Dessert Italian Food

Mini Nutella Brioche

One word. Nutella! And we’re saying Nutella at breakfast! Oh yes!

I’m pretty sure your mouth has already started watering by just reading the word Nutella, it’s almost impossible not to!  Our beloved creamy chocolate delight is just the best guilty pleasure there is. But you won’t feel so guilty eating a mini portion for breakfast to get your wheels moving in the morning. Needless to say just the utmost perfect coffee or espresso combo as you’re running out the door to work.

Appetizer Italian Food

Appetizers for the Holidays

Need a quick fix for your Christmas or New Year’s menu?  Here are a few simple appetizers that are beautiful to serve with cocktails or at the table to kick off your holiday dinner.

Appetizer Italian Food

Pumpkin Armaretti and Parmesan Bowl



This is a scrumptious aperitivo Italian “dip”.  There a nice touch of sweet and salty coming from the armaretto cookies, grated paremsan, bread crumbs and pumpkin. This appetizer dish is a lovely touch as indiviual size portions with small pumpkins, or even as, a center piece dish where guests can all dive in together and greet one another with holiday cheer.  The pumpkin will be a familiar smell with a sensation of Italy all over it, from the first bite of pumpkin and parmesan to finish off with a sweeter side of armaretto.  A glass of processo for a “brindirsi” – cheers –  is a perfect pairing for this inviting appetizer. This is a winner for your holiday entertaining if you’re looking for something quick and elegant presentation with of course that touch of Italian we all know and love!


Difficulty : Easy  Prep Time : 15 minutes  Cook Time : 1 hour


1 large pumpkin (or smaller individual size number depending on dinner guests)

1 cup bread crumbs

1 1/2 cups grated parmesan cheese

1/2 cup crushed armaretto cookies

2 eggs

4 tablespoons extra virgin olive oil

1 teaspoon sea salt

Instructions :

  1. Cut open the pumpkin and remove the insides – the seeds you can save to roast with olive oil, sea salt, and rosmary.  Drizzle olive oil inside the pumpkin and sea salt and wrap with aluminium foil.  Cook in oven for 25/30 minutes at 300F / 180C.
  2. While the pumpkin cooks in the oven, in a frying pan on medium heat brown the bread crumbs in the rest of the olive oil – 3 tablespoons – adding first the armaretto cookies, eggs and last the parmesan.
  3. Mix the bread crumb mix together over the heat for about 6 minutes, making sure the mixture becomes creamy from the cheese added.  If needed add a tablespoon more of olive and a 1/2 a cup more of parmesan cheese if you notice the mixture is not creamy enough.
  4. Take the pumpkin out of the oven and fill it with the bread crumb mixture.  Place the top of the pumpkin back on to cover the mixture inside the pumpkin and place in the oven for another 40 minutes until pumpkin has soften.
  5. Remove pumpkin from oven.  With a fork gently around the pumpkin so the cooked pumpkin breaks off the outer part to mix into the bread crumb mixture, serve warm.

Eat Bene! 

Italian Cooking 101 Italian Food

Italian Cooking 101: Fiori di Zucca

Zucchini blossoms can be prepared fried, stuffed or as an ingredient for a delicate first course. These zucchini blossoms are delicious and colorful, giving an extra touch to every dish.

This fragile vegetable is the most known and appreciated edible flowers. They grow on both zucchinis and pumpkins, and are characterized by their yellow and orange petals and their large pistils found inside their playful petals. When going to cook these blossoms, don’t be afraid to fry or stuff them and serve as appetizers, or delicately cook them to add to a frittata or salty pies. 

Now these vegetables are fun to pick at the market like a real bouquet of flowers! Here are some tips on how to be well prepared when going to the market to pick the perfect zucchini blossoms.

