There is no better way to spend a lazy hot summer morning (or afternoon) than with an icy glass of granita di caffé con panna. In Sicily, where it originated, it is often served for breakfast with a sweet roll (briosca) for dipping into the granita. In the afternoon, it makes the best pick-me-up!…
I enjoyed this coffee jello many years ago in Sicily. Thanks to my friend John Carafoli’s fabulous cookbook “Great Italian American Food in New England”. I now have the recipe and make it at least once a week!
Amanda Hesser wrote about this recipe in an article for the New York Times. Common as an after school snack for children in Spain, it is an effortless “no recipe” recipe. You’ll have to trust me that it’s outstanding and one of my most favorite easy to prepare treats to end a meal….
This famous Easter cake is a wonderful survivor of Naples’ culinary traditions and is now much appreciated in all of Italy. Its exotic ingredients are a reminder of the past, when Phoenicians, Arabs, crusaders, and Romans would come into Naples harbor with their bounty of new found spices and flavorings….
This decadent dessert is a typical variation of the Sicilian deep-fried street food.