Dessert Menu
- Tiramisu 6.50
- Cannoli 6.50
- Flourless Chocolate Cake 6.50
- Warm Bread Pudding 6.50. With white and dark chocolate.
- Lemon Ricotta Cheesecake 6.50
- Strawberries Ala Maria 6.50
- Ice Cream 3.50. Limoncello 4.95 Sambuca 4.95 Espresso (single shot) 2.50 Cappuccino 3.00
Full Answer
What are your favorite Italian-style desserts?
Tiramisu, gelato, ricotta cheesecake, and a delightful assortment of Italian cookies. Get recipes for favorite Italian-style desserts. Using the classic Italian granita technique makes this an easy and refreshing summer treat. I love the contrast between that light texture and bright, vibrant flavor.
What to eat in the Tuscan region?
"Grandmother’s cake" is a traditional Tuscan dessert, though everyone’s nonna makes it slightly differently. In his version, Joe Sponzo combines a delicate pastry crust with a silky pastry cream, which he flavors with vanilla and lemon zest (other Tuscan cooks add ricotta cheese). He tops the tart with pine nuts, another regional staple.
What desserts can I make with ree's Italian Cream Cake?
Sink your teeth into tiramisu, amaretto biscotti and more. Check out Ina's three super quick and delicious dessert ideas. Ree's Italian cream cake is decadent and just the right amount of sweet. Sink your teeth into tiramisu, amaretto biscotti and more.
What to eat & drink in Milan?
Pasticceria Martesana is one of the most famous in Milan, the home of master pastry chef Ettore Santoro. Chocolate is their specialty, but this gluten-free dolce has become a new classic: Torta Divina. The “divine cake” features a rice-based shortcake, mango, and passion fruit mousse.
What is the dessert that Florence Daniel Marzotto served?
For a simple but elegant dessert, Countess Florence Daniel Marzotto chose to serve a basic sponge cake baked with fragrant almond flour, split in half and filled with a layer of tender pears. Cooked in butter in a covered pan, the pears steam in their own juices, releasing a syrupy sauce all their own.
What is a panzanella?
A classic Italian panzanella (bread salad) combines juicy tomatoes and bread cubes. Here, Chris Cosentino swaps in stone fruits like apricots and peaches for the tomatoes. Then he pushes the dessert over the top by dolloping the "salad" with an airy zabaglione, a frothy sauce of egg yolks whipped with sweet dessert wine.
What is the flavor of panna cotta?
Shawn McClain tops his cinnamon-and-vanilla-flavored panna cotta with an elegant apple-cider gelée. He equates the dessert to a Creamsicle because it successfully combines creamy and tangy flavors. More Cider Recipes.
What is the flavor of zabaglione?
Vanilla Zabaglione with Raspberries. Vanilla Zabaglione with Raspberries. Go to Recipe. The ethereal Italian dessert sauce zabaglione (known in French as sabayon) consists of egg yolks beaten with sugar and the Sicilian fortified dessert wine Marsala.
What is the name of the pastry chef who makes tiramisu?
Pastry chef Mathew Rice of Pastaria in Nashville takes the familiar elements of a classic tiramisu—ladyfingers, coffee, and mascarpone—and reimagines them as an icebox pie. The dessert is full of playful textures and flavors, including a dense coffee mousse and salty-sweet coffee crunchies.
What is a rocciata?
Called la rocciata (roughly meaning "the round dessert" in Italian), this classic Umbrian pastry is similar to a strudel. It’s made from a type of pastafrolla (a rich short pastry), and rolled around a delicious filling of apples and walnuts. For best results, use firm, sweet-tart apples, such as Staymans or Winesaps.
Where did the recipe for spiral sweets come from?
The recipe for these crisp, deep-fried spiral sweets comes from Elena D’Orazio, Palma D’Orazio's cousin . In their native Puglia, cartellate are traditionally made at Christmas by bakers and home cooks alike. The cookies are usually drizzled with honey, but for parties D’Orazio simply sprinkles them with lemon zest and cinnamon sugar.
Why are Italian desserts lighter?
Italian desserts tend to be on the lighter side because they don’t have mounds of frosting or sugar fillings.
Why is cannoli the best dessert in Italy?
The classic cannoli is one of the best Italian desserts because it combines so many things into one.
What is an Italian pear almond cake?
The Italian pear almond cake is an interesting Italian dessert for people who love sweet flavors but don’t want to get overwhelmed.
How is gelato different from ice cream?
Gelato is different from ice cream in that it uses less air and less fat to create a nice, den se texture.
What does Canestrelli taste like?
