Cassata (Ricotta Cake) Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan. This recipe appeared in our March 2011 issue as a part of our special feature, Soul of Sicily [click for recipe] www.annatascalanza.com

Cassata (Ricotta Cake) Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan. This recipe appeared in our March 2011 issue as a part of our special feature, Soul of Sicily [click for recipe] www.annatascalanza.com

Culurgiones: the potato, mint, and Pecorino Romano-filled pasta from Sicily is made by Adam Leonti at Vetri in Philadelphia. He shares his technique.

Culurgiones: the potato, mint, and Pecorino Romano-filled pasta from Sicily is made by Adam Leonti at Vetri in Philadelphia. He shares his technique.

Dessert stands at Dolce & Gabanna’s Italian cuisine–themed soiree were decorated with vibrant pink bougainvilleas.

Dessert stands at Dolce & Gabanna’s Italian cuisine–themed soiree were decorated with vibrant pink bougainvilleas.

Fabrizia Lanza at the Anna Tasca Lanza Cooking School www.annatascalanza.com

Fabrizia Lanza at the Anna Tasca Lanza Cooking School www.annatascalanza.com

Bruschetta at Regaleali, Sicily. Toast topped with fresh sheep's milk ricotta from the farm down the road and grilled sardines from our friend, Chef Franco. http://www.peggymarkel.com/sicily

Bruschetta at Regaleali, Sicily. Toast topped with fresh sheep's milk ricotta from the farm down the road and grilled sardines from our friend, Chef Franco. http://www.peggymarkel.com/sicily

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