Articles by: Rosanna Di michele

Whether you call them Chiacchiere, Frappe or Bugie, you are sure to find this typical dessert in every region of Italy during the Carnevale season

For your Easter. For your children. For your family. Sweet breads and a lot of fun. Made into a shape of a Pupa, (Italian for doll) for girls. Boys get the same treat in a shape of a horse

Popular Carnival food in the city of Vasto (Abruzz0), these sweet tasting ravioli get their name because they are prepared according to an ancient traditional Carnival recipe, and are often served during this time of year. Due to their sweet characteristic at times they are also referred to as Ravioli Dolci.

Polenta is a dish of boiled cornmeal. It may be consumed hot as a porridge or allowed to cool and solidify into a loaf, which is then baked, fried, or grilled. As it is known today, polenta derives from earlier forms of grain mush (known as puls or pulmentum in Latin or more commonly as gruel or porridge), commonly eaten since Roman times. Before the introduction of corn (maize) from America in the 16th century, polenta was made with such starchy ingredients as farro, chestnut flour, millet, spelt, and chickpeas. Let's find out how to make polenta with mushrooms.