PanpepatoBy MichaelPanpepato (translated to Peppered Bread) is a classic Christmas dessert in Tuscany, Umbria and Lazio. It is a type of panforte - studded with dried fruit and nuts. It is extremely rich is an and delicious.Homemade Ferrero RocherBy MichaelLearn how to make one of the most delectable Italian dessert treats in the world! If you thought the store-bought Ferrer Rocher were good, wait until you try home-made!Leite CremeBy Maggie BurjelLearn our Leite Creme Recipe from our Portugal Cooking Vacation - irresistible!Marta’s Pastéis de NataBy Maggie BurjelLearn our Pastéis de Nata Recipe from our Portugal Cooking Vacation - irresistible!Baba with Rum SyrupBy Maggie BurjelThese delicious Babá with Rum Syrup are a great dessert!
If you want to try something different - switch the Rum with Limoncello and the Orange rinds with Lemon rinds.
Makes 8 Babá, serves 4 people (using small muffin tins as molds). Tuscan Crostata with MarmaladeBy MichaelA crostata is an Italian baked tart or pie filled with jam or marmaladePici Pasta with Pesto SauceBy MichaelPici is a handmade eggless pasta with a pesto sauceBaked Grape TomatoesBy MichaelA healthy appetizer of grape tomatoes, baked and topped with herbs and breadcrumbsBusiati Pasta with Pesto SauceBy MichaelBusiate are a type of long macaroni, originally from the Trapani province, and typical from Calabria and Sicily.Cioccolato di ModicaBy Michael