Zelten In Trentino-Alto Adige, Christmas smells like a zelten fruitcake baking in the oven. A rich, festive dessert filled with nuts and candied fruits, there is no one “true” recipe for this seasonal favorite, because every family has its own traditions and cherished ingredients. What is zelten fruitcake? There isRead More →

Canederli in Broth What are canederli? Canederli are northern Italian dumplings made from stale bread, eggs and milk and a few other ingredients. These delicious bread dumplings are often cooked and served directly in broth or sometimes served “dry” after cooking. The dish, canederli in broth, is from the ItalianRead More →

Bomboloni What are krapfen? Krapfen, also called bomboloni, are Italian doughnuts (sometimes spelled donuts!) from Alto Adige with origins that go back hundreds of years. There are many different hypotheses about who invented krapfen, but the most popular seems to be either a baker in Berlin, which would explain theRead More →

Kaiserschmarrn Kaiserschmarrn is a lightly sweetened shredded pancake that often contains raisins and is served with applesauce or berry compote or jam. It can be found in Trentino-Alto Adige, but originated in the royal kitchens of Austria, according to legend. This dish is typically served as a dessert, but makesRead More →

Bretzels Pretzels are one of the world’s oldest snacks. These soft and chewy brown treats that are shaped like an open knot are a well-loved standard found at bars and cafes in Trentino-Alto Adige and of course all over Germany. The bretzel, usually called pretzel in English, is known forRead More →

Mozzarella in Carrozza Nothing is tastier or easier to make than mozzarella in carrozza sandwiches, the ultimate comfort food from Naples. This simple and straightforward dish resembles a fried grilled cheese sandwich. All that’s required are a few essential ingredients and some simple frying skills to produce these white breadRead More →

Spinach and Ricotta Gnudi What is Gnudi? Gnudi is a typical pasta dish of Tuscany,  particularly of Siena and Grosseto. Gnudi, similar to potato gnocchi, are dumplings made of ricotta cheese and spinach. These dumplings are called gnudi because they do not have any pastry that covers their filling. InRead More →

Crostini di Fegato What are crostini di fegato? Tuscan crostini di fegato, or Crostini with liver pate, is one of the most famous classic Tuscan recipes. It is usually served as an appetizer along with Tuscan cold cuts and cheeses. Crostini are simply “toasted bread slices” and crostini di fegatoRead More →

Mostarda di frutta What is mostarda? Mostarda is a typical Italian condiment made with candied fruit and mustard oil with a spicy and sweet flavor that is traditional of the Lombard culinary tradition. Born from the need to preserve fruit, it is often the protagonist of winter recipes. It canRead More →