Healthy Italian Cooking at Home

Category Archives: chocolate


Packing lunches can be a rushed chore for parents and unhealthy items might get mixed in. Children have particular tastes and often balk at new, healthy foods, so the key is to keep the foods interesting and not too different from what they usually get. If your child returns home with half of their lunch uneaten because they don’t like something then use a few ”tricks” in creating their lunches.

Chips are crunchy and a fun snack, but lack nutritional value. The beginning of the school year is also the start of apple season, so substitute apple chips.

Use Greek yogurt that is full of protein and sweeten it lightly with honey to make a parfait. Layer fruit and granola with the yogurt to make something delicious that your children will love.

Unless your child is training for the Olympics, chances are they don’t need a sports drink every day. Curb their cravings for this sugary beverage with colorful flavored water.

Chocolate treats are very tempting for lunches. They’re individually wrapped and easy to throw in a backpack. Instead of the high sugar option, try healthy chocolate cookies. They pack the same great chocolate taste, but also have fiber and fewer calories.

Stop older kids from wanting to eat out by packing them a delicious wrap. They hold up well without refrigeration and you can tuck in some vegetables without them knowing. Drizzle Caesar dressing (or your child’s favorite dressing) over chicken inside a wrap for a tasty lunch that won’t have your children heading off for fast food.

If kids help pack their lunch, they’re more likely to eat it! On nights you have a bit more time, have them choose which piece of fruit or what type of bread they want and let them assemble their lunch.

Here are some ideas for healthy lunchbox snacks that most children like:

  • Single portion-sized cups of unsweetened applesauce or fruit without added sugar.
  • Trail mix made with cereals, nuts, pretzels, dried fruit or raisins, and a few chocolate chips.
  • Reduced-fat cream cheese spread on whole wheat crackers.
  • Individual serving-sized packages of low-fat yogurt, cottage cheese or yogurt smoothies.
  • Carrots and celery sticks with dips made from yogurt or low-fat sour cream.
  • Whole grain bagels topped with cream cheese-vegetable spread.
  • Air-popped popcorn flavored with a sprinkling of Parmesan cheese.
  • Cheese cubes or sticks and seedless grapes make a delicious side dish for sandwiches or wraps.
  • Cold strips of grilled chicken with a honey mustard dip.
  • Dried cranberries or cherries are a sweet alternative for kids bored with raisins.


Baked Apple Chips

Makes about 50 chips


  • 2 cups water
  • 2 cups sugar
  • 2 large apples or 3 small ones (such as gala, braeburn or fuji)
  • Cinnamon, optional

You will also need:

baking sheets lined with parchment paper

a saucepan to make the simple syrup in

a mandoline or a sharp knife and a cutting board


the oven set to 250 degrees F


Make the simple syrup:

Pour the two cups of water and sugar into a saucepan and bring it to a boil. Stir it once it comes to a boil to make sure there’s no sugar stuck to the bottom of the pan and it’s all dissolved.

Once the liquid is clear, turn off the heat and let it sit.

Set the oven to 250 degrees F.

Use a mandoline or a sharp knife. Start from the side of the apple and slice off the rounded side of the apple. Then cut the apples into 1/16 inch slices.

Keep going right through the center of the apple. At this stage don’t worry about coring them or the seeds.


Use a paring knife or your fingernails to remove any seed fragments, stems or fuzzy bits from the apple. The core will soften in the warm syrup.

Place the apples in the simple syrup and soak for 10 minutes. Stir a few times during the soaking period.

Using tongs, lift the apples, one by one from the syrup, shake off the excess and place them on the parchment lined baking sheets.

Don’t overlap them, but try to get as many on the baking sheets as you can. Flatten them as you go  Sprinkle lightly with cinnamon is using.

Place one baking sheet in the middle of the oven and the other right below that.

Cook them for a half hour and then rotate the trays so the top one is on bottom. Cook for another half hour and check. Depending on your oven, both sheets might be done. If they’re done, they should be golden brown and crisp.

If they’re not, give them 10 or 15 more minutes and check again, continuing to do so until they’re done. Keep in mind that they will harden up a bit once you take them out of the oven.

Apple chips will last a few months, it they are around that long.


Italian Focaccia Sandwiches

4-6 servings


  • 5 slices bacon
  • 1 (8-ounce) round loaf of focaccia bread (6-8-inches in diameter)
  • 1/2 cup basil pesto
  • 4 ounces thinly sliced turkey
  • 2 ounces thinly sliced provolone cheese
  • Thinly sliced tomato


Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.

Cut the focaccia bread in half and spread the pesto over both sides of the bread.

Cover the bottom halves of the focaccia with turkey, provolone, tomatoes and bacon, spreading equally.

Cover with the top half of the focaccia, pesto side down.

Cut the sandwich into 3-4 inch squares. Wrap tightly in plastic wrap.


Chicken-Broccoli Cups

4 servings


  • 1/4 cup plain low-fat yogurt
  • 1/4 cup light ranch salad dressing
  • 1 ½ cups coarsely chopped cooked chicken or turkey
  • 1/2 cup coarsely chopped fresh broccoli
  • 1/4 cup shredded carrot
  • 1/4 cup chopped pecans or walnuts (optional)


In a small bowl combine yogurt and salad dressing.

In a medium bowl combine chicken, broccoli, carrot and, if desired, nuts. Pour yogurt mixture over the chicken mixture; toss to coat.

For individual lunches, divide chicken mixture among four plastic cups. Cover and chill for up to 24 hours.


Caprese Salad Pita Pockets

4 servings


  • 1 cup cherry or grape tomatoes, quartered
  • 4 ounces fresh mozzarella cheese, cubed
  • 1 cup coarsely chopped cucumber
  • 3/4 cup mixed tender salad greens
  • 1/4 cup fresh basil leaves
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 4 large whole wheat pita bread rounds, halved crosswise


In a medium bowl toss together tomatoes, cheese cubes, cucumber, salad greens, basil, vinegar, oil, salt and pepper.

Spoon tomato mixture into pitas. Wrap each pita half in plastic wrap and chill.


Chocolate Cookie Thins

Makes about 48 cookies.


  • 1 1/4 cups chopped semisweet or bittersweet chocolate (about 6 ounces)
  • 2/3 cup unsweetened cocoa powder, American-style or Dutch-process
  • 1 cup granulated sugar, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup honey
  • 3 tablespoons vegetable oil
  • 2 1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 2/3 cup white whole-wheat flour
  • 2/3 cup sweetened dried cranberries, finely chopped
  • 2/3 cup finely chopped slivered almonds


Line 3 large cookie sheets with parchment paper.

