover bread.
Issue #82
06/21/2007
Olive Oil Cake
This dense olive oil cake recipe comes from the Dalla Rosa Alda in the Valpolicella region of Italy.
Issue #75
09/15/2005
Chocolate Tart
The owners of Trattoria Garga makes this tart as an alternative to the panna cotta (cooked cream) served in most local trattorias. Digestives are English sweet wheat crackers taken with tea.
Issue #63
10/23/2000
Friulian Fruitcake
This is our version of the traditional Friulian cake made for us by Ennio Furlan at Agriturismo de Carvalho in Friuli.
Issue #35
01/12/2008
Orange and Chestnut Cake
Both orange zest and orange juice ensure this cake has ample citrus tones.
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Source: Lucullian
12/12/2012
Christmas Menus from around the World
This year, celebrate Christmas with holiday food from around the world. Plan a festive, multi-course menu featuring the delicacies of Puerto Rico, Sweden, Germany, and more.
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