Because it's summer, my time of year!
Ok, maybe not. I must confess, summer is not my favorite season. It's hot, sticky and humid. Although summers usually mean I return to our home in Calabria and spend the days at the beach, it's still not my favorite season. But there is one thing I adore about summer, and that's the fruit! The peaches and plums, nectarines and melons, and watermelon, lots and lots of juicy watermelon dripping down my arm. And let's not even start on the figs from Calabria! But my favorite by a long shot? Cherries! I love, Love, LOVE cherries! The more the merrier. They're sweet and tangy at the same time. They're bite size nuggets of goodness and one begs another. I could (and have) eat them by the pound! It seems to be a particular good year for cherries and I sure have had my share this summer. My local grocery store recently had a sale when you buy at least 5 lbs, and that wasn't hard to do at all, so I decided to make a delicious cherry cake. Perfect to go with coffee, this cake is light, tangy, citrusy and perfect for summer dessert! Be sure to make this for your next BBQ outing! While social distancing, of course. 
You will need a few cups of pitted cherries for this cake. I used a cherry pitter to help me out. It's a quick tool that also works to pit olives. I love me a multi-purpose gadget! Mine's a few years old, I believe it comes from Williams-Sonoma, but I could be mistaken. Amazon is sure to have one.
Get everything measured out before you get started. This will make it easier as you're going on with your recipe. Lars Swedish Pearl Sugar is optional, but I love it on top for an added crunch. I add it to a lot of cakes, as you might have seen on previous recipes. Purchased on Amazon and I highly recommend it for that extra touch on cakes and cookies.
Cut the cherries in half and dust them with a tablespoon or so of flour to prevent them from sinking to the bottom of the cake.
Spread the batter on an 8 or 9 inch springform pan. Here it is, almost ready to go in the oven! Still needs some sugar crystals! A springform pan will be helpful in getting it out, but you could use any pan. This batter is actually great for muffins too!
Fresh out of the oven! Resist the temptation and let it cool fully before inverting from the pan!
Who is ready for a slice??
OLIVE OIL, CHERRY and YOGURT CAKE
Ingredients 2 cups fresh cherries, pitted and halved 1 1/3 cups all purpose flour + 1 tablespoon for dusting the cherries 2 teaspoons baking powder 1/4 teaspoon baking soda 2 medium eggs 3/4 cups sugar zest of 1 lemon or 1/2 orange 1/4 cup light tasting olive oil (you can substitute vegetable oil) 1/2 cup vanilla greek yogurt 1/4 cup milk (I use skim, any will work) 2 tablespoons sugar crystals or regular sugar Directions 1. Preheat oven to 350 degrees and prepare a springform pan by buttering and flouring it or using nonstick cooking spray, set aside. (Alternatively, this will make 12 cupcake size small muffins.) 2. Pit the cherries, cut in half, dust with 1 tablespoon of flour and set aside. 3. Mix the flour, baking powder and baking soda in a small bowl and set aside. 4. With a handheld mixer, or stand mixer, beat the eggs, sugar and zest until light and fluffy. 5. Slowly add the oil and mix well. Add the yogurt and milk and mix on low until combined. 6. Add the flour and mix just until incorporated, do not over-mix. 7. Using a spatula, add the cherries and mix into the cake batter. Spread the batter into the springform pan, or any other pan you are using, and top with the sugar crystals or the regular sugar. 8. Bake for 43 - 45 minutes or until the edges are golden. Cook completely before removing from the pan. (Adjust cooking time if making muffins/cupcakes.)
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Covid-19 put your 2020 travels on hold? I know, us too! But we're headed to Italy in 2021! Consider joining us in one of our Culinary Adventures! CHIANTI: MAY 1 - MAY 8, 2021. Click here for all trip info on this great adventure! EMILIA ROMAGNA: MAY 9 - 16, 2021. Click here for all trip info on this great adventure! AMALFI: MAY 17 - 24, 2021. Click here for all trip info on this great adventure! SICILY: SEPTEMBER 1 - 8, 2021. Click here for all trip info on this great adventure! CHRISTMAS in TUSCANY - SPECIAL CULINARY & MARKET TOUR: DECEMBER 10 - 17, 2021. Click here for all trip info on this great adventure!
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Lots of cooking and baking has been taking place in my kitchen lately. I'm working on a second cookbook (you can grab the 1st book here), so lots of recipes are being tested and retested. I can't yet post those recipes, you'll have to take my word that they're delicious, but I can post everything else that's happening in my kitchen!
Recently, I got a graving for homemade pudding. It's not a frequent craving, but when it hits, it must be satisfied! I had all the ingredients on hand, so I whipped up a batch of my favorite kind, the dark chocolate kind, with added espresso powder. This pudding is pure decadence. It's super dark, rich and not at all sweet. You could say that this is an adult pudding, and likely not too appealing to kids. But it's the perfect ending to any dinner. The ingredients are your basic pudding ingredients, cocoa, corn starch and milk, likely all of which you have on hand right now, even during this time when we're all limiting food shopping. 
