Sicily is the island of sweets, renowned for its pastries and confections, especially those based on almonds and its famous pistachios from Bronte, grown on the volcanic soils of Mt. Etna.  Serving this atop a split brioche roll for breakfast makes it that much more decadent, indulgent and authentic. Purple basil would add to the voluptuousness.

This is an excellent meal to celebrate the arrival of fall and cooler weather.  The risotto technique is used with farro (an ancestor to modern wheat) instead of rice and incorporates a dry red wine instead of white.  Use a wine that you will enjoy drinking as you labor in the kitchen.  Serve the same at the table.

This recipe is Massimo Bottura's ode to Reggio Emilia. Dry-aged beef enriched with gelatin extracted from Cotechino, traditional Modenese sausage, and the region's Lambrusco wine makes up the ingredients for these burgers. They are dressed with a salsa verde and mayonnaise made with a high-quality balsamic.

Condimento Balsamico is stylistically based on Aceto Tradizionale. It is made with the same ingredients according to the
same consorzio rules, but brought to market before the stipulated minimum age of 12 years. It is well suited for sauces and for dressing small plates, patés and other charcuterie.

Gather some friends and celebrate Bastille Day with this cheese board.  An Aperol Spritz would be an appropriate aperitif, even if it is Italian.

This makes a wonderful first course for two or an individual serving for one diner.  Chill your serving plate in advance of preparation.  A long sharp knife makes the slicing easy. You can briefly freeze the tuna to facilitate slicing.  You can pound the tuna between two sheets of plastic wrap to make it even thinner.  Use peppery microgreens like radish, arugula or watercress.

This simple and elegant dish takes minutes to prepare. Great for a hurried weeknight.

from Bon Appetite, Vol. #65, Issue 3, p.79

Here is a slightly unconventional take on a raspberry bar cookie topped with a buttery, old fashioned streusel topping made with oats.   Instead of raspberry jam, the filling is made with fresh or frozen raspberries cooked down with A L’ Olivier’s Raspberry Vinegar (made with raspberry puree).   This is a nice recipe to make with the kids for Valentine’s Day.  Good for gifting.

A simple and refined way to pep up scallops, using mango vinegar. The method is easily adaptable to other seafoods.

This is a nice choice for New Year’s Day or brunch. In Italy a caffè corretto is a shot of espresso “corrected” with a splash of alcohol say grappa or sambuca. This drink takes the opposite approach by adding espresso to the liquor. Revive yourself with this smooth and bracing blend of espresso, balsamico and vodka.

Recipe by Sharon Rigsby 

@gritsandpinecones 

Fudgy brownie cupcakes iced with dark chocolate buttercream are topped with chocolate shortbread cookies decorated with the phases of the moon that will leave you spellbound. Celebrate the night.

We modified and used @amedeitoscana Italian chocolate for this recreation.
Thank you @butternutbakery for this recipe- we enjoyed recreating it!

Recipe by Jenna Barnard @butternutbakery

BLACK VELVET CAKE with DARK CHOCOLATE BUTTERCREAM ICING  from Lorraine Elliot

An indulgent triple-layer cake filled and covered with a sinfully rich dark chocolate buttercream. 

We modified and made this for Halloween with Amedei Gocce Toscano Black 70% Chocolate.

An Original Recipe by Lorraine Elliott

Instagram : @notquitenigella

We use Esprit du Sel Fennel, Garlic & Parsley Grey Sea Salt Blend as a rub for pork tenderloins. Pork tenderloins typically come two in a package. They will be ready in about 15 minutes when grilled. They are glazed with a reduction of Acetaia Cavalli Condimento Balsamico Classico. Sprinkle halved tomatoes and slices of eggplant with some more of the salt blend, drizzle with EVOO, and grill alongside the pork.  Serve with saffron rice.

In some neighborhoods this is called grain pie. We are using pasta frolla made with butter for the crust. Some people use lard and bake it in a 10” springform. The dough is crumbly and tender, easy to make and foolproof to work with. If you tear it, just pinch the edges together. This pie is traditionally served at Easter. It is loaded with symbols of renewal, the grains of wheat, eggs and fresh ricotta. Orange and cinnamon are traditional flavors. Sometimes people use orange flower water, some add candied orange peel. We use orange zest.

Rice pudding is a comfort food that is shared around the world. We are offering two versions; one reminiscent of North Africa or the Middle East with spices and Spanish saffron and another topped with Argentine dulce de leche.

Rice pudding is a comfort food that is shared around the world. We are offering two versions; one reminiscent of North Africa or the Middle East with spices and Spanish saffron and another topped with Argentine dulce de leche.

Fragrant and sweet and very easy to make, especially if you use store-bought biscuit dough. This makes for a great breakfast with strong coffee.

An olive oil cake, made with yogurt and redolent of oranges and spices Sensational for the brunch table.  Perfect at teatime.

Here is an elegant dessert to celebrate the rites of Spring. Tartlet shells that are made with hazelnut flour and oil are baked blind and then filled with a gianduja (chocolate blended with hazelnut paste) ganache. Decorate them with gold leaf, chopped nuts, and fleur de sel.

Here is a spiced sweet bread with fruit that was originally baked in Britain for Good Friday.  They are so popular that now they are made throughout Lent in a large swath of the English-speaking world.

This is a lovely cookie reminiscent of summer days.  In the language of flowers, lavender means devotion.  This is great choice for Valentine’s Day or a Mother’s Day treat.  Serve at an engagement party or bridal or baby shower.   Before refrigerating you can roll the dough into a log to slice. If you want to make cut -out cookies, flatten the dough into a disk.  If you do not want to ice the cookies you can sprinkle them lightly with sanding sugar before baking.

In New England this is served for Thanksgiving.  In the South it is served on Christmas Eve.  We’ve gussied up our version with a pinch of saffron added at the end. Try blending  ½ teaspoon of Spanish Smoke Paprika with 2 tablespoons of hot melted butter to drizzle over the stew when served.

Start your Labor Day festivities off with a preview of fall’s flavors.  There are teetoatler and spiked versions.