Marmellata di Arance (Italian Orange Marmalade) Marmellata di Arance balances citrus fragrance, peel bitterness and sugar without hiding the flavor of the fruit. Whole orange preparation benefits from blanching the peel first, which moderates harsh bitterness while preserving aromatic oils. Final concentration should be judged by temperature and texture rather than by cooking time alone. Ingredients Makes about 5 half pint (240 ml) jars • 3 lb (1.35 kg) oranges, preferably or

Chef Giuseppe Sparacello prepares classic Italian Sicilian cannoli with crisp Marsala and cocoa shells, sweet sheep milk ricotta, dark chocolate, pistachios, candied orange, and cherries.