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  2. Cannoli Icebox Cake. With the not-too-sweet creamy filling inside a crispy shell, cannoli are a nearly perfect dessert. Making your own is a fun little project but a little time consuming, and ...

  3. List of Italian desserts and pastries - Wikipedia

    en.wikipedia.org/wiki/List_of_Italian_desserts...

    Calabrian soft nougat made with almonds, candied fruit, citrus and dark chocolate Torrone Nurzia: Abruzzese nougat made with cocoa, vanilla and hazelnuts Torta 900: Chocolate cake from Ivrea, Piedmont Torta Barozzi: Thin, crispy cake made from chocolate and coffee, originally from Vignola, Emilia-Romagna: Torta beca

  4. Ricotta & Scallion Scones Recipe - AOL

    www.aol.com/food/recipes/ricotta-scallion-scones

    Heat oven to 425 degrees F. In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in butter using a pastry blender or two knives until mixture resembles a coarse meal.

  5. Glaze (painting technique) - Wikipedia

    en.wikipedia.org/wiki/Glaze_(painting_technique)

    Often, because a paint is too opaque, painters will add a medium like linseed oil or alkyd to the paint to make them more transparent and pliable for the purposes of glazing. While these media are usually liquids, there are solid and semi-solid media used in the making of paints as well.

  6. Ceramic glaze - Wikipedia

    en.wikipedia.org/wiki/Ceramic_glaze

    Ceramic glaze, or simply glaze, is a glassy coating on ceramics. It is used for decoration, to ensure the item is impermeable to liquids and to minimize the adherence of pollutants. It is used for decoration, to ensure the item is impermeable to liquids and to minimize the adherence of pollutants.

  7. Ricotta forte - Wikipedia

    en.wikipedia.org/wiki/Ricotta_forte

    Ricotta forte (lit. ' strong ricotta ') is a very traditional soft cheese of Basilicata and Apulia, in southeastern Italy.It is creamy, spicy and slightly bitter. [1]Its preparation is similar to the Greek cheese called "kopanisti": [2] the milk is fermented by bacteria and yeast which contribute to the spicy taste and to the very intense aroma.

  8. Biscuit porcelain - Wikipedia

    en.wikipedia.org/wiki/Biscuit_porcelain

    This rare technique is called "coloured biscuit", and is found from the 19th century onwards. As with 18th-century pieces painted over the glaze, the paint may peel if not well looked after. [6] A piece could be made with some areas left as biscuit while others are glazed and enamelled in the usual way.

  9. Impasto - Wikipedia

    en.wikipedia.org/wiki/Impasto

    Impasto is a technique used in painting, where paint is laid on an area of the surface thickly, [1] usually thick enough that the brush or painting-knife strokes are visible. Paint can also be mixed right on the canvas. When dry, impasto provides texture; the paint appears to be coming out of the canvas.