Professional bakeries began appearing in Italy around the 2nd century BC. Schools were put in place to teach technique to aspiring bakers. While Italian desserts today feature many unique ingredients,… [Read More]
“Lion’s teeth.” Dandelion greens, boiled or used in salads.
A Turinese rum-soaked chocolate cake with biscuits and almonds.
West Mediterranean sea bream or red snapper, a fleshy fish best broiled, grilled or roasted.
“Sweet milk.” A soft blue-veined cheese similar to Gorgonzola.
A general term for any small sweet cakes and cookies.
“Devil’s style,” referring to hot seasoning or cooking over red hot coals, as with grilled chicken called pollo alla diavola.
Tuscan fried dough balls.
“Little devils.” Sugar coated almonds.