Canestrelli has a wonderful taste with just a hint of lemon. It’s basically a sugar cookie with a crunchy texture.
What is the best thing about Italian Christmas cookies?
The best thing about Italian Christmas cookies is that you can make them in a ton of different ways.
Is tiramisu one thing?
Making tiramisu is one thing, but to have an entire cake of it is a whole other!
Italian Blueberry Cream Cake
Ree's Italian cream cake is decadent and just the right amount of sweet.
Italian Blueberry Cream Cake
Ree's Italian cream cake is decadent and just the right amount of sweet.
Tiramisu
Tiramisu is layer upon sweet, espresso-soaked layer of classic dessert.
Where is Torta Barozzi from?
Torta Barozzi is a registered trademark with a recipe that's kept secret. The original is found at the Gollini pastry shop, where it has been handed down through the generations since 1907, when the cake was invented. The chocolate, nutty, crumbly dessert is named after the 16 th century architect Jacopo Barozzi. Where: Pasticceria Gollini, Vignola, Modena.
What desserts are lost in the mists of time?
There are classic Italian desserts whose creators have been lost in the mists of time or have gone on to become legends, and then there are desserts that bear the first and last name of their creators. Then there are traditional sweets that would have been forgotten or lost if not for a sole individual who kept them alive. There are also controversial cases, like the Torta Setteveli, which Sicilians claim to be their regional recipe, although it is the official property of three prize-winning pastry chefs.
What is the lemon delight?
Lemon Delight, the signature dolce of pastry chef Sal de Riso and the Amalfi Coast, garnered worldwide attention when Stanley Tucci tasted it on his “Searching for Italy” TV series. The dessert comprises sponge cake filled with lemon cream and coated with an icing flavored with the zest of Amalfi Coast lemons PGI. Carmine Marzuillo, a pastry chef in Sorrento, actually created the dessert in 1978, and de Riso (who always acknowledges Marzuillo as the dolce's creator) took it to new heights. The traditional recipe – if the term can apply to such a recent creation – is made with a dough similar to that used for éclairs, filled with lemon cream and topped with more lemon cream and a dollop of whipped cream. Where: Pasticceria Sal De Riso, Minori, Salerno.
Where is Torta Setteveli from?
Torta Setteveli (seven-veil cake), was created by a team of three pastry chefs who won the 1997 World Pastry Cup in Lyon, France: Luigi Biasetto from Padua, Cristian Beduschi from Pieve di Cadore, and Gianluca Mannori from Prato. The cake is made from chocolate mousse, pralined hazelnut Bavarian cream, seven layers of hard chocolate (the veils), chocolate ladyfingers, and gianduja with crisp cereal. Although the name “Setteveli” is a registered trademark, the cake is widely copied everywhere in Italy. Where: Beduschi Cioccolato in Tai Pieve di Cadore in the Dolomites (near Cortina d'Ampezzo ), and at Pasticceria Biasetto in Padua ( the Veneto) and Pasticceria Mannori in Prato, a city on the outskirts of Florence.
Who invented the pâtisserie?
Iginio Massari is the inventor of modern Italian pâtisserie. Before he became a media star, dozens of contemporary pastry chefs honed their talent under his tutelage. He also pioneered the first Italian pastry championship. As the founder of the Accademia dei Maestri Pasticceri Italiani (AMPI, Academy of Italian Master Pastry Chefs), he is now acknowledged as the leading authority of the baking world. His panettone ai 3 impasti (3-dough panettone) has a softer, fluffier texture than classic panettone. It’s widely popular, so clients start reserving one for Chrismtas as far in advance as September. Where: Pasticceria Veneto, Brescia.
Is Torta Divina gluten free?
Pasticceria Martesana is one of the most famous in Milan, the home of master pastry chef Ettore Santoro. Chocolate is their specialty, but this gluten-free dolce has become a new classic: Torta Divina. The “divine cake” features a rice-based shortcake, mango, and passion fruit mousse. Where: Pasticceria Martesana, Milan.
What is Italian food?
Italian meats, fresh mozzarella, with herbs, fixings and spread. Chips, fruit or brownie.
What is the food that is served with pasta?
Italian meats, cheese, and vegetables with pasta.
What is in a gourmet slider bun?
Gourmet slider bun with red onion jam, shredded iceberg, red onion, feta cheese, hay stack onion and Angus burger. Or make it your way!
What are some good sandwiches to serve with home fries?
Bacon, ham, sausage and egg sandwiches, some with cheese on choice of toasts, croissant, and bagels. Served with home fries, fruit tray