Ferrara’s Special Chocolate Cake (tenerina) ( Torta Tenerina – La Tacolenta ) The recipe for this sinful cake is presented by Ms. Elena Bertelli, my wife’s cousin, who lives in Ferrara.  The Torta Tenerina or Tacolenta is a special cake… 

MARITOZZI Roman Breakfast Pastries The maritozzi are traditional lightly sweet soft buns made with raisins and candied orange peels: no other flavors or spices are added not to spoil the fragrance of the bun or the sweet… 

JEWISH-ITALIAN COFFEE CAKE ( La Brazadel ) The brazadel (the bracelet) refers to cookies or cakes with a hole in the center in the shape of a bracelet. The Brasadel is a coffee cake baked by the Jewish population who… 

Crostoli (Frappe or Cenci Fritti or Bugie) These delicious fritters are made for Carnevale, which falls before Lent. The fritters made in the region Emilia, where Terry, my wife was born, are called crostoli, while in Tuscany,… 

ROMAGNOLA STYLE FRITTERS ( Frittelle alla Romagnola ) The fritters prepared in the countryside in Romagna are easy to prepare, they are made mostly by housewives in a spur of the moment, to prepare a… 

Corn Meal ( Polenta ) Cookies ( Biscotti di Polenta ) In the Northern part of Italy, corn is abundantly grown for fodder, to make corn oil and also ground into cornmeal to make polenta,… 

ENGLISH TRIFLE ( Zuppa Inglese ) The Zuppa Inglese or English Trifle is prepared in a suppiera, a porcelain bowl used to serve soup, la zuppa, or in a 3 quart decorative stem glass bowl, for an… 

Tiramisu’ A cake similar to the tiramisu’, originated in Tuscany and was called La Zuppa del Duca. This dessert was created in honor of the Grand Duke Cosimo III of the Florentine Medici’s family and it… 

Saltinbocca alla Romana For the easiness of preparation and for the delicate taste, Saltinbocca or Saltimbocca all Romana is a dish very famous and popular in Italian restaurants. It is preferred for its versatility because if possible to substitute veal…