Limoncello is a popular Italian lemon liqueur that is produced primarily in Sorrento but also in parts of Southern Italy. Lemons grow in abundance here in the western part of the country where I live. It is easy to make your own homemade limoncello; however, making limoncello requires patience. Crema …
Panelle are fritters made with chickpea flour, a popular street food in Sicily. The fritters are usually served in a bread roll. The more traditional method of making panelle requires the chickpea flour to be cooked with water into a thick porridge like mixture, which is then is then cooled, …
Lemon paste is the key ingredient in making this rich lemony flavored semolina cake. I have included the link on preparing the recipe from a previous blog post. It freezes well and is great to have on hand when making lemon flavored desserts. Don’t have lemon paste on hand, or …
Porchetta is a succulent Italian roast pork dish that is popular throughout Italy. The humble porchetta is a holiday dish fit for a king. Different cuts of meat are used to make porchetta. Traditionally it is made with suckling pig, or pork belly wrapped around a pork loin, or just …
You know that fall has arrived when you notice an abundance of pumpkins at the supermarket. My brain goes into cold-weather mode thinking of foods synonymous with fall, like pumpkin and apple pie. Tiramisu is a popular dessert in cafes and restaurants throughout Italy. It has also become a popular …
Lemons can add magic to desserts. Lemon paste (pasta di limoni) is an intensely aromatic, thick, jam-like mixture used to flavor Italian desserts. You can use it to flavor cream fillings, cookies, pastries, breads, and cakes, etc. Think lemon cheesecake or just about any dessert you want to add lemon …
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