‘This is like Christmas Day,’ declares Elisabetta as the family sits down to a bowl of cappelletti in brodo. Cappelletti (meaning little hats) is the name of these folded and fill...

Only three ingredients for sweetness: oranges, water, and sugar. The peel of the fruit is recovered and enhanced by turning it into candied treats—soft and fragrant—perfect for en...

The tagliatelle forms a tangled crunchy topping to this open tart which can be made with any fruit. ‘It’s a lovely dessert with whatever fruit is in season,’ says Nicola. Paolo sa...

Filled cookies are a delicacy appreciated for their simplicity, flavor, and tradition. A heart of delicious filling nestled between two fragrant layers of shortcrust pastry makes ...

A widespread belief says that in June 1889 the Neapolitan chef Raffaele Esposito invented a dish called Pizza Margherita  in honor of the Queen of Italy, Margherita of ...

Tortelli d’erbette - i.e. Swiss chard ravioli - is perhaps the most typical dish of Emilia-Romagna, and it is always prepared for the most important festivities. It seems that tor...