BocconottoBy Alyssa SaltzmanBocconotto is a pastry typical of the Italian regions of Apulia, Abruzzo, and Calabria. It is often eaten at Christmas. Its filling varies according to the region in which it is produced.Baba with Rum SyrupBy Alyssa SaltzmanTuscan Crostata with MarmaladeBy Alyssa SaltzmanA crostata is an Italian baked tart or pie filled with jam or marmaladePear and Grappa SorbetBy Alyssa SaltzmanFresh and boozy sorbet with Italian Grappa and summer pearsPeach and Prosecco SorbetBy Alyssa SaltzmanFresh and clean sorbet with prosecco and fresh fruitStrawberries with MascarponeBy Alyssa Saltzman"When my mother wanted to make a quick, but impressive dessert, This often came out of the kitchen. It is very light and fresh... a perfect summer dessert."
-PaolaPanna CottaBy Alyssa SaltzmanPanna cotta is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream can be topped with whatever you like, this recipe is with chocolate hazelnut sauce or a berry sauce.Farro Crème BruléBy Alyssa SaltzmanThis unique spin on creme brule originates in umbria, where farro is abundant.Farro and Pear Cake with Sagrantino Wine SauceBy Alyssa SaltzmanThis pear and Sagrantino wine cake is the perfect dessert in the autumn months. It is very unique and delicious.Cinnamon and Powdered Sugar FrappeBy Alyssa SaltzmanA frappe is essentially fried dough, this is sprinkled with cinnamon and sugar. This is often eaten around the holidays in Italy.