All the dry ingredients are added to a medium stock pot. Using a whisk or fork, blend everything together.
The milk is then added. Whole milk works best. I have tried it with lower fat milk and the pudding just doesn't thicken up as much. Sure it's lighter, but if you're going to have pudding, have pudding!
Bring everything to a low boil and cook until the back of a spoon or spatula is coated with the pudding, see image above. Look at how dark this pudding is!
After the pudding has thickened, remove it from the heat and add 1 tablespoon of butter and 1 teaspoon of vanilla extract. Scoop pudding in 6 bowls and refrigerate for at least 5 hours.
DARK CHOCOLATE ESPRESSO PUDDING Makes 6 servings 1 cup sugar 1/2 cup dark cocoa powder 1/4 cup cornstarch 2 tablespoons instant espresso powder Pinch of salt 4 cups whole milk 1 tablespoon unsalted butter 1 teaspoon vanilla Whipped cream - optional Instructions 1. In a medium sauce pan, add the sugar, cocoa powder, cornstarch, espresso powder and a pinch of salt. Mix everything with a whisk or fork, breaking down any lumps. 2. Add the cold milk and whisk everything together. 3. Bring the pot to the stove and allow mixture to boil for one minute, while mixing constantly. Do not over boil. 4. Remove from the heat and add the butter and vanilla, mix well until the butter is melted. 5. Place in serving bowls, cover with plastic wrap directly over the pudding so a skin does not form. Refrigerate completely before serving. Enjoy topped with whipped cream. This, of course, is optional, but I find that this being so dark, the whipped cream is a perfect topping. 
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I just received far too many pears on my recent food delivery, and this being Easter week, I figured it was as good time as any to make a delicious pear cake. I love simple recipes, in case you hadn't figured that out yet, and this is one that is simple, delicious, spongy and perfect for coffee and tea. Ideal for Easter breakfast, or any day breakfast, really!
As any cake, it starts off creaming sugar and butter, adding eggs, and adding the dry ingredients. It's easy peasy and takes minutes to prepare. The key is having perfect room temp butter, so make sure you leave it out on the counter for a few hours before getting ready to prepare the cake. 
This is the delivery of pears received from this week's grocery delivery. We're getting our groceries delivered during this pandemic and sometimes we get more or less than expected. These are far too many to eat in one week, but perfect for baking! You could use any type of pears you have. They should be firm and not passed their prime.
Here they are peeled and diced. You can see the dices are pretty small. Anything larger, and they would just sink to the bottom of the cake, which we don't want. You want the dices evenly distributed in the cake and not at the bottom.
This is the sugar and orange zest combined. You don't have to mix them in like I have here, but I find that the citrus flavor is more pronounced if you do this. The natural oils are released and flavor is intensified, which is great!
Here, the butter has been left at room temp for about 3 hours. You can speed up the process by popping the stick in the microwave for a few seconds before using, but I find that leaving it out and letting it come to room temperature naturally gives better consistency. You could also microwave a tall empty microwave-proof drinking glass for several minutes, then place the stick of butter in the glass and let it sit. Either way you select, it's important that the butter is softened.
This is the butter, sugar and zest, look at that lovely orange color. We're not yet at the point of adding the eggs, a few more minutes or beating are needed.
Add the eggs, one at a time, scraping down the sides every minute or so.
Adding the dry ingredients until combined. They should be well incorporated, but do not over mix.
This is the perfect constancy of everything but the pears being combined. Remove from the stand and mix the last few times with a spatula.
The mix is ready for the pears, which should be added by hand and not the mixer. Again, at this point, just mix until combined, do not over mix.
Ready for the oven. I topped the cake with sugar crystals, which is completely optional, but I find it adds a nice touch and nice crunch.
Who's ready for a slice?? I know I am!
Italian Pear Cake
Ingredients Non-stick Cooking Spray 1 stick unsalted butter at room temperature 3/4 cups granulated sugar 3 eggs 1/2 cup milk (whole/2%/skim) citrus zest (from 1 lemon or 1 orange) 2 1/4 cups all purpose flour - sifted 1 tablespoon baking powder 1/4 teaspoon salt 4 pears of your choice, peeled and diced Optional - the below are optional toppings to the cake: 1 - 2 tablespoons sanding sugar 1/2 teaspoon cinnamon mixed with 1 - 2 tablespoons sanding sugar Directions: 1. Preheat oven to 350 degrees. Prepare a 9-inch or 10-inch round pan by spraying it with nonstick cooking spray, or cover with a thin layer of butter and flour the pan. Set aside. 2. With the mixer on low-medium, start by beating the softened butter together with the granulated sugar and zest and mix until the mixture is well mixed and incorporated. 3. Add the eggs, one at a time and the milk. Mix well after each addition. 4. With the mixer on low, add the sifted flour and baking powder. Also add the salt. 5. Add the pears to the mixture and incorporate them using a rubber spatula, not the mixer. 6. Arrange the cake batter in the prepared pan. Spreading evenly. Add the sugar crystals or some cinnamon sugar, if using. Bake in a preheated oven for 38 - 40 minutes, or until a toothpick inserted in the center of the cake comes out dry. 8. Remove from the oven and let it cool completely before removing from the pan. (If you serve the cake warm or hot, it will appear undercooked, so best to cool completely before serving.) SHARING IS CARING! Use the buttons below to share this recipe on social media. 
