Baked Recipes

A rustic, ancient, naturally vegan and gluten-free autumn cake from Tuscany. Made purely of chestnut flour, water, olive oil, pine nuts, and rosemary.

A decadent Father's Day treat. Rings of light choux pastry, either fried or baked, topped with a mountain of thick pastry cream and crowned with a single amarena cherry.

The majestic Milanese Christmas bread. A towering, incredibly light, butter-and-egg-rich sweet bread studded with raisins and candied citrus peel, taking days to make using a natural sourdough starter.

Hard, crunchy, twice-baked almond cookies from Tuscany. Packed with whole almonds and perfectly designed to be dunked into sweet dessert wine.

The quintessential Italian home-baked tart. A buttery, lemon-scented shortcrust pastry filled with a thick layer of high-quality fruit jam, topped with a lattice crust.

The most famous Italian dessert in the world. Layers of espresso-soaked ladyfingers enveloped in a rich, ethereal mascarpone cream, heavily dusted with cocoa powder.

A rustic savory pie from Reggio Emilia. A thin, lard-enriched crust encasing a rich filling of Swiss chard or spinach, pancetta, scallions, and Parmigiano-Reggiano.

Unlike traditional fluffy focaccia, this Ligurian specialty consists of two paper-thin, unleavened sheets of dough sandwiching a layer of molten, tangy Stracchino cheese.

The original Neapolitan fast food. A smaller, softer Margherita pizza, folded into quarters like a wallet ('portafoglio') to be eaten while walking.

A brilliant way to use leftover polenta. Cold, firm polenta cut into triangles and deep-fried until shatteringly crisp on the outside and creamy inside.

A naturally vegan, gluten-free savory pancake made from chickpea flour, water, and olive oil. Crispy on the edges and custardy in the center.

Pillowy, hollow squares of fried dough from Emilia-Romagna, traditionally served warm alongside platters of thinly sliced cured meats and soft cheeses.