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Category: DOLCI-SWEETS

This flourless decadent chocolate cake is a staple dolci, sweet, that is very popular around Naples. The story goes that a hotel baker on the island of Capri was rushing to prepare a chocolate torte for a very important guest. He was so flustered and rushed he forgot to add the flour! The results were a magnificent cake that soon became a treasured southern treat. I personally enjoy this uber chocolatey dessert with a robust structured wine, like Le Senate Cacinello.

Chiacchiere are crispy and delicious Italian cookies my Nonna always made during the holidays. For our family, the Thanksgiving feast was the start of a wonderful month to come filled with wonderful food, cheer, family time, and so many precious memories we made in the kitchen and at the dining room table. Nonna would put up a card table between the kitchen and the dining draped with a beautiful lace cloth covered with platters of homemade cookies, cannolis, chiacchiere, and cakes. I remember as a child, the grown up’s would allow me to have a small sip of Italian sparkling wine with dessert. I recommend serving a chilled glass of CorteAura Franciacorta with these amazing sweet ribbons of joy.

Dark, dark chocolate and red wine is a match made in heaven! I enjoy making this truffle recipe around the holiday season to box them up as hostess gifts along with a bottle of vino, Capitoni Frasi is an excellent choice. Roll these balls of decadence in nuts, shredded coconut, cocoa powder, powdered sugar, or anything else you think would be wickedly good.

Fragolino Liquore, Strawberry Liqueur, is a strawberry-infused digestivo, digestive drink, made by steeping ripe strawberries in grain alcohol for at least a month. The infusion is then mixed with simple syrup and then bottled. I make a large batch so I can give away pretty bottles of this crimson-hued Italian Moonshine for gifts.

Many restaurants in Italy serve a small scoop of sorbetto, sorbet, to cleanse the palate between courses. I most enjoy sorbet after dinner as a sweet treat, especially this version that does not have any added sugar. Just two ingredients, Spumante made from Passerina grapes, and pineapple. Serve with a slice of fresh pineapple and a chilled glass of Centanni Passerina Spumante Metodo Classico.

The best gelato, Italian ice cream, I have ever tasted, was in the walled medieval town of San Gimignano at the famous Gelateria Dondoli. The Master Ice Cream Maker (one of ten in Italy) and owner, Sergio Dondoli, made a unique gelato flavor just for our group, Mozzarella, tomato, and basil. It was out of this world! When I arrived home, I decided to experiment on my own and came up with this savory, sweet concoction. This gelato is extra delicious with a glass of Capitoni Orcia!

Refreshing and delicious! Have fun substituting other citrus or fruit juices to create your own concoction! Sometimes I make an alcoholic version by substituting 1/4 of the water with 1/4 cup of my homemade Limoncello. I also like to serve Lemon Granita in a flute and top it off with some Centanni Passerina.

Every time I visit Sicily I have to indulge in a Granita di Caffe served inside a brioche roll topped with fresh whipped cream. It is the most heavenly breakfast EVER!!

One day my husband, Stephen, was reading the box of our favorite aged balsamic vinegar, Villa Manodori, the creation of Chef Massimo Battura. Stephen enthusiastically read aloud, “Enjoy over vanilla ice cream.” What? It was like a whole new universe opened up for him. I told him about my first time having this concoction in Italy, with wild strawberries sprinkled on top. It was heaven. That is when I told him I was going to make a creamy and cold balsamic surprise for him, Strawberry Balsamic Gelato.

 

I admire the skills of a great baker, of which I am not. But it is satisfying to bake up something creative and delicious, so I have learned to keep it simple. Using a good-quality puff pastry found in the freezer section of the market makes this recipe a breeze to whip up. This tart has a sweet and savory element thanks to the cheese and pepper baked with the sweet tartness of the plums. I like to have a glass of Madonna Nera Rosso di Montalcino with this scrumptious pastry.

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