We're currently living during a period which we never expected. Many of us all over the world are being asked to stay home due to COVID-19, and I'm doing just that, and hope many others are doing the same in an attempt to "flatten the curve," as the experts say. Our 2020 culinary tours are postponed for next year, and while we're extremely disappointed, we understand it's what's best for everyone.
I'm spending these weeks on cooking and baking, having all my groceries delivered. As a homebody, this isn't much of a sacrifice for me. I love spending time at home, especially the kitchen, and I am finding comfort on preparing dishes and baked goods. It takes the mind away from current reality, which we all need sometimes. Tonight, we had roasted chicken for dinner, and like a match made in culinary heaven, roasted potatoes seem to always be served with roasted chicken. Tonight, rather than adding them to the same pot as the chicken, I baked them with seasonings and topped them with bread crumbs. This is a homey dish, humble at best, but it makes the perfect side dish to chicken, fish, turkey, or frankly, just bake a tray of these as snacks! They are tasty, cheap and use limited ingredients, which I'm sure you have on hand already. The below doses are just recommendations, I never actually measure anything when preparing a dish such as this, it's not needed! Just toss everything, add it to a baking sheet, and go! But if you're a novice in the kitchen or one to measure stuff out, the below doses will give you something to work with. Enjoy these comforting potatoes tonight as the perfect contorno or side to whatever it is you're cooking! 
Cube the potatoes to about 1 inch in size. Try to cut them all the same size for even cooking. In the bowl, I have about 6 peeled and washed potatoes, they were on the smallish size, so this is the perfect amount for 4 people or so.
I used some basics for seasonings, nothing fancy here. Rosemary, some origano that I actually picked up at the outdoor market in Venice, salt and olive oil. The origano brought back such wonderful memories of a culinary tour of Veneto that I led with TV personality and chef Joanne Weir. I bought several of these packets (they were 3 for 5 Euros) at the market during our day trip to Venice. We're going through such a difficult time right now that I teared up a little just thinking about the wonderful week we shared. I know we will be back in Italy soon, but right now, it just seems to far away.
To the bowl with the potatoes, add the dry herbs, salt and oil and mix with your hands or wooden spoons. I used my trusted salad spoons. I have had these for years and I love them so much for mixing things. I didn't add any black pepper or crushed red pepper since I was enjoying these with family members who don't like heat, but you could certainly add some spice and heat to this, I think it would go very nicely actually.
Add the potatoes to a baking sheet that has been lined with parchment paper and top with the breadcrumbs. Drizzle some additional olive oil on top. Make sure the potatoes are cut side down. My picture came out rather orangy, not sure why. I didn't bother taking a better one. I was trying to limit grabbing my phone while cooking. These days, it's all about the germs so limiting touching too many surfaces while cooking!
How great do these look right out of the oven? Those crunchy bits are delicious! The key is to not turn them or touch them at all while they are cooking in the oven. Just leave them there. No turning or anything else required. I placed them on the second to top rack, while the chicken was roasting on the lower rack, maximizing the oven space!
Plate and serve! These are going to go fast, so make sure you make plenty of them, more than you think you'll need, they are addictive!
Seasoned Roasted Potatoes with Breadcrumbs
Ingredients 5 - 7 medium sized potatoes, peeled, washed and cubed to 1 inch bubes 2 tablespoons dry origano 2 tablespoons dry rosemary Salt to taste - about 1 teaspoon 4 tablespoons olive oil, plus additional for drizzling 1/2 - 3/4 cup fresh breadcrumbs Directions 1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. 2. In a mixing bowl, add the potatoes, dry herbs, salt and olive oil and using your hands or wooden spoons, mix well. 3. Add everything to the baking sheet and top with the breadcrumbs. Drizzle additional olive oil on top and bake for 30 - 35 minutes. During the last 2 or so minutes, turn the oven to broil and broil the potatoes to crunch up the top. Do not mix or turn the potatoes while cooking. Plate and serve! SHARING IS CARING! Hit the share button below to share this recipe! 
These are sad time we're all going through. We're in the middle of spring, a time for rebirth and celebration and Easter is right around the corner, but all we see is sadness due to COVID-19. A virus that just a few months ago didn't even exist has taken the lives of thousands of people in my beloved Italy, and all over the world. Words can express the sadness I feel seeing images of empty streets in Italy.
