Golossary: Granita

Italian for slushy, but so much better! Theory is that the Arabs brought this sweet icy concoction to Sicily where they mixed their flavored syrups with the snow and ice of Etna and without a doubt, Sicily still has the best granita to be found. Paired with brioche, it makes a typical summer breakfast both cool and refreshing, and appealing in the hot Sicilian summer. … Continue reading Golossary: Granita

Golossary: Agnello Pasquale

A very sweet Sicilian Easter tradition, the Agnello Pasquale (Easter Lamb) is an impressive beauty to behold. Sweet almond marzipan is sculpted into the shape of a lamb, a symbol of Christ and Easter. The lamb may be filled or decorated, variations abound. Often the lamb is decorated with a pure white crisp sugar or meringue coating to resemble its wooly coat. Fillings vary, but … Continue reading Golossary: Agnello Pasquale

Golossary: Colomba

Colomba is the Easter Panettone. It gets its name from its dove shape, the symbol of peace. Like panettone, it is a rich egg bread, tall and yeasty, and in the best cases, incredibly light in texture. The bread should pull apart easily in thick chunks, with large air pockets trapped inside. Like Panettone, the Colomba traditionally contains candied fruit, but the top is crusted … Continue reading Golossary: Colomba

Golossary: Torta Pastiera

This Neapolitan Easter pie has become so well loved it is now available year around, and you will see it during the Easter season in pasticcerias throughout the boot. Don’t let it pass you by. It’s beguiling aromas of orange flower captivate, and could easily sweep you away to an exotic Moroccan oasis. A sweet, crumbly cookie crust holds that dense aromatic interior. The filling … Continue reading Golossary: Torta Pastiera

St. Joseph’s Day Frittelle

March 19 is St. Joseph’s day, when Italians celebrate Fathers’ Day. It is also a day when they eat Frittelle di Riso throughout Tuscany. These delectable treats were once reserved for this special day; now you see them throughout the Carnevale season and leading up to Easter, but you see them especially on St. Joseph’s Day when all the bakeries offer them. Fritelle di Riso come … Continue reading St. Joseph’s Day Frittelle

Gelateria della Passera

This pocket-sized gelateria is nestled into a cozy little piazza in the Oltrarno. Space is so short that canisters of gelato are stacked one on top of another. The menu reads like a dance twirling through the Mediterranean and flirting with the Middle East. The aromatic ingredients used could have come straight from the spice bazaar. The nut flavors are unsurpassed. This is the place … Continue reading Gelateria della Passera

Golossary: Fritelle Veneziane

Travel around Italy, especially in the weeks up to Carnevale, and you will see fritelle for sale in many of the pasticcerias. Taste one or two and you will soon learn that the fritelle in Florence are very different from the fritelle in Venice. One could create a Carnevale tasting tour of Italy just sampling all the different fritelle and cenci throughout the boot. Whereas … Continue reading Golossary: Fritelle Veneziane