Category: Dolci – desserts

Pan di mort (All Souls spiced chocolate biscuits from Lombardy)

~ stefano arturi ~ 9 Comments
Milanese November biscuits “pan di mort” (dead people bread) – traditionally made early November to remember the dead ones

Here’s another traditional recipe from Lombardy that honours I morti, All Souls. Pan di mort (literally “dead people’s bread”) are quintessential Lombardy biscuits that are sold in bakeries between the end of October and the first week in November. They are diamond-shaped, chocolatey, spicy biscuits, full of nuts and candied citrus peels, quite chewy but not crunchy. Continue reading “Pan di mort (All Souls spiced chocolate biscuits from Lombardy)” →

Tiramisù alle fragole con pistokeddos and alchermes (strawberry tiramisù with Sardinian pistokeddos sponge biscuits and alchermes liqueur)

~ stefano arturi ~ 10 Comments
Strawberry tiramisu

Tiramisù is one of my (and the world’s) favourite desserts. The combination of savoiardi (sponge biscuits), luscious mascarpone cream and bitter coffee and cocoa powder is a winner. It is quick to make and its ingredients are easily available (also outside Italy). What’s not to like?

Continue reading “Tiramisù alle fragole con pistokeddos and alchermes (strawberry tiramisù with Sardinian pistokeddos sponge biscuits and alchermes liqueur)” →

Chiacchiere di carnevale – Carnival pastries

~ stefano arturi ~ 12 Comments

chiacchiere
chiacchiere

It is Carnevale right now and most Italians would not pass the opportunity to munch on the delectable seasonal deep fried pastries called chiacchiere (pronounced kiah-kihe-reh). They are crisp, not overly sweet, feather light and shatter as soon as you pop one in your mouth. They are insubstantial and irresistible, at any time of the day.  Continue reading “Chiacchiere di carnevale – Carnival pastries” →

Miascia (Bread, grape and rosemary cake from Lake Como)

~ stefano arturi ~ 4 Comments

Miascia (mee-AH-sha) is a bread cake typically found in the lovely villages dotting Lake Como. It is an impromptu cake, made with cheap ingredients: stale bread, milk, some fruit, fresh or dried, polenta flour, sugar, a little chopped rosemary to give an elusive perfume. Nothing fancy and yet the final result is truly delicious. The bread is soaked in milk and then fruit is added, with very little flour to bind. This creates a lovely custardy texture that contrasts well with the crunchy topping. Continue reading “Miascia (Bread, grape and rosemary cake from Lake Como)” →