Being homebound, I turn to the only place I find solace, in the kitchen. I am in good company apparently seeing as items such as flour, yeast and eggs are in high demand. I have about 15 lbs of flour at home right now and I am using them judiciously. Yesterday, I prepared some Italian sponge cookies to go with coffee. Because these days, nothing is as comforting as a steaming cup of coffee with a homemade cookie or two. These are super light, only call for a few ingredients and are super easy to prepare. They don't have butter or oil, so I'm tricking myself into thinking they are healthier than other cookies! The need for only a handful of ingredients also makes them that much more appealing. 
ITALIAN SPONGE COOKIES
Ingredients
5 large eggs, separated 1/3 cups sugar 2 cups all-purpose flour, sifted 1 teaspoon baking powder zest of 1 orange or 1 lemon Sanding or confectionary sugar - optional Directions - Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper. 1. With the mixer on high, beat the egg whites until stiff peaks form, about 4 - 5 minutes. Place the beaten whites in another bowl and return bowl to the mixer. (no need to rinse the bowl in between uses.) 2. With the mixer on high, mix the egg yolks and sugar. This step is very important and you will want to mix for about 10 minutes, until mixture is light and fluffy and pale yellow. 3. Once the yolks and sugar are beaten, gently fold in the whites using a rubber spatula. Mix gently as you don't want to deflate the mixture. 4. Once eggs are incorporated, add the sifted flour, baking powder and zest and again, gently fold in the ingredients using a rubber spatula. Make sure you mix from the bottom, where flour tends to gather and remain unmixed. 5. Using a medium cookie or ice-cream scoop, scoop out the cookies and place them a few inches apart on the prepared cookie sheets. I topped mines with sanding sugar but you can skip this step and just add some confectionary sugar. Bake for 15 - 18 minutes, until bottoms are golden. Tops will remain somewhat pale. Makes 20 - 24, depending on the size of your scoop. 
Egg yolks and sugar need to be beaten for at least 10 minutes, no skipping on this step.
This is what they should look like after they have been beaten for 10 or so minutes. Pale yellow and light.
Whites have been beaten to very stiff consistency.
The sifted flour, baking powder and zest are set aside, ready for when needed.
Gently folding in the whites with the yolks.
Adding the flour mixture on top and gently fold in. Don't be too rough, you don't want to deflate the batter.
Well mixed and ready to be scooped into cookies!
One tray is ready for the oven!
Plated and ready for coffee!
Looking for more easy recipes? Be sure to check out my cookbook: The 5 Ingredient Italian Cookbook on Amazon! Published by Rockridge Oress, the book delivers 101 recipes all using just 5 main ingredients or less! You can find it by clicking here.
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I have been making jam crostatas for over 20 years now. If there's a recipe I feel I have perfected, it's the crostata. It never lets me down, and anyone who has ever tasted it, loves it!
It's all about the crust, once you have a handle on that, the filling is up to you and you can get creative. See pics below of various fillings.I've made this crust and topped it with all sorts of jams and Nutella. But the most decadent of them all is definitely with ricotta and cream. You see, you can make it with just the cream, bake the crust and top it with fruit, and that's great. Or you can make it with just ricotta, and that's great too, bake it and you got yourself a great old fashioned ricotta tart. But combine the cream WITH ricotta, and my oh my, you got a desert worthy of being served for parties, holidays and even as a birthday cake! It is a bit of work, sure, but the satisfaction of biting into a piece of this with a great cup of espresso is worth it! Ingredients Pastry Cream: 1 lemon peel 2 1/4 whole milk 1/2 cup + 2 tablespoons sugar 5 egg yolks (save the whites for an egg while omelet) 1 teaspoon vanilla 4 tablespoons flour, sifted 1 cup whole milk ricotta cheese Ingredients for the crust: 11 tablespoons butter, at room temperature for several hours 2/3 cups sugar 1 large egg 1 large egg yolk 2 ½ cups flour Zest of 1 orange or 1 lemon 2 teaspoons baking powder Dash of salt 1 to 2 tablespoons milk (only if needed, see step 3 below) Directions for pastry cream: 1. Wash the lemon and with a pairing knife gently remove the peel (as if peeling an apple), making sure you don’t remove the pith of the lemon (the white part under the peel) as that is bitter. 2. In a medium saucepan, bring the milk with the lemon peel to a light boil. 3. In the stand mixer, or using the handheld mixer, mix the egg yolks and sugar until well blended, add vanilla. 4. Sift the flour over egg mixture and blend. 5. Remove the milk from the heat. With the mixer on low, slowly add about one cup of the hot milk to the egg mixture. Slowly continue adding all the milk. (You do this slowly as you don't want to scramble the eggs with the hot milk.) 6. Transfer the mixture back to the saucepan. With the heat on low, gently cook the cream for several minutes until it thickens up to pudding consistency. 7. Transfer cream to a bowl, place plastic wrap directly above it to prevent a skin from forming. Refrigerate until you prepare the crust. Directions for crust: PREHEAT OVEN AT 350 Degrees F. 1. Mix soft butter with sugar. Add egg and egg yolk and mix well. 2. Slowly add flour, it will look dry and crumbly but it will come together nicely. Add the zest and baking powder and a dash of salt. 3. If dough appears dry, you can add 1-2 tablespoons of milk. You should only need to do this is your butter is not soft enough, or you are using smaller eggs. 4. Invert crust on a slightly floured surface and work the dough until it comes together in a nice round ball. 5. Cut about 1/3 of the dough and set aside for topping. 6. Press the remaining 2/3 of dough into a 12-inch pan that has been sprayed with cooking spray for baking. (If you are not confident about being unable to remove the crostata from the pan after baking, use a tart pan with a removable bottom) 7. Poke the crust with a fork at least 12-15 times, this will prevent any air bubbles from forming while baking. 8. When the pastry cream is cooled, remove the lemon peel and add 1 cup of ricotta to the cream and gently fold together. 9. Evenly spread cream and ricotta mixture over crust. 10. With a rolling pin, roll out remaining dough and cut 8-10 equal strips of dough about ½ inch wide. Top the crostata with strips. 11. Bake crostata for 45-50 minutes, until firm and the lattice topping is golden. 12. Cool completely before inverting crostata in a serving dish, dust with powdered sugar. 