Grind chocolate in a food processor using on/off pulses until coarsely ground. Transfer to the bowl of an electric mixer and add cocoa, ½ cup granulated sugar, baking powder and salt; stir until blended on a low setting.

Add eggs, honey, oil and vanilla and beat on medium speed until combined.

Beat in all-purpose and whole-wheat flours; then fold in cranberries and nuts until thoroughly incorporated. The dough will be stiff.

Divide the dough into quarters. Roll each quarter into a 9-inch-long “log.” Divide the log into 12 equal pieces. Roll each piece into a ball.

Place on prepared cookie sheets and refrigerate until very cold, about 1 hour.

Position a rack in the middle of the oven and preheat to 350°F.

Place remaining 1/2 cup granulated sugar on a small plate. One at a time, dip the top of each ball of dough into the sugar; place, sugar-side up, about 2 1/2 inches apart on the prepared baking sheet.

Coat the bottom of a wide glass with cooking spray, then dip it into the sugar. Flatten the balls with the glass to make cookies about 2 1/4 inches in diameter, dipping the glass into the sugar between each cookie and spraying it as needed.

Bake the cookies on the center rack, one pan at a time, until just firm to the touch, 8 to 13 minutes. Let stand for 5 minutes, then transfer to wire racks to cool. Repeat with remaining pans.

These cookies store well in the freezer.


In my area of the world, it is often too hot at this time of year to spend a great deal of time baking when guests are coming for dinner. So during the cooler months, I like to make a few simple sponge cakes to keep in the freezer. That way I can make a refreshing dessert for company in the summer without a lot of fuss.

During the summer months, ice cream desserts can really “hit the spot”. It is easy to pull together a really great tasting dessert when it is hot with just a few simple ingredients. Here are a few ideas.


Simple Sponge Cake


  • 6 eggs, separated
  • 1 cup sugar
  • Pinch of salt
  • 1 cup cake flour


Cut parchment or wax paper to fit two 9″ round cake pans.

Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl.

Add 1/2 cup sugar and a pinch of salt to the whites and beat until very stiff.

Add 1/2 cup sugar to the yolks and beat until very thick and light yellow in color.

Fold egg yolk mixture into egg whites.

Fold flour in using 1//3 cup each time until well mixed.

Do not over-mix.

Divide the cake batter and pour into the prepared pans.

Bake at 350 degrees F for approximately 30 minutes or until a toothpick inserted in the center comes out dry.

Cool for a few minutes, remove from pan and remove paper.

Cool completely.


Tiramisu Ice Cream Parfaits

Serves 4


  • 1 1/2 cups brewed coffee, cooled
  • 4 cups (1-inch) cubed sponge cake (you could also use angel food cake or pound cake)
  • 2 cups vanilla ice cream, softened
  • 1 (3-ounce) dark chocolate bar, shaved with a vegetable peeler
  • 1 cup fresh cherries, pitted and cut in half


In a bowl mix the cake cubes with 2/3 of the coffee until well soaked.

Stir ice cream in a second bowl until spoonable, then layer cake cubes and ice cream in parfait glasses. Top each with a drizzle of coffee, a generous amount of chocolate shavings and a few cherries. Serve immediately.


Pineapple Ice Cream Sandwiches

2 servings


  • 2 (1/4-inch thick) fresh pineapple slices, cut in circles
  • 1 cup vanilla ice cream, softened
  • Toasted flaked sweetened coconut


Grill pineapple slices over low to medium heat for 90 seconds on each side. Allow to cool briefly.

Sandwich the softened ice cream between the 2 grilled slices of pineapple. Coat sides in toasted coconut. Slice in half and serve immediately.


Vanilla Affogato

Affogato is an Italian drink that makes a wonderful alternative to iced coffee on a hot summer day.  Affogato literally means “drowned”.  It generally consists of  gelato (Italian ice cream) that is topped with hot espresso or a liqueur. You can use freshly brewed espresso or instant or decaffeinated espresso, if you prefer. You may also top your drink with a liqueur such as Kahlua, Grand Marnier or Frangelico.  You can also add a little powdered chocolate milk mix to the coffee for a mocha flavor. Traditionally, affogato is served with a biscotti on the side.

Serves 4


  • 1/3 cup heavy cream
  • 1/2 cup boiling water
  • 1 tablespoon instant espresso powder
  • 1 pint vanilla gelato or ice cream
  • Shaved chocolate


Beat the cream until stiff peaks form.

Cover and refrigerate.

Stir the espresso powder into the boiling water until dissolved.

Place one scoop of gelato into 4 tall glasses or large coffee mugs.

Pour 2 to 4 tablespoons hot espresso over each.

Top each with a dollop of whipped cream and shaved chocolate. Serve immediately.


Sicilian Granita

Tip: If you don’t have an espresso maker, use instant espresso powder and water; store the powder in your freezer after opening. Instant coffee will also work in a pinch, it just won’t be as full-flavored.

8 servings


  • 3 cups freshly brewed espresso
  • 2/3 cup sugar
  • 1/2 cup whipping cream
  • 1 tablespoon powdered sugar


Stir hot espresso and sugar in a medium bowl until the sugar dissolves. Let the mixture cool to room temperature, then pour into a 9-by-13-inch baking pan.

Place on a level surface in your freezer and freeze for 2 hours, stirring and scraping with a fork every 20 minutes to break up the ice crystals. Cover and freeze for at least 1 hour more.

Beat cream and powdered sugar in a medium bowl with an electric mixer on high-speed until medium peaks form, 30 seconds to 1 minute.

Scrape the frozen granita into ice crystals using a sturdy fork.

To serve, layer the granita in dessert goblets and top each with a tablespoon of whipped cream.


Italian Coconut-Coffee Bites

24 bites


  • 1 ½ teaspoons instant espresso powder or 2 teaspoons instant coffee granules
  • 2 ½ tablespoons boiling water
  • 1/4 cup unsalted butter
  • 1 cup sweetened shredded coconut
  • 1 ¼ cups finely crushed biscotti crumbs
  • 5 ounces mascarpone cheese, softened
  • 5 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch salt
  • 1/2 teaspoon vanilla


Line twenty-four mini muffin cups with paper baking cups; set aside.

