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Sicilian cannoli with chopped pistachios and candied cherries. Cannoli[a] is a Sicilian pastry consisting of a tube-shaped shell of fried pastry dough, filled with a sweet, creamy filling containing ricotta cheese. [4][5][6] Its size ranges from 9 to 20 centimetres (31⁄2 to 8 in). In mainland Italy, it is commonly known as cannolo siciliano (lit.
Espresso served with a scoop of gelato. Africanetti [ it ] Emilian sweet made with egg yolks, sugar and butter. Africani [ it ] Biscuits made with egg yolks and sugar, originally from Galatina, Apulia. Agnello pasquale [ it ] Lamb-shaped Easter sweet made of almond and pistachio paste, originally from Favara, Sicily.
Cassata or cassata siciliana (/ kəˈsɑːtə / kə-SAH-tə, Italian: [kasˈsaːta sitʃiˈljaːna]; Sicilian: [ka (s)ˈsaːta sɪʃɪˈljaːna]) is a traditional cake from the Sicily region of Italy. [1][2][3] Cassata is typically composed of a round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied ...
Zeppola (Italian: [ˈdzeppola]; pl.: zeppole), in Sardinia italianized zippole or zeppole sarde[1] from the original Sardinian tzípulas, [2] is an Italian pastry consisting of a deep-fried dough ball of varying size but typically about 4 inches (10 cm) in diameter. This fritter is usually topped with powdered sugar, and may be filled with ...
Struffoli. Struffoli are a traditional Neapolitan dessert served at Christmas. Little balls of dough are flavored with citrus zest and a splash of wine, deep-fried until crispy and light, and ...
Directions. Preheat the oven to 400°F. Grease a medium-size baking dish with the olive oil. Beat the ricotta and eggs together in a food processor until light and pale in color. (This can also be ...
Your Tuscan olive oil, balsamic, and herbs will sing in pasta, meat, and salad dishes from the idyllic region. Start with soup like Ribollita or Pappa al Pomodoro; then make the pici of Siena, the ...
Sfogliatella (Italian: [sfoʎʎaˈtɛlla]; Neapolitan: sfugliatella; pl.: sfogliatelle), sometimes also known in the United States as a lobstertail, [1][2] is a shell-shaped pastry with a sweet or creamy filling, originating in the Campania region of Italy. Sfogliatella means 'small, thin leaf/layer', as the pastry's texture resembles stacked ...
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