Here, the crostata has been pressed with my hands into the pan.
Scoring the crostata with a fork, as above, prevents air bubbles from forming while cooking.
Here it is with blueberry jam. It's so good when you use high quality jam! While the ricotta and cream one takes 45 - 50 minutes, with jam, it only takes 35.
And with Nutella? OMG! With Nutella, you only need to bake it for about 33 minutes. The filling is much drier than creamy ricotta and cream so it bakes much faster. These are all made with the same crust recipe!
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Three Wise Men on horseback in the courtyard of the Uffizi Gallery, during the historical recreation of the “Procession of the Magi,” to celebrate the Feast of the Epiphany. Image via iStock by Zummolo
Drive by any neighborhood in the US a few days after Christmas, and you’re likely to see Christmas trees at the curb, ready to be picked up by the town’s waste management team. I’ve seen my share with tinsel or fake show still on them. For many, the day after Christmas is the day they un-decorate their home, and remove Christmas from the house, as some might say. Having been raised in Italy, where the season is celebrated until January 6th, this is a sad sight for me to see.
January 6th, which is exactly 12 days after Christmas, is when Italians and all Catholics celebrate the feast of the Epiphany. This is the real last day of the Christmas season, not December 26th, as some might want to believe. If we want to get technical, the Christmas season actually starts on Christmas Day, and lasts until the Epiphany. The days prior to Christmas are actually part of the advent. While Italians and Italian Americans conjure up images of a friendly witch on a broom delivering small gifts to well-behaved children; the Epiphany of course, has a much deeper, religious meaning. 
The Parade of the Epiphany in Florence, Tuscany. Image via iStock by Darla Trevilofa
According to the Gregorian calendar, January 6th marks the day the Three Wise Men, also known as the Magi, arrive to visit the newly born baby Jesus after several days searching for him, by following the Star. It’s also believed to be Jesus’ Baptism day, some 30 years after his birth. The word itself is of Greek origin and it means “manifestation” or “to show or display” to an audience. Both the visit of the Magi and the Baptism are important times in which Jesus was displayed as being an important figure, the son of God. According to the Catholic Church, the Epiphany rejoices the adoration of Jesus by the visiting Wise Men.
So where and how does the Befana, the friendly which delivering goodies to all well-behaved Italian children, actually come into play? 
An image of the historical recreation of the "Procession of the Magi" in Florence, Tuscany. Image via iStock by Zummolo.
The Three Wise Men on horseback bringing gifts (gold, incense, myrrh) to the new born child Jesus, during the historical recreation of the “Procession of the Magi” to celebrate the Feast of the Epiphany. Image via iStock by Zummolo.
Christian folklore tells us that the Three Wise Men approached a friendly older woman asking her for directions as to where they might find Jesus. She did not know, but as they were in for a long journey, and she being a gracious host, she welcomed them in for the night so they could rest before continuing their journey. As she kept a very clean home, always sweeping and tidying up, she was more than able to welcome in some guests.
The next day, they continue on their journey and invited the kind woman to join them in finding the newly born Prince. She turned them down, indicating far too much housework would keep her away from her responsibilities. She later changed her mind, however, and set out to find the Magi and Jesus. She was unable to find them, so to this day, every year she goes out on her broom, looking for the little baby. She enters every home with the hope of finding him, and when she doesn’t, she leaves behind small toys or candy for the children she does find. 
In Parma, a group of women dress as Befane during the town parade. Image via iStock by Glorez.
January 6th really is the end of the Christmas season in Italy. Starting on December 8th, the feast day of the Immaculate Conception, the feast of the Epiphany closes the season, much to the dismay of children all over, who by this point, have enjoyed several weeks of time off from school, overdoing it on sweets, being spoiled by relatives they might not see regularly, as well as receiving not one batch of presents from Babbo Natale , but one also from La Befana.