Dissolve espresso powder in the boiling water; set aside.

For the crust:

In a medium nonstick skillet melt butter over medium-low heat. When butter is bubbling, add coconut. Cook and stir until coconut is toasted and golden brown. Stir in finely crushed biscotti crumbs. Remove pan from heat.

Spoon 1 teaspoon of the crumb mixture into each prepared muffin cup; press firmly to pack down. Place the muffin cup pan in the freezer. Keep remaining crumb mixture at room temperature to use for topping.

For the filling:

In a medium bowl beat mascarpone cheese with a wooden spoon until smooth and creamy, Beat in the sugar, cinnamon and salt until smooth and well mixed. Beat in vanilla and espresso.

Divide filling among the crumb-lined muffin cups. Top each cup with the reserved crumb mixture. With a fingertip, gently press topping into filling.

Freeze until firm, about 1 to 1 1/2 hours.


In Italian, the word “biscotto” means “biscuit” or “cookie.” More specifically, biscotti are named according to their original method of baking. The root words “bis” and “cotto” literally mean “twice” and “baked.” When Italians first created biscotti in the region of Tuscany many centuries ago, they were careful to bake the cookies twice, in order to allow the cookies to develop their signature crisp texture. Over the years, these methods became standard practice. Bakers shape the dough into a log, bake it, evenly slice it into cookies and then bake the cookies again.

The first biscotti were made as a portable and durable food for Roman soldiers and travelers. They were made with traditional almond flavoring during the Renaissance and, at the time, it was also popular to dip them in an Italian dessert wine called Vin Santo, a practice that remains common in Italy today. Many people outside of Italy prefer to dip biscotti in coffee or hot chocolate to soften them before eating them. The range of flavors that these cookies come in has also expanded hugely since their creation and can include walnuts, orange zest and anise. Some types are coated with icing or glazed with chocolate, but the most traditional ones do not have a frosting or coating.

It’s relatively easy to bake these cookies. The basic recipe includes flour, sugar, eggs and sometimes butter or olive oil, along with nuts, spices or fruits. There is no one perfect way to make biscotti. Some recipes call for eggs only, which is the traditional method, while others include butter or oil. The choice is yours; just keep in mind that those made with butter or oil will have both a softer texture and a shorter shelf life.

Here are my two favorite recipes.

Cherry Pistachio Biscotti

Makes about 36 biscotti


  • 1 1/2 cups unsalted pistachio nuts
  • 1 cup dried tart cherries
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons baking powder
  • 3 cups all-purpose flour
  • 4 large eggs, plus 1 egg, lightly beaten, for brushing the tops of the dough
  • 2 tablespoons pure vanilla extract


Position a rack in the center of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper. Reserve one baking sheet for later when you bake the biscotti slices.

Place pistachios in a single layer on a third baking sheet and toast the nuts in the oven for 8 to 10 minutes, or until just golden. Remove the nuts from the pan and set aside to cool.

In a large bowl, mix toasted pistachios, cherries, sugars, baking powder and flour.

In a small bowl, whisk eggs and vanilla extract until well blended. Add to the flour mixture. Stir a few times.

Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 2 equal pieces.

On a lightly floured surface, place one piece of dough and, using your hands, roll into a log shape that is approximately 8 inches long and 2 inches wide. If it’s sticky, simply dust your palms with more flour. Repeat with the remaining piece of dough. Place the two logs on one baking sheet. Brush the loaves all over with 1 lightly beaten egg.

Bake for 40 minutes, turning the pan around halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing.

Place a loaf on a cutting board. Using a large serrated knife, cut 1/2-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. If the cookie is crumbling, then let it cool a few more minutes. Don’t let it rest too long, however, or it could become too hard to slice.

Place slices on their sides on the baking sheets. Reduce the oven temperature to 200 degrees F and bake the biscotti for 20 minutes, until toasted and crisp. Turn the biscotti slices over and rotate the pans after ten minutes.

If you desire, you can turn off the oven and let the biscotti stay for up to an hour. The longer they stay in the oven, the harder they will become. Remove the pans from the oven and cool the biscotti completely before storing in an airtight container, preferably a tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.

Toast the Nuts

Lightly Toast the Nuts


Form the Batter

Shape into Loaves

Shape into Logs

Brush with Egg

Brush with Egg

Bake the Logs

Bake the Logs

Cool and Slice Logs

Cool and Slice Logs


Bake Slices

Bake Slices

Cool Twice Baked Slices and Store

Cool Twice Baked Slices and Store

Chocolate Hazelnut Biscotti

Makes about 36 biscotti (3/4-inch-wide cookies)


  • 1 1/2 cups toasted hazelnuts, chopped
  • 1/2 cup mini chocolate chips
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons baking powder
  • 2 1/2 cups all-purpose flour
  • 1/2 cup cocoa
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons espresso powder
  • 4 large eggs, plus 1 egg, lightly beaten, for brushing the tops of the dough
  • 2 tablespoons coffee liqueur


Position the rack in the center of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper. Reserve one baking sheet for later when you bake the biscotti slices.

Place hazelnuts in a single layer on a third baking sheet and toast the nuts in the oven for 8 to 10 minutes, or until just golden. Remove the nuts from the pan and set aside to cool. Chop the nuts into large pieces.

In a large bowl, mix toasted hazelnuts, chocolate chips, sugars, baking powder, cocoa, flour, cinnamon and espresso powder.

In a small bowl, whisk eggs and coffee liqueur. Add to the flour mixture. Stir a few times.

Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 2 equal pieces.

On a lightly floured surface, place one piece of dough and, using your hands, roll into a log shape that is approximately 8 inches long and 2 inches wide. If it’s sticky, simply dust your palms with more flour. Repeat with the remaining piece of dough. Place the two logs on one baking sheet. Brush loaves all over with 1 lightly beaten egg.

Bake for 40 minutes, turning the pan around halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing.

Place a loaf on a cutting board. Using a large serrated knife, cut 1/2-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. If the cookie is crumbling, then let it cool a few more minutes. Don’t let it rest too long, however, or it could become too hard to slice.

Place slices on their sides on the baking sheets. Reduce the oven temperature to 200 degrees F and bake the biscotti for 20 minutes, until toasted and crisp. Turn the biscotti slices over and rotate the pans after ten minutes.

