Rum Baba: A rum baba or baba au rhum is a small yeast cake saturated in hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings (about a two-inch-tall, slightly tapered cylinder) but sometimes can be made in larger forms similar to those used […]
Ossobuco: Ossobuco is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. Ossobuco or osso buco is Italian for “bone with a hole”; a reference to the marrow hole at the centre of the cross-cut veal shank. It is often garnished with gremolata and traditionally served with risotto alla milanese. […]
Pizzelle: Pizzelle are traditional Italian waffle cookies made from flour, eggs, sugar, butter or vegetable oil, and flavouring (usually anise or anisette, but also vanilla or lemon zest). Pizzelle can be hard and crisp or soft and chewy depending on the ingredients and method of preparation. Pizzelle’s are eaten flat or folded into cone shapes […]
Pignolata: Pignolata is a Sicilian pastry, which originated in Messina and is also common in Calabria. Pignolata is made of small portions of fried pastry, like large pearls, in a hot honey sauce, with chopped almonds or hazelnuts. Before serving, they are set on a plate, as a crown, with chopped nuts sprinkled over the […]
Pastiera: Pastiera is a type of Italian cake made with eggs, boiled wheat and ricotta cheese. Pastiera originates from the area of Naples and is typical prepared during Easter time. The Pastiera has to be cooked some days in advance, in order to allow the fragrances to mix properly and result in that unique flavour.