Posted on 30 October 2011 by cakeitaly
Some delicious cake form italy
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Posted on 17 October 2011 by cakeitaly
Some italian cakes
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Posted on 28 December 2010 by cakeitaly
A cake realised by Ilaria, it is covered by mmf, the decoration are made with pdz. The Harry Potter cake from Italy.
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Posted on 06 December 2010 by cakeitaly
Fiasconaro Panettone Dolce Presepe with White Chocolate Nativity Scene 3KG 6.6 lb Italian Christmas Cake
Fiascoanro Panettone Dolce Presepe with White Chocolate nativity Scene. Dolce Presepe is a 6.6 pound Traditional Panettone with nativity statues made in white chocolate, comes in a beautiful presentation box.
Very large panettone perfect for large family christmas dinner or large Christmas party. Fiasconaro Traditional il Panettone. Traditional Italian panettone. Baked by 3 brothers who inherited the art of baking from their father. The brothers baking stays true to the fathers methods and traditions of Sicily.
Wonderful dense yet light and airy cake with raisins and candied orange, with no super sweet icing. Gift wrapped perfectly for holiday giving, or for yourself. Great with coffee or espresso in the morning or with vanilla bean ice cream and honey.
Here more Italian cakes for Christmas
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Posted on 20 October 2010 by cakeitaly
A Naples cake from an italian lady. Here other naples ideas
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Posted on 12 July 2010 by cakeitaly
A kite cake for a special party with 5 little boys.
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Posted on 21 June 2010 by cakeitaly
White blue cake for Italian footbal team in SUOTH AFRICA…
Forza AZZURRI
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Posted on 30 April 2010 by cakeitaly
A delicious cake with ben10 from a pastry shop in italy, assisi
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Posted on 27 February 2010 by cakeitaly
The margherita cake is used for many cake in Italy.
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Posted on 04 February 2010 by cakeitaly
Some cakes from Bergamo (italy) for next saint valentine’s day: the love cakes
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Posted on 04 January 2010 by cakeitaly
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Posted on 11 November 2009 by cakeitaly
![spongebob [Torta]](http://blogdolci.com/wp-content/uploads/2009/11/spongebob-Torta.jpeg "spongebob [Torta]")
An other Spongebob cake with his frineds and the sea. It is prepared by di Maria Pia.
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Posted on 12 September 2009 by cakeitaly
![Torta_kekka. [Torta]](http://blogdolci.com/wp-content/uploads/2009/09/Torta_kekka.-Torta.jpg "Torta_kekka. [Torta]")
A new cake form italy with Betty Boop and her little hearts.
- BEN 10 cakes
- Smurths cake fron italy
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Posted on 13 February 2009 by cakeitaly
Posted on 04 February 2009 by cakeitaly
For a special party with friend an happy fruit pie from Italy.
Here other pictures about fruit pie
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Posted on 24 January 2009 by cakeitaly
One of these delightfully tempting specialties is cassata, a Sicilian dessert. The Arabs introduced sugar cane, and this revolutionised Sicilian cooking. Before the ninth century local honey was used to sweeten Sicilian pastries. Cassata is a tort of plain white cake filled with the same sheep’s milk ricotta (cottage cheese) cream used in cannoli and sfinci, topped with frosting and sugared fruits.
It is traditionally a winter and spring dessert served around Easter; in Sicily sheep produce little milk in summer, and frostings would melt under the torrid heat.
Its name is believed to derive from the medieval Arabic kas’at in reference either to its circular form (more precisely the pan used to mold it) or the word for cheese products (cascio akin to casein). By 1300 Arab Sicily was a thing of the past, and cassata became an aristocratic dessert, its recipes jealously guarded by monastic nuns or the chefs of the aristocracy.
Even today, few outside the culinary profession are ambitious enough to make it at home. Why bother, when Palermo boasts the world’s greatest pastry bars? One of the earliest “modern” references to cassata was a document issued at Mazara in 1575 mentioning its importance at religious feasts. Cassata probably originated at Palermo or another city of western Sicily.
Sicilian gelato (ice cream), as it has come to us, is an Arab invention based on sorbet made with cane sugar, though its earliest origins, like that of torrone, are Roman.
Cassata is made year ’round but it’s still best from November through April.
CASSATA VIDEO AND PICTURES
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Posted on 23 December 2008 by cakeitaly
All our posts regarding italian cakes, italian sweets and Italian taste!!!!