If you desire, you can turn off the oven and let the biscotti stay for up to an hour. The longer they stay in the oven, the harder they will become. Remove the pans from the oven and cool the biscotti completely before storing in an airtight container, preferably a tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.



Take advantage of fresh, in-season produce to make healthy dessert recipes for your next barbecue, block party or casual summer dinner. These summer desserts are so satisfying that no one will notice that they’re lower in fat and calories.


Berry-Lemon Shortcake

12 servings


  • 2 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon finely shredded lemon peel
  • 3/4 cup sugar
  • 1/2 cup fat-free milk
  • 2 tablespoons butter

Berry-Lemon Sauce

  • 3 cups fresh  raspberries, strawberries or blueberries
  • 1/3 cup sugar
  • 3/4 teaspoon cornstarch
  • 1/2 teaspoon finely shredded lemon peel
  • 4 cups fresh raspberries, strawberries or blueberries


Allow eggs to stand at room temperature for 30 minutes.

Preheat oven to 350 degrees F.

Grease a 9 x 9 x 2 inch baking pan. Line pan with waxed paper. Grease and flour the waxed paper; set pan aside.

In a small saucepan heat milk and butter until the butter melts.

In a small bowl stir together flour, baking powder and lemon peel; set aside.

In a medium bowl beat eggs with an electric mixer on high-speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add flour mixture; beat on low to medium speed just until combined.

Add the heated milk/butter to the batter and beat until combined.

Pour batter into prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean.

Cool cake in pan on a wire rack for 10 minutes. Invert cake onto a wire rack lined with waxed paper; carefully peel off top waxed paper and cool completely.

Make sauce: Place the 3 cups of berries in a medium bowl and mash the berries with a potato masher.

In a small saucepan combine sugar, cornstarch and lemon peel. Add mashed berries. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat. Cool about 10 minutes. Stir in the 4 cups of berries. Makes about 3-1/2 cups.

Cut cake into 12 pieces. Split each cake piece in half horizontally. Place a cake bottom on an individual dessert plate. Spoon some sauce over the cake bottom. Cover with a cake top. Spoon sauce over the cake.


Chocolate Sauce with Fruit Kabobs

Be sure to use good quality chocolate for the sauce.

16 servings


  • Strawberry halves, pineapple, apple, kiwi fruit chunks and raspberries
  • 3/4 cups whole milk
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter
  • 6 ounces Ghirardelli Dark Chocolate baking bar, chopped into 1-inch pieces
  • 6 ounces Ghirardelli Milk Chocolate baking bar, chopped into 1-inch pieces
  • 2 tablespoons brewed coffee


In a medium saucepan, combine the milk, vanilla and butter. Heat over medium heat until the mixture comes to a simmer.

Remove from the heat and stir in the chocolate and coffee until completely melted and smooth. Keep warm or reheat just before serving.

Thread assorted fruit onto sixteen 6-inch wooden (bamboo) skewers.

To serve:

Place a few tablespoons of sauce on a serving plate and place a fruit skewer on top.


Blueberry Cheesecake Bars

Makes 24 bars


  • 2 tablespoons granulated sugar
  • 2 teaspoons cornstarch
  • 1 cup fresh blueberries
  • 1/4 cup orange juice
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 cup butter
  • One 8 ounce package low-fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • Powdered sugar


Preheat the oven to 350 degrees F. Line a 13 x 9 x 2 inch baking pan with foil, extending foil over edges of pan; set pan aside.

For the blueberry sauce:

In a small saucepan stir together the 2 tablespoons of granulated sugar and the cornstarch. Stir in the blueberries and the orange juice. Cook and stir over medium heat until thickened and bubbly. Remove from heat and set aside.

For the crust:

In a large mixing bowl stir together the 2 cups flour and the powdered sugar. Cut in the butter until fine crumbs form and mixture starts to cling together (mixture will still be crumbly). Pat mixture firmly into prepared pan and bake the crust for 20 minutes.

For the cake:

n a medium bowl beat cream cheese, the 1/2 cup granulated sugar and the 1 tablespoon flour until smooth. Beat in eggs and vanilla until combined.

Pour over the hot baked crust, spreading evenly. Drop blueberry sauce in small mounds over the cheese layer. Use a thin metal spatula or table knife to marble the mixtures together.

Bake for 20 minutes more or until the center is set. Cool in pan on a wire rack for 1 hour. Cover and chill at least 1 hour.

Remove uncut bars from the pan by lifting the foil out of the pan. Cut into bars.

Store in an airtight container in the refrigerator up to 2 days. Sift powdered sugar over bars just before serving.


Chocolate-Hazelnut Cookies

28 cookies


  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 cup powdered sugar
  • 1/3 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 2 large egg yolks
  • 1 teaspoon instant espresso
  • 1/2 teaspoon vanilla extract
  • 2/3 cup finely chopped hazelnuts, toasted
  • 1/3 cup hazelnut-chocolate spread (such as Nutella)


Preheat oven to 350°F.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, sugar, cocoa and salt; stir with a whisk.

Place butter in the large bowl of an electric mixer and beat at medium speed until light and fluffy (about 2 minutes).

Add the egg yolks, espresso and vanilla to the butter; beat well. Add flour mixture and beat at low-speed just until combined. Stir in nuts.

Cover bowl and refrigerate for several hours or overnight.

Turn dough out onto a sheet of wax paper; knead several times or until smooth and shiny. Shape dough into 28 (1-inch) balls.

Arrange balls 1 inch apart on baking sheets lined with parchment paper. Press thumb deeply into the center of each cookie, leaving an indentation. Bake, 1 batch at a time for 10 minutes. Remove cookies from pans; cool completely on wire racks. Spoon a scant 1/2 teaspoon hazelnut-chocolate spread into center of each cookie.


Peach Custard Pie

10 servings



  • 1/2 cup pecan halves
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1 tablespoon vegetable oil
  • 1/4 cup ice water, plus more as needed
  • 1 large egg yolk
  • 1 teaspoon lemon juice or distilled white vinegar


  • 1 cup sugar
  • 3/4 cup low-fat milk
  • 3/4 cup nonfat plain Greek yogurt (6 ounces)
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract or 1/4 teaspoon almond extract
  • Pinch of salt
  • 2 cups sliced fresh peeled peaches
  • 2 tablespoons chopped pecans

To prepare the crust:

Pulse pecans in a food processor until finely ground. Add flour, sugar and salt and pulse a few times. Turn into a mixing bowl and cut in butter with a pastry blender until the mixture resembles coarse crumbs. Add oil and stir with a fork to blend.

