Layer vanilla and chocolate custard with Alchermes-soaked ladyfingers for classic zuppa inglese. Chill 4 hours for clean, sliceable layers.
Category: Regional Italian Sweets
Traditional Sardinian Pardulas with Saffron Ricotta
Bake Sardinian pardulas with creamy ricotta, saffron and citrus zest inside a golden semolina crust, finished with warm honey. A classic Easter pastry.
Torta della Nonna: Baked Custard Tart with Pine Nuts
Bake Torta della Nonna, a lemon pastry-cream tart in buttery shortcrust, topped with toasted pine nuts. A classic Italian dessert, ready in under 3 hours.
Pillowy Italian Maritozzi with Whipped Cream
Bake pillowy Italian maritozzi buns and fill them with fresh whipped cream for a Roman breakfast treat ready in about 2 hours.
Cartellate Pugliese: Fried Rose Pastries in Vincotto
Fry paper-thin dough into cartellate Pugliese roses, then soak them in warm vincotto for Puglia’s classic Christmas dessert.
Fried Sardinian Seadas: Pecorino Pastry with Honey
Fry Sardinian seadas until the dough puffs and pecorino melts inside, then drizzle with honey. A traditional Sardinian dessert ready in under an hour.
Bonet Piemontese: Baked Chocolate Amaretti Pudding
Bake bonet piemontese, Piedmont’s custardy chocolate pudding with crushed amaretti and rum, set over a bittersweet caramel base.
Pastiera Napoletana: Naples’ Traditional Easter Tart
Bake pastiera napoletana with cooked wheat, ricotta and candied citrus, scented with orange blossom water. Naples’ classic Easter tart.
Baked Migliaccio Napoletano with Ricotta and Citrus
Bake migliaccio napoletano, a Neapolitan semolina-ricotta cake scented with lemon and orange, in 55 minutes for a soft custardy crumb.
Crumbly Torta Sbrisolona, a Rustic Italian Dessert
Bake Torta Sbrisolona, Mantua’s crumbly almond-cornmeal cake you break by hand instead of slicing. Ready in under an hour, no mixer required.