Creme Italiane Story of the Dish Italian pastry has an extraordinary tradition of creams, custards, fillings, and spoon desserts. Some are fundamental preparations of professional pastry making, while others are deeply connected to regional traditions, especially those of Sicily, Piedmont, and Southern Italy. From classic Crema Pasticcera to Sicilian sheep’s milk ricotta cream, Piedmontese gianduia, zabaglione, pistachio, mascarpone, almond, chestnut, and coffee creams, these

The True History of Pasta all'Amatriciana: From the Shepherds of the Apennines to One of Italy's Greatest Pasta Dishes Story of the Dish Few Italian recipes have generated as much debate as Pasta all'Amatriciana. Mention the dish anywhere in Italy and, within minutes, someone will insist that the onion is forbidden, another will argue that garlic belongs in the sauce, someone else will claim that only bucatini are acceptable, while another will swear that spaghetti are the on