Paola Marocchi
How to Make Pumpkin Spiced Ricotta Beignets with Nutella
Our pastry chef contributor shares a beignet recipe with a Nutella filling for an Italian accent.
This Hospitality Veteran Opened an Italian-Inspired Bagel Shop
How Tony Daddabbo went from the restaurant industry in NYC to his hometown in upstate New York to open a bagel shop.
How to Make Focaccia with Potatoes in the Dough
Our contributor shares a recipe for making focaccia with potatoes in the style of the bakers in the region of Puglia
Balsamic Glazes from Ponti Make a Dynamic Condiment
Our contributor discovers the Balsamic Glazes of Italy's brand Ponti that can be used in myriad ways on an array of dishes.
Non-Edible Gifts for the Italian Food Lovers in Your Life
Here are a wide array of non-edible gifts crafted and inspired by the theme of Italian food.
Regional Italian Desserts and Where to Get Them in NYC
Our correspondent and pastry chef shares a tour of regional Italian desserts and where to find them in New York City.
Gran Caffè Gambrinus in Naples is Indeed Grand
Our contributor endures the crowded bar at Gran Caffè Gambrinus for a specialty coffee and a slice of the chaos that defines Naples.
The Story of Maria Grammatico, from Poverty to Sicilian Pastry Icon
Our contributor shares the inspiring story of Maria Grammatico, the owner of a legendary Sicilian pasticceria.
How to Make Mini Cannoli
These “bambini-size” cannoli made with sheep’s milk ricotta and colorful garnishes are a great treat to make for kids or when entertaining a crowd.
Where to Get Your Easter Desserts in NYC or Shipped Nationwide
Our pastry chef contributor shares her favorite NYC spots for Easter desserts that can be shipped nationwide.