When children and adults alike think of the Befana, it's typically an image such as this, a friendly old woman on a broom. Image via iStock by Corrado Baratta Photos.
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Ready to make your 2020 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! CHIANTI: MAY 1 - MAY 8, 2020. Click here for all trip info on this great adventure! AMALFI: MAY 10 - 17, 2020. Click here for all trip info on this great adventure! EMILIA ROMAGNA: MAY 19 - 26, 2020. Click here for all trip info on this great adventure! SICILY: SEPTEMBER 1 - 8, 2020. Click here for all trip info on this great adventure! CHRISTMAS in TUSCANY - SPECIAL CULINARY & MARKET TOUR: DECEMBER 10 - 17, 2020. Click here for all trip info on this great adventure! 
For breakfast, I'm typically a toast and jam with a cup of coffee kind of person. It's boring and predictable but gets the job done at 5.30AM. I will say it gets boring fast. To mix it up a bit, I do sometimes splurge on various options that are a bit more on the sweet side. Perhaps it's the Italian in me, since most Italians love starting the day with a cornetto, I'm going to blame my upbringing for my sweet cravings!
Breakfast breads are one of my favorite ways to start the day as it somehow feels better to have something called "bread" for the first meal. But let's be honest here, breakfast breads are really just coffee cakes and desserts disguised as "bread." That said, this is the time of year where I do treat myself to breakfast that consists of things like these homemade breads, crostata, a few biscotti, or some homemade anisette toasts. This tiramisu breakfast bread is definitely one of my favorite ways to start the day. It's got a nice kick of espresso, it's not overly sweet, and with the delicious spread to go with it, it just hits the spot with a delicious homemade cappuccino. What better way to start the day than with this "bread"? It's got all the flavors of a tiramisu, except in a baked form. 
Seriously, when these are some of the ingredients, you know it's going to be good!
Ingredients for the bread
1 1/2 Cups All Purpose Flour 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1/4 Teaspoon Salt 8 Oz Mascarpone Cheese 3/4 Cups Sugar 2 Teaspoons Pure Vanilla Extract (or Vanilla Bean Paste) 2 Large Eggs 1/2 Cup Buttermilk 1 Tablespoon Cacao Powder 1 Teaspoon Instant Espresso Powder 1 Tablespoon Water Sugar crystals - Optional Ingredients for the espresso spread 8 Oz Mascarpone Cheese 3 Tablespoons Marsala Wine or Freshly Brewed and Cooled Espresso 2 Tablespoons Powdered / Confectioners Sugar Dark Chocolate Shavings - Optional Directions: 1. Preheat oven to 350 degrees. Coat a standard loaf pan with nonstick cooking spray, set aside. 2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt and set aside. 3. In a larger mixing bowl, cream the mascarpone cheese, sugar and vanilla until light and fluffy, about 2 - 3 minutes. 4. Add the eggs one at a time, beating after each addition. 5. Alternately add the flour mixture and the buttermilk to the creamed mascarpone mixture, starting and ending with the flour, until fully combined. Do not over mix. 6. Divide the batter in half. 7. In a small bowl, add the cacao powder, espresso powder and water. Mix well using a fork or very small whisk. Batter will be the consistency of Nutella spread. Add this mixture to one bowl containing 1/2 of the batter. Mix well until combined. 8. Spoon batters in prepared pan, alternating the plain mixture with the espresso/cacao mixture. Swirl batters together with a skewer or knife. Top bread with sugar crystals, if using. 9. Bake bread for 50 - 55 minutes, until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely before serving. 10. While the bread is baking, prepare the espresso spread by creaming together the mascarpone cheese, marsala wine and sugar until all the ingredients are well blended. Top with dark chocolate shavings, if using. Tip: The spread will need to be refrigerated if not used all at once. 
I'm pretty much addicted to this stuff. Use it in place of vanilla extract. The same amount will do.
This is the cacao, espresso powder and water mixture. I still have a few small lumps in there, need to keep stirring!
Here are my batters, divided in order to create a marble effect in the baked loaf. Yes, my spatula says "I love baking" - and I do!
Here's the loaf ready to go in the oven. I brought back these lovely sugar crystals from Italy that I just love. They're hard to find here in the US, so you can skip this step completely if you cannot find them, or add a few tablespoons of course sugar, if you like.
This is the incredibly delicious mascarpone spread. I'm not going to lie, I could just eat this by the spoon!
How good does this look? The spread is not at all overly sweet from the espresso powder and the bread is delicate. This is one great way to start any day!
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Ready to make your 2020 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! CHIANTI: MAY 1 - MAY 8, 2020. Click here for all trip info on this great adventure! AMALFI: MAY 10 - 17, 2020. Click here for all trip info on this great adventure! EMILIA ROMAGNA: MAY 19 - 26, 2020. Click here for all trip info on this great adventure! SICILY: SEPTEMBER 1 - 8, 2020. Click here for all trip info on this great adventure! CHRISTMAS in TUSCANY - SPECIAL CULINARY & MARKET TOUR: DECEMBER 10 - 17, 2020. Click here for all trip info on this great adventure! 