Mix 1/4 cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. Make a well in the center of the flour mixture. Add enough of the wet ingredients, stirring with a fork, until the dough clumps together. (Add a little more water if it seems too dry.)

Turn the dough out onto a lightly floured surface and knead several times. Form into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.

Position rack the in lower third of the oven; preheat to 400°F. Coat a 9-inch pie pan with cooking spray.

To prepare filling & assemble pie:

Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla (or almond) extract and salt in a medium bowl; whisk until smooth.

Roll out the dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the dough into the prepared pie pan. Peel off the remaining paper.

Trim the dough so it overhangs evenly by about 1 inch. Fold the edges under to make a plump edge; flute or crimp the edge with your fingers or a fork. Place on a baking sheet.

Arrange peaches on the crust and pour the filling on top (some peaches will float but this won’t affect the final results). Bake for 30 minutes.

Remove the pie from the oven and sprinkle chopped pecans over the top. Cover the edges with heavy-duty foil (or a double layer of regular foil) to help prevent over browning.

Reduce oven temperature to 350°F. Return the pie to the oven and bake until a knife inserted in the center comes out clean, 40 minutes to 1 hour more.

Let cool for 1 1/2 hours. Serve warm or refrigerate until cold.


Hosting a spring party soon for the mother-to-be//bride-to-be or the graduate or for a special birthday/anniversary? Spring celebrations are a great time of year for gathering with family and friends.

The first flowers of the season make perfect centerpieces. Grocery stores and home improvement stores have bulbs, like crocus, tulips and daffodils, in pots and blooming and these can add a feeling of spring to your party area.

Take advantage of the spring produce in the market. Make dishes ahead of time, if you can. Set up the drinks/cocktails in a special area. Small bites are the easiest and most functional way to serve party foods. Even if you are going to serve a main course, keep the appetizers and desserts simple finger foods. Here are some easy recipes to get you started.



Antipasto Skewers

24 skewers


  • 12 ounces Italian salami, cut into 1-inch pieces
  • 1/2 cup lightly packed fresh basil leaves
  • One 12-ounce jar roasted red peppers, drained and cut into 1-inch pieces
  • 2/3 cup sun-dried tomatoes, cut into 1-inch pieces 
  • One 14 -ounce can artichoke hearts, drained and quartered
  • Small wood or bamboo skewers


Thread 1 small or 1/2 of a large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and salami, arranging them in that order on the skewer so that it can stand up on the salami end. Repeat with the remaining ingredients.The skewers can be assembled ahead and refrigerated until serving time.


Crab Salad Rolls

Makes 16


  • 1 cup olive oil mayonnaise
  • 2 large celery ribs, cut into 1/4-inch dice
  • 2 tablespoons fresh lemon juice
  • Cayenne pepper
  • 1 1/2 pounds lump crab meat, picked over and lightly broken up
  • Salt
  • 16 mini brioche or mini hamburger rolls, split
  • 16 small Boston lettuce leaves


In a large bowl, mix the mayonnaise with the celery and lemon juice and season with cayenne. Gently fold in the crab meat and season with salt. Fill the buns with the lettuce and the crab salad and arrange on a decorative tray. The crab salad can be refrigerated overnight. Fill the rolls just before serving.


Eggplant Compote

Serve with crostini, flatbread or pita chips.

Makes 3 1/2 cups


  • 1 1/2 pound eggplant, peeled and cut into 1/2-inch dice
  • 3 medium tomatoes, seeded and very finely chopped
  • 2 garlic cloves, minced
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 cup tomato sauce, (marinara)
  • 1 tablespoon white wine vinegar
  • Salt and freshly ground pepper
  • 1/4 teaspoon finely grated lemon zest
  • 3 tablespoons chopped parsley


Place the diced eggplant in a steamer basket. Set the basket over 1 inch of water and bring to a simmer. Cover the pan and steam the eggplant until tender, about 12 minutes; drain well.

In a large skillet, combine the tomatoes with the garlic, oregano and paprika and simmer over moderate heat until thickened, 5 minutes.

Add the tomato sauce and the eggplant and simmer, gently stirring a few times, until the eggplant is flavored with the sauce, no more than 3 minutes.

Remove the pan from the heat and stir in the vinegar. Season with salt and pepper; add the lemon zest and parsley. Serve warm or at room temperature.

The compote can be refrigerated for up to 2 days.



Chocolate-Zucchini Bites

Makes 24


  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1 cup sugar
  • 1 large egg
  • 24 walnut or pecan halves
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup finely grated zucchini (from 1 medium zucchini)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup (3 ounces) semisweet chocolate, chopped or chocolate chips
  • 3 tablespoons sour cream
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon pure vanilla extract
  • Nonstick cooking spray


Preheat the oven to 350 degrees F. In a large bowl, stir together butter, sugar, salt and egg until combined. Add vanilla, zucchini and sour cream and stir until incorporated.

Sift flour, baking soda and cocoa powder into another bowl and stir until combined. Stir in chopped chocolate.

Spray two mini muffin pans or one 24 cup mini muffin pan with cooking spray. Fill each cup with 2 tablespoons batter and top with a walnut.

Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 17 minutes.

Let muffins cool slightly in pans on wire racks before removing. Store in an airtight container for up to 3 days.


Strawberry Tartlets


  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup ground toasted almonds
  • 1/4 cup butter
  • 1 egg yolk, lightly beaten
  • 2 tablespoons water
  • One 4-serving-size package (Jello) instant pudding mix (vanilla or cheesecake flavored)
  • 1 cup evaporated whole milk
  • 2 teaspoons vanilla
  • 1/2 teaspoon almond extract
  • 1/3 cup strawberry preserves
  • Sliced strawberries and toasted sliced almonds for garnish


For the tart shells:

In a medium bowl, stir together flour, sugar and ground almonds. Using a pastry blender, cut in butter until pieces are pea-size.

In a small bowl, combine egg yolk and 2 tablespoons water. Gradually stir the egg mixture into the flour mixture until combined.

Gently knead just until smooth and form the dough into a ball. If necessary, cover and chill about 1 hour until dough is easy to handle.

Preheat the oven to 350 degrees F.  Divide the dough into 24 pieces.

