The bussolai buranei, from fishermen cookies to cakes in Venice Easter Born to accompany the trips at sea they have made the fortune of the confectioners of Burano, also changing [...]
Palermo Iris The ancient recipe uses some sandwiches in the shape of rosettes, stuffed with ricotta cream that are rarely [...]
The Tortionata of Lodi Alessandro Tacchinardi, descended from generations of confectioners and pastry himself, in 1885 went to [...]
Bunet (Piedmontese chocolate terrine) The bunet, is the most typical and traditional Piedmontese sweet and more precisely of the Langhe and has [...]
LadyFingers biscuits from royal origins The Ladyfingers are very light and crumbly biscuits, oblong, prepared with a dough in which the egg whites, [...]
The Michetta The Michetta is the typical sweet of Dolceacqua and it can be found every day in almost all grocery stores in [...]
The true story of the zuppa inglese Why zuppa inglese is called so if it is born in Modena? It is one of the desserts most appreciated by [...]
Torcetti CHARACTERISTICS The Torcetto is a naturally leavened dried confectionery product, consisting of a stick of [...]
Frappe for carnival Chiacchiere, crostoli, bugies, frittelle, cenci: so many names for a carnival sweet combining small and big [...]
Neapolitans migliaccio Neapolitan migliaccio is the sweet for winter-end holidays. A little ‘carnivalesque, a little’ [...]