Zabaglione is a rich Italian dessert made with eggs, sugar, and Marsala wine. It’s a simple custard to prepare and tastes divine with fresh berries!
Zeppole is what is frying up in The Cottage Market Kitchen today! A special recipe...this is Grandma's Zeppole...my Grandma! The perfect treat any time!
Bomboloni are irresistibly light and delicious Italian doughnuts that are fried, coated in granulated sugar, and traditionally stuffed with pastry cream.
The best recipe for pizza is an Italian recipe! Here's what you need to know about Italian pizza and how to make it, especially how to make Italian pizza dough.
This cheesecake has ricotta, cream cheese and sour cream, there is no crust. Its not as heavy as a cheesecake made with cream cheese.
Sicily's most famous sweet
This easy to make and so delicious crumble cake is filled with delicate ricotta and a touch of orange flavor
Can you believe it? I’m hosting this months Baker’s Challenge!! For my turn as hostess extraordinaire, I have chosen the gorgeous Neapolitan pastry, sfogliatelle. You might recognize th…
Cheesecake Italian style! As most Italians know, Ricotta is a cheese that is particularly very popular in Sicily. So it makes sense for the Sicilian recipe to be the most delicious! This classic desert tastes great over espresso and is always a hit at family gatherings and Sunday dinners.
Nothing says Easter to me more than ricotta.
Ricciarelli are dense, chewy Italian almond cookies originating in Siena. They are a distant, and much less fussy, Italian cousin to the French macaron — perfect with tea or coffee!
Recipe video above. A traditional recipe for an iconic Greek dish from a wonderful cookbook called The Food And Cooking Of Greece by Sara Nassopoulos. Layers of soft eggplant, rich beef or lamb filling lightly spiced with oregano and cinnamon, topped with a thick layer of bechamel sauce. It looks like a lot of steps but the recipe has a nice flow to it - I've popped prompts in the steps. 🙂
The classic, rich Italian dessert loved my many.
Adapted from The New York Times Notes: Plan ahead! This takes time to make and bake and chill — it must chill for at least 4 hours, preferably overnight, before serving. You'll need a 10-inch springform pan for this recipe. Ricotta: You must use whole milk ricotta here. Low-fat will leave the cheesecake with a gritty texture. Calabro brand, sold at Whole Foods, is nice. If you are serving this the same day you are making it, bake it first thing in the morning. As noted above, this can be made a day in advance. Bring to room temperature briefly before serving. Fresh ricotta versus not: Fresh is best. My mother always uses fresh, but keep in mind you will need three pounds, which can get pricey. Most recently I made two using standard grocery store ricotta, and I still thought it was completely delicious, but several commenters have not had success with non-fresh ricotta, so I am advising to use fresh ricotta only here. Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes. The cookie crust is more of a cookie dusting than a crust — it melts into the cheesecake making it almost undetectable. It's a subtle touch, but still really nice. Use whatever cookie you like, but I highly recommend the Jules Destrooper butter waffles if you can find them. This is what my mother always uses and what I use now, too. They are made of all good things — flour, butter, sugar, eggs, vanilla, salt, baking soda — and they are delicious to boot. You also could skip the cookie coating all together for simplicity. If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove it when it reads 150-155ºF. I have never done this, but the next time I make this, I'm tempted to skip the water bath, and bake the cake on a rimmed sheet pan at 350ºF for about an hour — I've seen a number of recipes that skip the water bath without issue.
Try this iconic Sfogliatelle recipe (classic or small-batch!). Paper-thin layers of dough and delicious orange and cinnamon scented ricotta cream are simply irresistible.
Bomboloni are irresistibly light and delicious Italian doughnuts that are fried, coated in granulated sugar, and traditionally stuffed with pastry cream.
The easiest and most delicious Tiramisu recipe! This authentic Italian dessert is rich and creamy but as light as air made with coffee dunked Savoiardi (lady fingers), a smooth and creamy mascarpone filling and dusted with cacao powder to finish it off. Perfect for any occasion! Also check out our Egg-Free Tiramisu version and our Chocolate Tiramisu!
Pasticciotti: Easy, delicious and fairly quick to make.
Ciambella, which literally translates to "donut", is a traditional Italian breakfast treat made with just a few ingredients. This is the classic version for ciambella that is flavored with just lemon zest and vanilla.
Recipe video above. Ragu is one of those recipes that really showcases the beauty of Italian cooking - everyday ingredients, fast prep, leave it to cook long and slow and you end up with a luscious dish that tastes like a million bucks. This recipe makes enough sauce to serve 8 and freezes great.
This Italian Dessert, rich with eggs and creamy ricotta cheese is also known as Neapolitan Easter Pie to some. The best way I can describe Pastiera is like a firmer, more decadent version of rice pudding that melts in your mouth.
As promised, Ottolenghi's ricotta and oregano meatballs are indeed light and fluffy. I've added a splash of red wine to the tomato sauce. It's so good!
These parsley and fennel-laced beef meatballs are a fragrant and delicious dinner dish.
This Honey Baklava Tart is a merging of cuisines. Italian Frangipane and Turkish Baklava combine to make a tender, luscious honey, pistachio and hazelnut tart. A truly special treat.
Bomboloni are irresistibly light and delicious Italian doughnuts that are fried, coated in granulated sugar, and traditionally stuffed with pastry cream.
A classic Italian beef ragu that's easy and packed full of flavour! This ground beef ragu is made using only a few simple ingredients and can be used in so many ways. Toss it with fresh tagliatelle pasta, make it into lasagne with bechamel sauce or use it as a filling for homemade ravioli for a truly authentic Italian meal. Find step by step photos and instructions below.
Hearty and satisfying, Chicken Cacciatore is a rustic Italian classic. Serve on its own with crusty sourdough, pair with creamy polenta or over your favorite pasta. An easy comforting, meal the whole family with enjoy!
Biscoff Tiramisu is a warm-spiced twist on a classic Italian tiramisu recipe, layered with coffee-soaked Biscoff cookies and rich cookie-butter flavored mascarpone cream.
Italians love their dessert but in Italy, a little sweet treat goes a long way. This list of traditional italian desserts from north to south are some of the best desserts in Italy, perfect for the sweet tooth Italy foodie!
This homemade vegan Italian cannoli recipe will take you straight to Sicily, the mother land of authentic cannoli siciliani. Our filling is made of vegan homemade ricotta and is sweet and creamy. The shell, is every bit as bubbly, light and crisp as the traditional one, but without eggs, lard, or butter.