Shape pieces into balls. Press dough evenly into the bottoms and up the sides of 24 ungreased 1-3/4-inch muffin cups.

Bake in the preheated oven about 15 minutes or until lightly browned. Cool completely in pan on a wire rack.

For the filling:

In a medium bowl, combine pudding mix, evaporated milk, vanilla and almond extract. Beat with an electric mixer on medium speed about 2 minutes until smooth and fluffy.

Spoon 2 teaspoons of the filling into each tart shell. Cover and chill for 2 to 24 hours.

Before serving, top each tart with a 1/2 teaspoon of the preserves and a strawberry slice and a few sliced almonds. Makes 24.


Carrot Cupcakes

Yield: 20 cupcakes.


  • 1 1/3 cups sugar
  • 6 tablespoons vegetable oil
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups shredded carrots


  • 12 ounces reduced-fat cream cheese
  • 1 1/3 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract


In a large bowl, beat the sugar, oil and eggs until well blended. Beat in applesauce and vanilla.

Combine the flour, baking soda, cinnamon and salt in another bowl and gradually beat into the sugar mixture until blended. Stir in carrots.

Fill 20 paper-lined muffin cups half full.

Bake at 350°F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.

For the frosting:

In a small bowl, combine frosting ingredients and beat until smooth.

Frost cooled cupcakes. Refrigerate until serving time.

heartcoverDesserts aren’t off-limits if you’re aiming for a heart-healthy diet. You just have to choose carefully. The high fat content of some desserts, particularly if made with saturated fat—can cause higher cholesterol levels in the body. Over time, elevated cholesterol can lead to heart attacks, strokes, sluggish circulation and kidney problems. If you stick with healthier recipes, have dessert only a few times a week and keep it to reasonable portions—you can have dessert.

Some tips in making good tasting, healthy desserts:

Paying a little extra for high-quality products, like premium chocolate and pure vanilla extract, can pay off. More-flavorful ingredients make lower calorie desserts taste better.

Use two egg whites or a quarter cup of refrigerated egg substitute in place of one egg and you’ll trim about 60 calories and six grams of fat from your treats. In my experience, baked goods turn out really well when using egg substitutes.

Most chocolate chip cookies are much larger than what is considered a healthy portion. Use a tablespoon to measure out the dough. For brownies and sheet cakes, cut them into two-inch squares before serving. Pie slices should be about one and a half inches across at the widest part.

Replacing one cup of white flour with white whole wheat flour adds 10 grams of heart-healthy fiber to your baked goods. Because whole grains are coarser than refined ones, it is better to use no more than a fifty-fifty mix in your recipe.

You can also make graham cracker crusts that will hold together without melted butter. Pulse 10 honey graham cracker sheets (six ounces) into fine crumbs in a food processor. Add two tablespoons of low-fat milk and process for another 30 seconds, or until the crumbs stick when pressed together. Press the mixture into a nine-inch pie dish and bake at 350°F for 10 to 12 minutes.

Sugar substitutes have a different chemical consistency and are often sweeter than sugar, meaning you’ll need less. For best results, use sweetener-sugar hybrids developed specifically for baking, like Domino Light or Truvia Baking Blend and follow the directions on the package.

You can use less fat and sugar in a recipe by substituting a portion of the fat and sugar with fruit or vegetable purees. They make desserts denser, so try a 25 to 50 percent trade to find the right combination.

Here are some suggestions:

1. Applesauce

The mild flavor of unsweetened applesauce works particularly well in muffins and cakes. Use an equal amount to replace butter, oil or shortening in your recipe.

2. Canned pumpkin or sweet potato puree

Substitute either one for fat in a one-to-one ratio in spice breads, spice cakes or chocolate desserts. You can also add a can of pumpkin to a box of brownie mix in place of the eggs and oil.

3. Prunes or dates

These add richness and deepen the color of gingerbread and brownies. Blend a half cup with six tablespoons of water until smooth, then use the puree to replace an equal amount of fat.

4. Bananas

Try substituting half the amount of the oil called for with the same amount of mashed banana.


Chocolate Ricotta Mousse


  • 6 ounces good quality dark chocolate, chopped
  • 1 15 ounce container part-skim ricotta cheese
  • 1/4 cup fat-free half-and-half
  • 1/2 teaspoon vanilla
  • Raspberries or shaved chocolate for garnishing


Place chopped chocolate in a 2-cup glass measure or small microwave-safe bowl. Microwave, uncovered, on 70% power (medium-high) for 1 minute; stir. Microwave on 70% power for 1 to 2 minutes more, or until chocolate is melted, stirring every 15 seconds.

In a food processor bowl combine ricotta cheese, half-and-half and vanilla. Cover and process until combined. Add melted chocolate while food processor is running. Process until well combined.

Spoon into small bowls or glasses. Serve immediately or cover and chill for up to 24 hours. If desired, garnish with fresh berries or chocolate shavings. Makes 4 servings.


Fresh Orange Sorbet


  • 10 medium oranges
  • 2 1/2 cups water
  • 1 cup sugar
  • 1/3 cup fresh lemon juice (about 2 medium)
  • Grated orange rind
  • Mint sprigs (optional)


Carefully remove the rind from 2 oranges using a vegetable peeler; discard the white pith. Cut rind into 1 x ¼-inch-thick strips. Set aside.

Cut peeled oranges in half and using a citrus press squeeze juice from the orange halves into a large measuring cup. Squeeze the juice from the remaining 8 oranges until juice measures 2 2/3 cups.

Combine 2 1/2 cups water and the sugar in a small saucepan; bring to a boil. Add reserved rind strips to the pan. Reduce heat; simmer for 5 minutes. Strain sugar mixture through a sieve over a bowl, reserving the liquid; discard solids. Cool completely.

Add orange juice and lemon juice to the sugar mixture; stir well. Pour mixture into the freezer bowl of an ice-cream maker; freeze according to manufacturer’s instructions.

Spoon sorbet into a freezer-safe container; cover and freeze for 1 hour or until firm. Garnish with grated rind and mint sprigs, if desired.


