Mousse al Cioccolato (Italian Chocolate Mousse) Story of the Dish Mousse al Cioccolato is not uniquely Italian, but it has long been part of restaurant pastry throughout Italy. In an Italian approach, the ingredient list is usually kept short so the quality of the chocolate remains obvious rather than buried under excessive sugar or flavorings. The texture should be airy but not foamy, rich but not dense like ganache. That balance comes from creating a smooth chocolate base,

Frittelle Tradizionali di Natale | Traditional Italian Christmas Frittelle A frittella is not a doughnut. It is a yeast batter so wet that it cannot be rolled or shaped, and it is dropped into hot oil from two spoons. These are the Christmas frittelle of northern Italy, studded with plump raisins and pine nuts, scented with lemon and orange zest, and rolled in sugar while still hot. Yield: 8 to 10 servings, about 30 frittelle. Prep: 30 minutes. Proof: 1 1/2 hours. Total: abou

Ventagli di Pasta Sfoglia Caramellati (Italian Palmier Cookies) A ventaglio is puff pastry and sugar, and the sugar does the work. It is not dusted on at the end. The dough is rolled out in it, folded through it, sliced, and baked until the layer touching the tray melts and sets again as brittle amber caramel. What comes out is a fan of buttery leaves under a glassy shell that cracks when you bite. It takes half an hour of work and one deliberate turn in the oven. Yield: abou