In one page all the recipes, photos and video from Cakeitaly.com
Continue Reading
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Posted on 17 December 2008 by cakeitaly
In this post we are colletting all the photo ragarding Christmas cakes:
We can start with some picture about:
- panettone
- pandoro
and we can continue with:
- delicious cakes with father christmas
- cakes with winter panorama
and we can finish our reportage with:
- torrone a tipical italian dessert that you can buy during christmas season.
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Posted on 19 October 2008 by cakeitaly
Italian cakes. From a Pastry shop in italy, some idea for a special cake. Click here for the album.
Mimosa, chocolate cake, mousse, polenta osei, cake with rose, birthday cake…
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Posted on 07 September 2008 by cakeitaly
chiacchiere
Reciper for Chiacchiere
200 g (7 oz) white flour
1 whole egg and 1 egg yolk
4 tablespoons extra virgin olive oil
50 g (1 3/4 oz) sugar
1 liqueur glass of dry white wine
Oil for frying
Icing sugar
Salt
Reciper for Chiacchiere: Prepare the dough. Put the flour, sugar and salt in a bowl or on a work surface. Stir to blend. Make a well in the center and add the eggs, oil and wine. With a fork or your fingertips, gradually, incorporate the flour until a soft dough. Sometimes you’ll have to add some flour if the dough is very sticky. Knead the dough on a floured work surface for 8-10 minutes until it
is smooth and elastic. Cover with a napkin and allow to rest for at least 1h.
Roll out the dough on a lightly floured surface, beginning from the center, to a thickness of 0,3 cm (1/8in); you have to use a long pasta rolling pin for this. Using a chef’s knife or a pasta wheel, cut the dough into long strips (3-4 cm / 1 1/2in wide) and then cut every strip into 10 cm (4 in) rectangles. Make some cuts in every rectangle.
Fry the dough rectangles. Scoop them out when they are nice and crisp and drain off the oil. Dust with icing sugar
Click here for other italian recipes
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Posted on 02 May 2008 by cakeitaly
Ricotta Pie Crostata di Ricotta alla Romana
Serves 8 to 10
1/3cup raisins
2 tablespoons dark rum
Sweet Pastry(recipe on
page 256)
1 pound 2 ounces fresh ricotta,
drained (510 g)
1 cup plus 2 tablespoons sugar
(250 g)
1 whole egg
2 egg yolks
Grated zest of 1 lemon
(washed)
2 +1/2 tablespoons diced candied
orange peel, optional (50 g)
1 tablespoon diced candied
citron (optional)
1/3 cup pine nuts, lightly toasted
(45 g)
Tand not only by the Romans. Ri means “again” and cotta means “cooked”; the name refers to how ricotta is made,
“cooked again.” The fresh sheeps’ milk is heated, almost to boiling, with a small piece of lamb’s intestine for the
rennet. Pecorino cheese is formed from this first heating. (The cheeses will be eaten fresh with olive oil and freshly ground black pepper or aged for several months for grating.) The whey is then reheated again almost to boiling, and the curds are put into the small willow baskets that allow the residual whey to seep out.
There is nothing better than fresh ricotta eaten as is or with very little accompaniment (see page 297). It was once a usual breakfast dish in Rome but now is more often eaten as a dessert. This crostatais the most Roman of all the Roman desserts. The pastryrecipe is a little different from others in that it uses only lard.
1 In a small bowl, soak the raisins in the rum. If the raisins are hard, warm the rum slightly.
2 Preheat the oven to 350°F (175°C). Butter and flour a 10-inch (25-cm) springform pan. Make the pastry.
3 While the pasta is resting, make the filling: Either sieve the drained ricotta or pass it through a food mill. Put the ricotta into a bowl, add the sugar, and mix well. Add the whole egg, egg yolks, and lemon zest; blend well. Stir in the raisins with the rum, candied orange peel, and citron, if using, and pine nuts.
4 Set aside about one-quarter of the pastry to make lattice strips for the top of the pie. Dust the work surface with a little flour and roll out the remaining pastry as thin as possible. With the help of a spatula, drape the pastry over the rolling pin, and unroll it onto the prepared springform pan. Trim the sides.
5 Pour the filling into the pastry-lined pan. Roll out the reserved pastry, cut it into strips 2 inches wide, and make a lattice over the top of the pie. Crimp the edges.
6 Bake the pie for 40 to 45 minutes, or until the crust is light brown. Let cool on a rack for 15 minutes before removing the rim of the pan. Let cool completely before removing the bottom. Serve at room temperature. Refrigerate any leftover pie
Here the list of other Italian desserts
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