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Chiacchiere Sweet Fritters for Carnevale

Chiacchiere Recipe Sweet Fritters for Carnevale Giallo Zafferano / Yellow Saffron  * Le frappe , or lies , or chiacchiere , are typical Italian sweets prepared usually during the carneval period , also called with many other regional names.   Their tradition goes back to that of frictilia , the fried desserts that in ancient Rome were prepared during the period of today’s Carneval.    The base is […]

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Easter Wheat Pie – Pastiera di Grano – Rossella Traditional Recipe

Easter Wheat Pie – Pastiera di Grano – Rossella Traditional Recipe * Pastiera napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water. It is usually eaten at Easter. There are two different ways of preparing pastiera: in the older, the ricotta is mixed with the eggs or with the grain; in the newer, thick pastry cream is […]

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Classic Easter Bread Recipe – Rosella’s Cooking with Nonna 

Classic Easter Bread Recipe  Gurrugulo or Scarcella Rosella Cooking with Nonna  * I fondly remember Easter and the way it was. All of my family emigrated here from southern Italy back in the early part of the twentieth Century. They were from Calabria, Basilicata and Benevento. Three distinct areas in Italy with different dialects and […]

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Neopolitan Easter Bread “Casatiello” Original Recipe – Giallo Zafferano

Neopolitan Easter Bread “Casatiello” Original Recipe by Giallo Zafferano * Easter Bread The casatiéllo is a product of the Neapolitan cuisine . It is a sweet or savory cake , typical of the Easter period. It can be sweet, but also savory based on cheese , salami and eggs .     Its name is presumed to derive from the Neapolitan inflection of cheese ( cacio , from which cas’ and finally casatiello ), an ingredient that makes up the mixture of this […]

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Biscotti Recipe – Italian Grandma’ makes Anisette Biscotti

Biscotti Recipe Italian Grandma’ makes Anisette Biscotti * Biscotti  known also as cantucci, are Italian almond biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink.   Biscotti is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning “twice-cooked”. It characterised oven-baked goods that were baked twice, so they became […]

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Almond Biscotti Traditional Recipe – Pina Cucina

Almond Biscotti Traditional Recipe  Pina Cucina “Biscotti alla Mandorla” * Biscotti  are Italian almond biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo.   * Although commonly used to indicate the biscuits of Prato, biscotti di Prato, in modern Italy and Argentina they are also known widely by […]

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Saint Joseph’s Fritters Recipe – Simple Recipe Academia Barilla 

Saint Joseph’s Fritters Simple Recipe Academia Barilla  * This is an easier way to make St. Joseph’s Zeppole.      St. Patrick may get all the attention with the famous parades and green beer, but for some Italian Americans (including me) it means only two more days until St. Joseph’s Day.   Growing up in an […]

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Italian Sponge Cake Recipe – Italian Grandma’ Gina (Lovely Broken English)

Italian Sponge Cake Recipe  Italian Grandma’ Gina     There are many sponge cake recipes from around the world. We love this one by Italian Grandma’ Gina. And it’s a pleasure to hear her explain in her lovely broken English. Hope you enjoy her recipe.      Some history on Sponge Cake Sponge Cake Fun […]

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Italian Vanilla Cake Recipe – Emma’s Goodies (Emma Fontanella)

Italian Vanilla Cake Recipe Emma’s Goodies (Emma Fontanella) *   There is not much to say about this one except that it is Beautiful to look at and very tasty to eat.  This is our first time sharing Emma Fontanella’s recipes. But from the look of this one it won’t be the last. *   […]

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Zabione – Classic Italian Desert – Giallo Zafferano Recipe

Zabione  Classic Italian Desert Giallo Zafferano Recipe (Yellow Saffron) * Zabaione or Zabaglione  is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d’Asti or Marsala wine).    Some versions of the recipe incorporate spirits such as cognac. The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of […]

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