Dessert Italian Cooking 101

Tiramisu 101

What isn’t to love about tiramisù?  Coffee, Cookies, Mascarpone and Sugar… che buono! It is without a doubt one of the top comfort foods from Italy and a dessert that is seen on menus and tables from the north to the south and everywhere in between.  This recipe is said to come from the regions of Veneto, Piedmont, and Tuscany who have the most traditional and classic version of the beloved dolce.  For many of you who are an espresso lover, this dessert is for you! And you can be certain that serving this will always leave guests impressed!  What they may not know is just how easy tiramisu preparation is, and you’ll be wanting to keep it your secret to impress the next group alla Italiana!

Note: You may not have an Italian moka – espresso maker for stove tops – but as an alternative you can buy Illy or Lavazza ground coffee and make it in your coffee maker just ristretto with less water than usual. Tiramisu Collage


Pan di Spagna alla Frutta di Bosco

Pan di Spagna or Sponge Cake is a staple pastry recipe in Italy.  That in every Italian household this dessert or dolce has been made for birthdays or special occasions. A simple recipe, but many times the simplest of recipes require a lot more attention! The trickiest part is keeping the cake light and fluffy – no yeast or baking powder is used – and the eggs allow for the airy-ness in the cake.   Many do not know that low and behold, this recipe originates from Italy in particular Genova.  It’s original name was Pâte Génoise, but quickly changed it’s name once a Genovese chef was called to visit the King’s court in Spain in the 1700s. After which the Spainish adored this cake and introduced it around the world.  This cake can be combined with fresh fruit, cream, chocolate, frosting, all suiting whatever the occasion may be.

Difficulty:  Medium   Prep Time: 25 minutes    Cook Time:  40 minutes


4 Eggs

160 grams of White Sugar

160 grams of Flour 00

3 dl of Fresh Cream

150 grams of Mascarpone Cheese

375 grams of Fresh Fruit (Berries)

100 grams of Powdered Sugar

Butter (for the pie pans)

2 Vanilla Beans

Lemon juice

Preparation for the cake:

  1. Whip eggs, and add in the vanilla.  With a mixer or with a whisk continuously mix the eggs in the same direction, adding in little by little the sugar.  The mixing should take about 15 to 20 minutes, making sure the sugar is correctly absorbed into the egg, should be an airy and fluffy consistency.
  2. Sift the flour and add again little by little to the egg and sugar mixture.
  3. Butter and flour the pie pan, then add the dough.  Cook at 350F for 25 minutes.

Preparation for the cream:

  1. Wash the berries, set aside half of the berries.  Use the berries to make a marmalade with 1/2 powdered sugar and a tablespoon of water.  Mix it all in a blender or mixer until a liquid, set aside.
  2. Whip the fresh cream to make peaks with the mascarpone cheese and the other half of powdered sugar.
  3. Remove cake from oven, cut in half to make two layers.  Spread lemon juice mixed with vanilla bean over each layer.  Put the marmalade on top of the top of first layer then the cream mixture on top of that, and finally the rest of berries.  Place the second layer on top and do the exact same process on top of that layer.  Sprinkle powdered sugar over everything and serve!

Buon Appetito!!

Italian Food

Cena di Domenica Invernale Menu

Recipe. Menu.  This is a collection of recipes to make for a wintery Sunday lunch or dinner.  The combination of these recipes incorporate rich winter flavors in a delicate way.  By serviing this menu you will be sure to have  an elegant presentation and a tasty surprise on every dish.


Flan di Rape Click Here

Pan di Spagna alla Frutta di Bosco Click Here


Italian Food

Menu for Weekend Trip in the Alps


Menu. Mountains. When on a weekend ski trip, or up in the mountains, it’s always nice to come back from a day out skiing or hiking to a warm meal at home with friends and family.  And when you think about what to eat or prepare in the mountains what better than comfort food and a good glass of red wine! Here are some traditional dishes from the Italian Alps where they stay true to eating dishes rich in ingredients from the territory and oozing with comfort.