A delicious looking turkey is ready for the table!
Growing up in Southern Italy, my mother, who had been raised in the U.S. years prior, would often tell my sister and I stories about Thanksgiving. “There’s always a giant turkey,” she would explain to us, and everyone expresses what they are thankful for. I must admit, in hindsight, my eight or nine year old self didn’t much grasp the concept of this holiday. For one thing, whole turkeys are rarely seen in Italy, so I had never seen one, let alone stuffed! Picturing one roasted was a bit hard! And why a day to say thanks? Can’t it be said every day? Despite my somewhat hesitation towards the holiday, I was very much looking forward to it in 1988, our first year in the States. My mom, whose heart had always longed to return to Boston, was very excited about it, and eager to teach us what this holiday meant. It was, and still remains, her favorite holiday after all, and it would soon become mine as well.
Gaining some popularity in Italy as La Festa Del Ringrazziamento, Thanksgiving still remains very much an American holiday, as American as it gets, really! And rightfully so. History suggests that the Pilgrims and Puritans, having settled in modern day Plymouth, MA from England, were celebrating a particularly good harvest. To celebrate a period of fasting and lack, a feast was born, one lasting several days! And what better way to celebrate than with food and family? I guess they had a lot in common with Italians!
I am often asked if my family and I eat turkey on Thanksgiving. I think they expect me to say no, but of course we do! After all these years living here, our cultures have fully blended and “the giant turkey” my mom used to talk about in Italy gets an Italian makeover. Our sides, or contorni, are traditional Italian dishes, (sorry cranberry sauce, no room for you at our Italian table) and the meal typically ends with an Italian dessert or two. I apologize in advance to the pumpkin pie lovers reading this.
Here are a few ideas on how to “Italianize” your Thanksgiving table this year. 
Looks great, but don't let it spoil your big meal!
Antipasto Plate
There’s nothing I love more than a good antipasto plate, to be displayed on the coffee table or kitchen counter and to be nibbled on while the Macy’s Thanksgiving Day Parade is on in the background and the main meal cooks. In this picture, you can see that we have prepared a platter of cheeses, cured salami, mixed olives, roasted peppers and some pickled mushrooms and artichoke hearts. This is not cooking but just assembling and it's delicious! Add a few Parmesan crackers add a little glass of vino and you have the perfect snack while the turkey cooks. Nibble at these, but don’t let it spoil your main course! 
All dressed up!
“The Giant Turkey”
Oh, what would Thanksgiving be without the star of the table? To give your turkey an Italian twist, very generously season it with traditional Italian herbs and spices. In this image from last year, we created a buttery paste by blending one stick of room temperature butter with dried oregano, rosemary, fresh basil, parsley and crushed garlic. The paste is then "gingerly" rubbed underneath the skin. This creates a super moist layer and ultimately helps in preventing the from drying out, particularly the white meat. The top is then rubbed with a similar paste and additional dried herbs are added on top. Place the bird on a bed of onions, carrots, celery, lemons, and we added some inexpensive white wine at the bottom of the pan to prevent burning. This gives it a bit of flavor, especially when preparing the gravy with the juices! The bird is stuffed with citrus fruits and fresh rosemary, which add flavor and moisture. You can remove and discard them after the turkey is cooked. The juices that remain in the pan after cooking create a very delicious gravy.
Contorni
The options are limitless with the side dishes! If you will be serving a pasta dish, allow me to suggest a side of orecchiette with sausages and broccoli rabe. Avoid heavy pastas like lasagne or stuffed shells, these will likely be too fulfilling, when so much other food will be served. A lovely mushroom risotto also seems fitting for Thanksgiving! See our recipe here. But if you’re thinking of skipping the pasta all together, why not opt for stuffed mushrooms instead. Very traditional, at least in my household, stuffed mushrooms are our go-to side on Thanksgiving. Since the oven is already turned on, place the mushrooms on the top rack and cook for about 20 – 25 minutes, during the last 20 – 25 minutes of your turkey’s cooking time, or while the turkey is resting. See the recipe below for stuffed mushrooms. Another Thanksgiving classic on our family’s table is sauted broccoli rabe, without the pasta. Simply sautéed with garlic and a high-quality olive oil after they have been par-boiled. In this image, we’ve added a can of par-boiled cannellini beans, which have been drained and rinsed. 
A beautiful display of chestnuts was spotted on the streets of Bologna, ready to be roasted!
Chestnuts
Nothing like ending the Thanksgiving meal with some freshly roasted chestnuts. It’s peak season during this time of the year, and roasted chestnuts are another must on my family’s Thanksgiving dinner table. They go down very nicely (too nicely!) with a nice glass of wine! If you missed my previous post on how to roast chestnuts, be sure to check it out here. And now, for desserts! 
