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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
10/02/2009
Italian Plum Cake
Sweet and small Italian plums are the stars of this simple cake.
Does Not Apply
Source: Cucina Nicolina
04/05/2010
Pizza Ebraica
This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).
Issue #129
12/15/2005
Semolina Cake with Candied Fruit
This coffee cake–like budino (literally, pudding) is studded with candied fruit.
Issue #80
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
10/19/2000
Eggplant Parmesan
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
11/10/2008
Pandolce Alto
This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
Issue #116
03/28/2002
Apricot Tart
This recipe starts with pasta frolla (“soft dough”) from Carol Fields’s The Italian Baker (HarperCollins, 1985).
Issue #13
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
08/22/2005
Jam Tart
Dina Fabbri, who cooked for Lodovico Antinori at his Ornellaia wine estate in Tuscany, gave us her recipe for this classic crostata.
Issue #57
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
01/28/2008
Lemon Custard with Dried Lemon Slices and Lemon Fritters
This dessert is the lemon lovers paradise.
Issue #93
04/02/2009
Pancetta Crisps with Goat Cheese and Pear
Replace regular crackers with crispy pancetta for an appetizer that'll wow your guests.
Does Not Apply
Source: Serious Eats
01/12/2008
Orange and Chestnut Cake
Both orange zest and orange juice ensure this cake has ample citrus tones.
Does Not Apply
Source: Lucullian
07/17/2007
Striped Bass in 'Saor'
In Venetian cooking, saor, meaning "sour", is a tart, slightly sweet marinade for fish.
Issue #7
10/12/2009
Blue Cheese And Pear Pizza
Fall is the perfect time to find ripe, juicy pears —combine them with rich, pungent blue cheese to create a delectable pizza.
Does Not Apply
Source: New York Times
09/03/2009
Focaccia with Figs and Goat Cheese
The topping possibilities are endless for focaccia, but we like this one with fresh figs, goat cheese, and pine nuts. Continue...
Does Not Apply
Source: Local Lemons
11/19/2009
Italian Fruitcake (Panforte Senese)
This mixture of nuts, candied orange and lemon peel, honey, and spices comprises a heavenly sweet that's reminiscent of nougat and cookies.
Does Not Apply
Source: Make Life Sweeter
06/04/2008
Slow Rise Panettone
From Andrea's recipes
Does Not Apply
Source: Andrea Meyers
10/08/2009
Thanksgiving Panzanella Salad
Dinner rolls get baked into crispy croutons and tossed with turkey, cranberries, and vegetables in this take on Italian bread salad.
Does Not Apply
Source: Recipe Zaar
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