Pandoro: Pandoro is traditional Italian sweet yeast bread, most popular around Christmas and New Year. The biga (starter)used for Pandoro helps keep it fresh right through the 12 days of Christmas! Pandoro is traditionally shaped like a frustum with an 8 pointed-star section.It is often served dusted with vanilla scented icing sugar made to resemble […]
Pane Carasau: Pane carasau is a traditional flat bread from Sardinia. It is thin and crisp, usually in the form of a dish half a meter wide. It is made by taking baked flat bread (made of durum wheat flour, salt, yeast and water), then separating it into two sheets which are baked again. The […]
Fettuccine Alfredo: Fettuccine Alfredo is a pasta dish made from fettuccine pasta tossed with Parmigiano-Reggiano cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. It was named by a Roman restaurateur, Alfredo Di Lelio. Note: For this dish dry fettuccine noodles are used. […]
Panettone: Panettone is a type of sweet bread loaf originally from Milan. Panettone usually prepared and enjoyed for Christmas and New Year in Italy, southeastern France, Spain, Portugal, Brazil, Peru, Malta, Germany and Switzerland, and is one of the symbols of the city of Milan. In South America, especially in Peru, Brazil, Argentina, Uruguay, Venezuela, […]
Panelle: Panella are Sicilian fritters made from gram flour and other ingredients. They are a popular street food in Palermo and are often eaten between bread or on a roll, like a sandwich. Panelle are believed to be of Arabic origin. They are called Panella or paneddi in Sicilian language.