Crostata di Ricotta & Viscioli – Ricotta & Sour Cherry Tart
Each time we visit Rome, one of our last stops before the airport is Boccione, the kosher bakery on the Via del Portico d’ Octavia in the heart of Rome’s Ghetto. Taking home some of their Pizza Ebraica or Jewish Pizza is a must; a burnt cookie slab of sorts filled with almonds & candied fruit. The tiny Boccione is one of the ghetto’s historic sights, dating back to 1815, continuously run by the Limentani Family. Grazilla, the family matriarch runs the shop with the help of her granddaughters and niece.
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Sfratti – Honey Nut Cookies from Pitigliano
It is that time of year again and quite naturally I have been thinking quite a bit about Sfratti, a cookie originating in the picturesque hilltop top of Pitigliano traditionally prepared by Italian Jews to celebrate the holiday of Rosh Hashanah. The walnut filling is the ultimate combination of intoxicating spice and honey scented with orange peel….
Apple & Olive Oil Cake – Torta di Mele e Olio d’Oliva
My eternal search for the ultimate apple cake continued throughout the summer in preparation for a fall post. The criteria were specific: the cake had to be moist, uncomplicated, delicate yet distinct in flavor, ladened with apples and include olive oil. I am delighted to report that the search is over thanks to the remarkable Yotam Ottolenghi….
Panzanella with Tuna – Panzanella con Tonno
Panzanella is a traditional salad of bread and tomatoes that can be found throughout Tuscany and parts of Central Italy each summer. Panzanella is a prime example of how the Italians waste nothing; day old bread and the bounty of garden tomatoes that late summer brings are transformed into a salad which in fact could serve as a meal….
Cornish Hens with Figs – Galline con i Fichi
Sometimes a few kind words from an old friend can really validate the work you do. Several weeks ago while on the east coast this is exactly what happened to me. My friend, evidently an avid follower of La Bella Sorella, enthusiastically recalled many of the recipes I have been sharing for the past two…
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