Dark Chocolate Mint Bars


  • Nonstick cooking spray
  • 1 cup quick-cooking rolled oats
  • 3/4 cup good quality dark or semisweet chocolate pieces
  • 1/4 cup unsalted butter
  • 1 cup finely crushed chocolate wafers (about 19 wafers)
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon trans-free, fat-free shortening
  • 1 cup powdered sugar
  • 2 tablespoons reduced-fat cream cheese (Neufchatel), softened
  • 1 tablespoon low-fat milk
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon vanilla
  • 2 teaspoons kale or parsley juice for a natural green color, optional


Line an 8 x 8 x 2-inch baking pan with foil, extending the foil over the edges of the pan. Coat foil with cooking spray. Set aside.

For the crust:

In a food processor pulse oats until fine.

In a medium saucepan combine 1/4 cup of the chocolate pieces and the butter; heat and stir until melted.

Stir in the processed oats, finely crushed chocolate wafers, cocoa powder and salt. Press this mixture into the bottom of the prepared pan. Chill for 15 minutes.

In the same saucepan combine the remaining 1/2 cup chocolate pieces and the shortening. Heat and stir over low heat until melted and smooth. Set aside.

In a medium bowl beat together the powdered sugar, cream cheese, milk, peppermint extract, vanilla and kale juice, if using for a green color, until smooth.

Spread over the crust and drizzle with the melted chocolate mixture.

Chill about 1 hour or until set. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 24 bars.


Almond Panna Cotta with Blueberry Sauce

4 servings


  • 1 envelope unflavored gelatin (2 1/2 teaspoons)
  • 1/4 cup cold water
  • 2 cups reduced-fat milk (2%)
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 4 teaspoons Amaretto or almond extract
  • 1 cup frozen blueberries
  • 2 tablespoons orange juice
  • 1 tablespoon sugar
  • 1/4 teaspoon cornstarch
  • 1/4 teaspoon vanilla


For the Panna Cotta:

In a small saucepan, sprinkle gelatin over the cold water. Let stand for 3 minutes to soften. Cook and stir over medium heat until gelatin is dissolved. Stir in milk, 3 tablespoons sugar and the salt. Cook and stir just until the milk is heated through and the sugar is dissolved. Stir in Amaretto or almond extract. Pour into four 6-ounce custard cups. Cover and chill about 8 hours or until firm.

For the sauce:

In a small saucepan, combine blueberries, orange juice, 1 tablespoon sugar and the cornstarch. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Stir in vanilla. Transfer to a small bowl. Cover and chill until ready to serve.

To serve:

Run a thin knife around the edge of each panna cotta and unmold onto individual plates. Top with sauce. Makes 4 (1 panna cotta with 2-tablespoons sauce) servings.

Red Velvet Cupcakes with Cream Cheese Frosting: Paula Deen

Red Velvet Cupcakes

For a red color without the artificial dye, use either sliced or whole canned beets, whichever costs less. An 8 1/4-ounce can yields slightly more than 1 cup. Look to be sure there is no sugar added or that they are pickled beets. You will not taste the flavor of the beets in the cupcakes. It is best to make these cupcakes the day before you plan on serving them.

Makes 12 cupcakes.


  • 1 cup canned beets, drained
  • 1/2 cup reduced-fat buttermilk, divided
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup plus 2 tablespoons unbleached all-purpose flour
  • 6 tablespoons unsweetened natural cocoa
  • 1/2 teaspoon. baking powder
  • 1/2 teaspoon. baking soda
  • 1/2 teaspoon. ground cinnamon
  • 1/2 teaspoon. kosher salt
  • 1/3 cup light olive oil, chilled
  • 3/4 cup sugar
  • 1 large egg, cold

Cream Cheese Frosting

  • 2/3 cup confectioners sugar
  • 4 tablespoons reduced-fat cream cheese
  • 1/2 teaspoon vanilla extract


Preheat oven to 350 degrees F. Place paper liners into a 12-cup regular size muffin pan.

Coarsely chop beets and place in the blender with 1/4 cup buttermilk. Process until beets are finely chopped. Add remaining buttermilk, vinegar and vanilla and process until pureed, making sure no lumps remain.

In a small bowl, combine flour, 6 tablespoons of cocoa, baking powder, baking soda, cinnamon and salt.

In medium bowl, combine cold oil and sugar. With hand mixer or electric mixer on medium speed, mix until the sugar is evenly moistened. Add cold egg and beat at high-speed until mixture resembles mayonnaise and sugar is almost completely dissolved, takes about 90 seconds.

Add  the pureed beet mixture and mix until combined. Sift dry ingredients into the bowl and mix, either on low-speed or by hand until combined with the wet ingredients.

Divide batter evenly among the 12 muffin cups, filling them about two-thirds full.

Bake cupcakes for 28-30 minutes, or until tops feel springy. Immediately transfer cupcakes to a wire rack and cool completely before frosting.

Cupcakes taste the best when stored overnight at room temperature in a covered container.Make the frosting as directed below and refrigerate overnight.

The next day, frost cupcakes, using about 1 tablespoon of the frosting for each. The frosted cupcakes can sit at room temperature for up to 12 hours.

Cream Cheese Frosting

In small bowl, work sugar and cream cheese together with wooden spoon or hand mixer until combined. Mix in vanilla.

This frosting is best when refrigerated 8 hours or overnight, loosely covered, before using. It keeps in the refrigerator for 5 days.

Makes a generous 2/3 cup.


Like all the northern regions on Italy’s border that I have written about so far in this series, the regions are heavily influenced by the countries they touch.


Friuli–Venezia Giulia is Italy’s most North-Eastern region and is the fifth smallest region of the country. It borders Austria to the north and Slovenia to the east. To the south it faces the Adriatic Sea and to the west. The region spans a wide variety of climates and landscapes from the mild Mediterranean climate in the south to Alpine continental in the north. The total area is subdivided into mountainous-alpine terrain in the north, hilly areas in the south-east and in the interior the coastal plains area.

friuli 4

The regional capital is Trieste; the other important cities are Udine, Gorizia and Pordenone.

The ancient Romans left many remarkable traces, mainly at Aquileia, which is a famous archaeological center. In Grado and Cividale, there are important architecture examples of the Byzantine style. The Basilica of Aquileia, which is in the Romanesque Gothic style, houses splendid mosaics.

In Trieste, the Revoltella Civic Museum, holds an important collection of sculptural and pictorial works from the nineteenth and twentieth centuries; the Civic Museum of the Sea, shows the history of navigation from its origins to the end of the last century, with models, instruments and projects. The Civic Museum of Risorgimento is an interesting review of Trieste’s struggle for freedom; the Civic Museum of Art History holds a remarkable collection of archaeological relics, from the Paleolithic to the Roman Age with collections of archaeology, sculpture, painting, ceramics, coins and jewelry.


