Gelato malaga: recipe

    In Italy, even the flavours of gelato are custom to the whims of fashion. There are a couple of flavours, very common when I was a child in the 1980s, which you very rarely find nowadays, but which for me say still say Italian summer.       The first flavour, which might … Continue reading Gelato malaga: recipe

Pinza di Claudio: chocolate, nut, and bread cake (recipe)

  One of the hallmarks of Tuscan regional cooking is that a lot of it makes use of stale bread. I recently wrote an article about it outlining some of the traditional soups and salads from the region all with stale bread as their main ingredient. However, it's not just savory dishes which use it. … Continue reading Pinza di Claudio: chocolate, nut, and bread cake (recipe)

Easter in the Valtiberina

  Well, it's almost Easter and time to break free of the restrictions of Lent and celebrate with all the wonderful Easter food we've been dreaming of. Here in the Tuscan Valtiberina, Easter is of particular importance, especially in the town of Sansepolcro, whose name means Holy Sepulchre, referring to the tomb of Christ. In … Continue reading Easter in the Valtiberina

La Colomba Marietta: Italian Easter cake (recipe)

This recipe is from Tuscany. The colomba is to Italian Easter what the panettone is to Christmas. The name, which means dove, comes from its shape, representing the Holy Spirit, who in the New Testament of the Bible appears in the form of a dove. Like the panettone, the colomba is ubiquitous in the shops … Continue reading La Colomba Marietta: Italian Easter cake (recipe)

Casatiello: Neapolitan Easter bread (recipe)

This recipe is from Campania.   This is the first in a week of Easter themed recipes since we're only ten days away from the big day. I've already shared my recipes for pastiera napoletana and torta pasqualina on the Great Italian Chefs website, so now it's time for some Easter recipes here. When I … Continue reading Casatiello: Neapolitan Easter bread (recipe)