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. 

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! ​​

​The SS 163 road in Italy is perhaps the most scenic, the most picturesque, the most dramatic, and certainly the most thrilling. SS 163 is also known as The Amalfi Drive. And it’s the road that connects all the towns on the Amalfi Coast.
 
Kissed by the sun and like a balcony overlooking the turquoise sea, the Amalfi Coast is one of Italy’s top destinations, and for good reasons. Adored by the celebrities and commoners alike, the picture perfect destination boasts seas and mountains, delicious cuisine and scenes like none others, even for beautiful Italy.
 
Attracting artists from across the globe, the Amalfi Coast is easily Italy’s most scenic stretch of coastline and has been pulling in the creative types for centuries. A World Heritage Site since 1997, one look may make you believe that you have found heaven on earth. With some 5 million visitors annually, one look from above any of its many cliffs will easily stun even the most well-seasoned traveler. 

Thirteen coastal towns make up what is known as the Amalfi Coast, each with unique characteristics of their own. Positano and Amalfi are easily the most recognized, but don’t miss towns such as Ravello, Atrani and Minori.   
 
The coast, of course, is no longer a hamlet of humble fishermen it once used to be. It is, however, still extraordinarily fascinating, especially in the eyes of those who visit for the first time. The most captivating feature, in fact, is its prevalent vertical development. The houses cling on to one another, almost clinging to the rock that slopes gently down the sea.

​For fame and frequency, Positano is second only to Capri as far as visitors go. A major tourist destination, crowded during the summer months, any of the towns in the Amalfi Coast are best visited during spring and fall, when the coast demonstrates its best to all the visitors, minus the thousands of visitors flocking to it during the summer months.
 
Positano is famous all over the world for the handcrafted production of sandals and clothes, and walking through its narrow streets full of boutiques and shops is truly a gratifying experience. Shopping in Positano is a must-do activity. The many shops range from local crafts to luxury boutiques, all overlooking the waterfront, of course.  Also worth visiting is the Church of Santa Maria Assunta, with its dome soaring in the middle of the city. 

Amalfi shares with Positano the reputation of the most important place on the Coast. Which of the two is most beautiful remains to be decided. You can be the judge of that for yourself when you visit. A small town rich in history and art, it has long been dominated by the long staircase to the Cathedral of Sant’ Andrea. Also not to be missed is the paper museum. Among the other things to do in Amalfi, we recommend sampling the local specialty: the limoncello, produced with the lemons of the Coast.
 
Immediately after Amalfi, Ravello is the ideal destination for those who want some time away from the crowds. Located more than 300 meters above sea level and offering magnificent views, Ravello boasts a cooler climate that is certainly welcomed during sightseeing and walking. As for the things to see, Villa Rufolo and Villa Cimbrone are a must. The first, hosts a series of high-level musical events, especially during the Ravello Festival. Villa Cimbrone, on the other hand, is now a 5-star hotel, with an extraordinary panoramic garden. Defined as one of the most beautiful and evocative place in the world, the gardens of Villa Cimbrone are a must-see stop. Open all year round, you can enjoy a breathtaking view across the entire coast. The “Terrace of the Infinite” describes this incomparable natural balcony, adorned with eighteenth-century marble, from which sky and sea are so vividly blue that it is not possible to distinguish them. Also worth a visit is the Cathedral, which dominates the square of the same name. 
 
The best season to visit the Amalfi coast is definitely spring. The advantage of April, May and June is that the days get longer, the climate becomes milder, everything blooms, and perhaps most importantly, there is no heat and the crowds of summer.

Are you ready to experience Amalfi for yourself? We're going in May 2020 for a culinary & culture tour and want you to join us! See below link for tour info. Space is limited! 

Images courtesy of iStock. 

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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! ​

Oh October.... The month in which my stand mixer comes out of hiding and back to its permanent location on my counter. I admit, it gets a few months' rest during the summer, mainly because I'm generally in Italy and frankly, I don't bake nearly as much in the summer. Summer is all about no-bake cheesecakes, nutella & mascarpone pie, semifreddi (a delicious concoction of frozen deliciousness) and puddings. But come October, and it's about the biscotti, the crostate and other cookies and cakes. Not to mention, it's time to start testing new holiday recipes! 

And then there's pumpkin.... By late August, it's pumpkin lattes, pumpkin this, pumpkin that... But unless it's October, I'm not ready for pumpkin anything! 

And just when I thought I couldn't tolerate one more pumpkin recipe, I get inspired to create pumpkin biscotti! They go great with a latte, are super easy to make and last at least a week in an airtight container, if you don't eat them all before, that is!

I started making these last year. I started playing with a traditional biscotti recipe, and this is the result. I recently served these after a cooking class and the students loved them. Try making them yourself and a super easy treat that goes so great with coffee and tea!  

Pumpkin Biscotti

Ingredients
4 tablespoons unsalted butter at room temperature
2/3 cups sugar
1 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup canned pumpkin purée
2 cups all-purpose flour
coarse sugar for topping
 
Directions:

1. Preheat the oven to 350°F. Line baking sheet with parchment paper and set aside.
2. In a bowl, beat the butter, sugar, spices, baking powder, and salt.
3. Add in the egg and pumpkin purée. With the mixer on low speed, add the flour and mix until combined.
4. Divide the dough in half. Place one half onto the baking sheet and shape it into a log. Repeat with second half of the dough. Pat them into long rectangles. If the dough is a little too sticky, add some flour to your hands.
5. Sprinkle the coarse sugar on top of both logs.
6. Bake the logs for 25 minutes. Remove baking sheet from the oven and let them cool for at least 5 minutes.
7. Place logs on clean cutting board and with a bread or serrated knife, cut into 1-inch biscotti. Repeat with second log. Arrange each biscotti on their sides.
8. Bake another 15 - 25 minutes, depending on how crunchy you like your biscotti. Remove from oven and place on a wire rack.

* You can add miniature chocolate chips, chopped nuts or raisins to this batter, but they're optional. As you can see, I added mini chocolate chips to mine! 

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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! ​​