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]
Fallow deer, usually grilled or roasted, often after marinating in red wine.
“Diplomatic,” a rum-soaked pound cake or lady fingers cake layered with custard and candied fruits.
Date, consumed both fresh and dried.
“Thimbles.” Small, tube-shaped dried pasta. Ditalini are even smaller.
“Date of the sea,” a mussel-like mollusk, boiled or grilled.
“Apostles’ fingers.” Apulian finger-shaped crêpes filled with sweetened ricotta, cocoa, and liqueur, then dusted with sugar.
Dolphin, whose meat is usually cut into strips and dried, served as an antipasto in Liguria.
Sweet; dolci cover pastries, cakes and other sweets of the Dolce course , or dessert.
“Lion’s teeth.” Dandelion greens, boiled or used in salads.