This year I would like to share with you a traditional dessert that is prepared in Palermo, Sicily for Christmas – Buccellato. Think of the Buccellato as a super-sized fig cookie. The smaller size of this pastry is called Cucciddati or Buccellatini. I think it is more impressive (and easier) for the Christmas table to prepare one Buccellato than a dozen small cookies.
Read MoreBack in April I shared five photographs from my new cookbook "Southern Italian Desserts" in a post and asked you to guess the name of the following desserts and the region they come from. Everyone that named at least one dessert correctly (name of dessert and region) was entered into a drawing for a free autographed copy of "Southern Italian Desserts".
Read MoreI can't believe it! I just picked up an advance copy of my dessert book from the Ten Speed Press office and I am so excited the way it turned out that I have to share it with you now. Here it is sitting on my kitchen table!
Read MoreIn this post I have included photographs of some of my favorite desserts from my new cookbook “Southern Italian Desserts.” I can only share five pictures with you. All the photographs were taken by the talented Sara Remington who also did the photography for my first cookbook, My Calabria. The recipes in the book range from simple home desserts to the cutting-edge creations of Southern Italy’s finest pastry chefs. I’ve included desserts already well-known and loved in America, such as gelato and cannoli, as well as regional specialties virtually unknown in this country, and rarely, if ever, found in books, magazines, or online.
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