Baked Recipes

A bright, zesty, and incredibly moist lemon cake, utilizing the zest and juice of Amalfi lemons. A sunshine-filled way to start the day.

Despite the name, there are no plums in this cake! It's a soft, moist, yogurt-based loaf cake, a staple of modern Italian breakfasts.

Crispy, twice-baked, slightly sweet toasts. The absolute staple of an Italian pantry, meant to be slathered in jam and dipped in milk.

The simplest, fluffiest vanilla sponge cake in the Italian repertoire. Named 'Daisy Cake' for its bright yellow interior and powdered sugar top.

An ancient, naturally vegan and gluten-free Tuscan autumn cake made from chestnut flour, olive oil, pine nuts, and rosemary.

The ultimate Sicilian summer breakfast. A semi-frozen, icy, sweet almond or coffee slush, scooped up with a warm, soft, tufted brioche bun.

Elegant, bite-sized shortcrust pastry tartlets filled with rich vanilla pastry cream and topped with fresh, glazed fruit.

A savory, healthy breakfast option common in rural Italy, featuring a tray of leftover roasted vegetables reheated with olive oil and topped with poached eggs.

A beloved Tuscan tart featuring a tender shortcrust pastry filled with lemon-scented pastry cream and topped with crunchy pine nuts.

Tiny, soft, savory pizzas topped with tomato sauce and mozzarella. A common mid-morning snack (merenda) for Italian school children.

An iconic, shell-shaped Neapolitan pastry with incredibly thin, shatteringly crisp layers, filled with sweet ricotta and semolina.

The 'Paradise Cake'. An incredibly light, buttery, melt-in-your-mouth sponge cake from Lombardy, heavily dusted with powdered sugar.