Author: Frank Granieri

Cassata Siciliana (Sicilian Cake) The Cassata Siciliana is the most iconic Sicilian cake, an elaborate dessert made with sponge cake

Castagnole, Bignole, Fritelle Ricotta Castagnole 3 large eggs 1/4 cup sugar 1 cup ricotta cheese 1/2 t. kosher salt 1

Taralli (Italian fennel seed and wine biscuits) Traditionally served as a stuzzichino (an appetiser), these crisp fennel-scented biscuits hail from

Pansoti with walnut sauce Prep Time: 1 hour, 15 minutes Cook Time: 10 minutes Total Time: 1 hour, 15 minutes

Pasta mista with potatoes, pancetta and provola ‘Pasta mista’ means mixed pasta and involves using the leftover bits of pasta

Apple, mascarpone and cinnamon cake The mascarpone gives the cake a creamy density and moistness and a beautiful zest when

Handmade gramigna with sausage Ingredients For 2 servings Quantities for the pasta: 75 grams (1/2 cup) semola di grano duro

Spinach gnudi Incredibly light and fluffy, these gnudi are like little bundles of cloud. The trick is not to use

Baked stuffed polenta (tortino di polenta)   Like pastry-less pies, these mounds of polenta are filled with a mixture of