Gnocchi al Fondue di Fontina Click Here

Arrosto & Polenta

Tarte Tatin Click Here



First Course

Zuppa di Pancotto

Pancotto may look fancy but it’s anything but fancy.  This is the Italian mom’s secret recipe for using yesterday’s bread and being resourceful when there may be nothing left in the refrigerator.  Also, this is a true no brainer Italian recipe that can be whipped up in no time for any level of cooking.

Difficulty: low                      Prep Time:  15 minutes                         Cooking Time: 18 minutes

Ingredients    |    4 Servings

1/2 loaf of white bread or 8 slices of bread(left over bread rolls)

12 slices of prosciutto

2 shallots

1 celery stick

1 carrot stick

2 bay leaves

2 large onions

1/4 cup of butter

1 tablespoon of vinegar

1 tablespoon of honey

1/2 cup of vegetable broth




  1. Cut and dice into very small pieces: celery, carrot, and shallots.  Heat olive oil on stove top on a low flame, place diced carrot, celery, and shallot in pan with olive oil and sautee.  img_0931
  2. Cut bread into large pieces.  Add bread to vegetables once cooked down and cover the bread on stove top with vegetable broth.  Let everything cook down together for about 15 minutes until it turns into a cream.
  3. Place prosciutto slices on a baking sheet and put in oven at 220 degrees for 6-8 minutes for the prosciutto to become nice and crispy. img_0929
  4.  Cut onions into rings, place on the stove top a pan with butter on a low flame, add onions to butter with salt and pepper, let onions carmellize, then add vinegar to onions wait for vinegar to evaporate, and then add honey taking onions off the heat.
  5. Put the pancotto in an individual serving bowl, place prosciutto on top of pancotto and carmelized onions, top it off with a touch of olive oil. Serve and Buon appetito!

Italian Food Italy

Eating & Skiing in Gressoney,Valle D’Aosta

Photo from Valle D’Aosta Official Website

Places to Go & Eat. Gressoney, Valle d’Aosta.  Gressoney is a ski village in the Italian Alps, at the foot of Mount Rosa.  This village is a well-kept secret in Italy and even throughout Europe.  What truly makes Gressoney unique is its position inside a scenic valley, how it has been left untouched by the change of time and  maintaining its original historic architecture.  All of this creates an overall picturesque charm of a winter wonderland and allows for exquisite, authentic Alpine dishes.


Italian Food Italy

Terra Madre in Turin

Event.  Slowfood & Terra Madre.  Turin,Italy.

Every fall the leaves change, the weather becomes cooler and the season for eating begins!  The best part of autumn is gathering together with friends and family to share moments together over a good glass of wine and a plate full of comfort foods.  Turin celebrates all this with its annual food festive in September known as Terra Madre sponsored by the Slowfood organization.  For all foodies alike, near and far, Terra Madre is an opportunity to see one of Italy’s historic cities at its culinary finest. During the festival Italian products from all over Italy are presented in the main park, divided by region and city.  Visitors are able to walk through Valentino Park enjoying little nibblings of fresh pasta, cheese, desserts, and wine.

Your nose can lead the way through the perfumes of Italy’s best, stopping as one desires.  It is a wonderful opportunity to have a deeper understanding of the wide variety of quality Italian products available and gain a knowlegde on the culture and origin of each product.

There are events located all through the city in piazzas, and even a special event at the convention center highlighting food from around the world.  But what Terra Madre is truly known for is having a accumulation of everything Italy has to offer.

When one thinks of Italian food, or visiting Italy, Turin is not typical on the must see list.  However, it should be!  Turin is often referred to as the Paris of Italy for its history, architecture, art and beauty.Turin is a well kept secret for its culinary excellence.  Turin is the capital city of Piedmont and for this reason  the capital city of the region has some of the world’s most exquiste products just a quick drive away.   Piedmont is home to the reknown wine country found in the Langhe and Monferrato where Barolo, Barbera, and Arneis originate from along with being the land of Truffles and chocolate hazelnut spread, gianduja.

Article on traveling to Turin