Dessert plate
I’ll apologize again to all the pumpkin pie lovers. We are, after all, trying to Italianize our Thanksgiving, so a nice berry crostata and some anise cookies are a must. My family also loves these hazelnut butterballs! Perhaps these are our favorites! These go well with an espresso or digestive, which you will definitely need after all the food you will be consuming. That and a nice, long walk! But first, the required post-turkey nap.... Happy Thanksgiving! or Buon Festa di Ringrazziamento!
Stuffed Mushrooms
Ingredients 8 large stuffing mushrooms 2 garlic gloves, thinly minced 1 tablespoons chopped parsley 3 – 4 tablespoons olive oil 1/3 cup fresh bread crumbs (plus extra for topping) 1/3 cup grated parmigiano cheese (plus extra for topping) salt *dices of chopped cured salami (optional) Directions
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Ready to make your 2020 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! CHIANTI: MAY 1 - MAY 8, 2020. Click here for all trip info on this great adventure! AMALFI: MAY 10 - 17, 2020. Click here for all trip info on this great adventure! EMILIA ROMAGNA: MAY 19 - 26, 2020. Click here for all trip info on this great adventure! SICILY: SEPTEMBER 1 - 8, 2020. Click here for all trip info on this great adventure! CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info on this great adventure! 
While growing up in Italy, we would often drive by a plot of land about 20 minutes from our home. "We used to own this land, " my mother would say, "and it had all kinds of trees: olive, chestnuts, apples, pears, plums, figs, so much fruit." She would reminisce over this land and the bounty it provided, and the recipes and dishes that came from so much "free" produce. While owning land does offer a "free" bounty, it's never without hard work.
Over time, that land was sold and it was never family-owned during the time I lived there. Eventually, we did own another plot of land, but the trees there were mostly olive trees. I have such fond memories of going there and picking olives, by hand. We'd bring a picnic basket full of salumi and crusty bread, some vino for the adults, and after a morning picking olives, we'd break for lunch. My sister and I would often complain, whine and moan pretty much the entire day other than lunchtime! The things we take for granted when we don't know any better! It's uncertain if this recipe was born out of that original plot of land. My mom has been baking this apple cake "forever," and it's one of our family's fall favorite. We sometimes substitute the apples for bosc pears, but since we went apple-picking yesterday, we stuck to the original version. It's light, fragrant and the perfect match to a hot cup of coffee or tea. 
The apple pieces should be fairly small for even baking.
Incorporate apples by hand, not the mixer.
I had some lovely sugar crystals I brought back from Italy, but you can add regular sanding sugar or some cinnamon mixed with the sugar.
Delicious and quick! This makes a great hostess gift now that the holidays are coming up!
Ingredients
Non-stick Cooking Spray 1 stick unsalted butter at room temperature 3/4 cups granulated sugar 3 eggs 1/2 cup milk (whole/2%/skim) citrus zest (from 1 lemon or 1 orange) 2 1/4 cups all purpose flour - sifted 1 tablespoon baking powder 1/4 teaspoon salt 4 apples of your choice (gala, granny smith, red delicious) Optional - the below are optional toppings to the cake: 1 - 2 tablespoons sanding sugar 1/2 teaspoon cinnamon mixed with 1 - 2 tablespoons sanding sugar Directions: 1. Preheat oven to 350 degrees. Prepare a 9-inch or 10-inch round pan by spraying it with nonstick cooking spray, or cover with a thin layer of butter and flour the pan. Set aside. 2. With the mixer on low-medium, start by beating the softened butter together with the granulated sugar until the mixture is well mixed and incorporated. 3. Add the eggs, one at a time, the milk and lemon or orange zest. Mix well after each addition. 4. With the mixer on low, add the sifted flour and baking powder. Also add the salt. 5. Peel the apples, cut them into very small cubes and add them to the mixture and incorporate them using a rubber spatula, not the mixer. 6. Arrange the cake batter in the prepared pan. Spreading evenly. Add the sugar crystals or some cinnamon sugar, if using. Bake in a preheated oven for 38 - 40 minutes, or until a toothpick inserted in the center of the cake comes out dry. 8. Remove from the oven and let it cool completely before removing from the pan. (If you serve the cake warm or hot, it will appear undercooked, so best to cool completely before serving.)
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Ready to make your 2020 Italian Travel Dreams come true? Consider joining us in one of our Culinary Adventures! CHIANTI: MAY 1 - MAY 8, 2020. Click here for all trip info on this great adventure! AMALFI: MAY 10 - 17, 2020. Click here for all trip info on this great adventure! EMILIA ROMAGNA: MAY 19 - 26, 2020. Click here for all trip info on this great adventure! SICILY: SEPTEMBER 1 - 8, 2020. Click here for all trip info on this great adventure! CHRISTMAS in TUSCANY: DECEMBER 4 - 11, 2020. Click here for all trip info on this great adventure! 
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