Pignolata is a Sicilian pastry made of small fried balls of dough that are usually covered in a honey syrup. I will go as far as to say that strufoli, an Italian pastry that hails from Naples, is the same dish. The dish is kind of like sfinci, a type of doughnut (Sicilians call them […]

Profiteroles are French or Italian cream puffs made using pasta choux dough (pàte à choux in French).  They are also referred to as bignès.  Catherine di Medici is attributed with their introduction into Italian cuisine.  Everyone loves cream puffs but most people think they are hard to make.  They are actually very easy providing you […]

My daughter Amanda and her family came to visit for the weekend.  She lives two hours away – just long enough in distance to qualify for a weekend sleepover.  Which means mom is busy cooking all weekend.  She had been hinting for some time that she has not had her favorite pastries in a while […]

Pasticciotti, next to cannoli, are one of my favorite Italian pastries.  They are sort of like a small custard pie – a tender crust on the outside and a rich pastry cream on the inside.  They are a staple in Italian bakeries along the east coast but difficult to find elsewhere.  This particular version is filled […]

March 19, la Festa di San Giuseppe (the Feast of San Joseph), is an important holiday celebrated by Roman Catholics throughout Italy.  In Sicily it’s customary to make certain dishes on a patron saint’s feast day to honor them.  Leave it to the Italians to venerate their saints with food dishes! Celebratory customs and the […]

Pignolata or Struffoli is an Italian dessert that is popular (mostly in southern Italy) during Christmas and Carnevale.  Pignolata is typically made of little bite-size morsels of fried dough, covered with caramelized honey and topped with festive sprinkles and candied fruit.  Nuts are sometimes also added.  Another version from Messina is coated with chocolate and […]