Migliaccio is one of the most distinctive desserts of the Neapolitan Carnival tradition. Modern versions combine fine semolina, milk, fresh ricotta, eggs, sugar and citrus into a cake with a deeply golden surface and an interior that should remain creamy, fine-grained and almost custard-like rather than dry or bready. The name is older than the modern recipe. It is traditionally associated with miglio, or millet, once used in rustic preparations before wheat semolina became c

Dark chocolate gelato is one of the defining flavors of the Italian gelateria. Chocolate entered European pastry after cacao arrived from the Americas and Italian confectioners gradually developed an extraordinary chocolate culture, especially in Turin. In gelato, chocolate is not merely a flavoring

A creamy Italian ricotta and orange soufflé with a naturally moderate rise, fresh citrus perfume, and tender center.