Italian is the official national language. Friulian language is also spoken in most of the region — with a few exceptions, most notably Trieste and the area around Monfalcone and Grado, where a version of the Venetian language and Triestine dialect is spoken instead. The local languages are more common in the countryside, while in the larger towns (Udine, Pordenone, Gorizia), standard Italian is the predominant language.

Take a visit to the Friuli Venezia Giulia region via the video below:

Friuli Venezia Giulia Cuisine

The food culture has been enriched by the historical melting pot of peoples, languages and traditions, with influences from the Mediterranean and Slavic countries detectable in a range of flavors and recipes.

Friuli 3

The legendary San Daniele ham and wines from Friuli vineyards have become the ambassadors of Friuli Venezia Giulia food production. There are 8 D.O.C. zones where D.O.C.G. wines are produced, including robust reds such as Ramandolo, Picolit and Rosazzo, the strangely-named Tazzelenghe (do you know how it got this name?). Tazzelenghe, in English, means literally “tongue-cutting or stinging,” which refers to a great combination of acidity and tannins, born from a long, cool growing season. Tazzelenghe is an indigenous varietal that disappeared and only saw cultivation and production as recently as the late 1970s and early ‘80s.


The foremost white wine produced in this region is the Tocai Friulano, as it is called now. Because of a confusion between a Hungarian grape called Tokaj and a French one called Tokay, the European Community had demanded a name change of the French and Friuli grapes allowing Hungary to keep the original Tokaj name.

Seafood dishes include crostacei e conchiglie (a crustacean and shellfish dish), specialities such as boreto from Grado, “scampi a la busara” from Istria, sardoni from the Gulf of Trieste and ribalta vapor from the Marano lagoon.

Montasio, smoked ricotta cheese with the taste of Alpine meadows is the best known cheese of the region and cheeses that are little known but much-loved, are formadi frant and Asìno. Dis

Delicacies such as Sauris cured ham, cured ham from Cormòns, salami, speck (smoked ham), local bacon, brusaola and pitina, smoked meatball of sheep, goat or wild animal are all characteristic foods of the region.

Specialties of the region include frico (a kind of cheese fritter, either soft or crunchy), with musèt and brovade (sausage with soured turnip). Other specialities include cjarsòns (ravioli with a sweet or herb-flavored filling) and gnocchi di susine (plum gnocchi) from Goriziano. You will also find trout (especially the Regina smoked trout from San Daniele), honey, Julia Dop apples, grappas, oils and Slavic desserts such as gubana and presnitz.

If you want to taste and buy typical Friuli products, go to the Farmers’ Market in San Daniele: it’s an open air market organised in collaboration between the San Daniele Agro-food Park and the Slow Food Movement.

Recipes from Friuli Venezia Giulia

friuli9 Frico with Potatoes and Cheese

Asiago is a good replacement for Montasio cheese.

Ingredients for 1 frico ( 4 people):

  • 8 oz (250 grams) of potatoes
  • 1 onion
  • 9 oz (260 grams) of Montasio cheese, cut into small cubes
  • 2 tablespoons olive oil
  • Grated Grana Padano cheese


Place potatoes in a pot of cold water; when it begins to boil cook them for 20 minutes. Drain and mash with a fork.

In the meantime chopped the onion. Heat the olive oil in a medium skillet and add the onion. cook until lightly brown. Add the mashed potatoes to the pan with the cheese cubes. Flatten the mixture with a wide spatula and cook until the underside is brown.

Slip the spatula under the mixture and flip it over. Cook until brown on the bottom.

Sprinkle with the grated grana padano cheese, cut into four and serve as an appetizer.


Fresh Pasta with Poppy Seeds and Sugar

This is an unusual sweet sauce not usually found in Italy.

For the pasta:

  • 2 tablespoons salt
  • 1 pound fresh egg tagliatelle or reginette pasta

For the sauce:

  • 6 tablespoons unsalted butter
  • 2 ounces poppy seeds
  • 1/4 cup sugar


Make the pasta:

Bring 5 quarts of water to a boil. Add the salt and the pasta. Cook until al dente; then drain, reserving about 2 cups of the pasta cooking water.

Make the sauce:

Warm the butter in a small skillet over medium heat. Add the poppy seeds and warm through until aromatic, about 2 minutes. Keep warm.

Transfer the drained pasta to a large serving platter and toss with the warm poppy-seed butter. Add some of the reserved pasta cooking water, as needed to thin out the sauce; it should coat the pasta nicely. Sprinkle with the sugar and toss again. Serve hot.


Cevapcici with Roasted Red Pepper and Eggplant Sauce

Serves: 4



  • 8 ounces ground beef
  • 8 ounces lean ground pork
  • 1 onion plus 2 tablespoons finely chopped onion, divided
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Dash cayenne pepper


  • 1 large red bell pepper
  • 1 small eggplant
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon sugar
  • Dash cayenne pepper


To prepare the Cevapcici:

In a medium bowl, combine the ground beef, ground pork, 2 tablespoons chopped onion, garlic, paprika, salt, black pepper and cayenne pepper. Roll the mixture into sausage shapes about 3 inches long and ¾ inch in diameter.

Preheat a grill (or heat a large skillet over medium-high heat). Place the sausages on the grill; cook until done, about 5–6 minutes, turning to brown each side.

Serve with the sauce and the onion, chopped.

To prepare the Sauce:

Preheat oven to 400°F. Place the bell pepper and eggplant on a baking sheet; bake until the eggplant is tender and the bell pepper skin begins to brown, about 30–40 minutes. When the bell pepper is cool enough to handle, remove and discard the skin, stem and seeds.

Slice open the eggplant and scoop out the flesh. Place the bell pepper and eggplant in a food processor, along with the olive oil, vinegar, sugar and cayenne pepper; purée until smooth. Season to taste with salt.


Friuli Chocolate Fondue


  • 2 bananas
  • 12 fresh, ripe strawberries
  • 2 pears
  • 1 lemon, cut in half
  • 1 ¼ lbs (500 gr) dark melting chocolate of excellent quality, chopped
  • 3 tablespoons heavy cream, slightly scalded
  • 2 tablespoons rum


Wash all the fruit. Slice the bananas and pears into wedges and rub with the sliced lemon to keep them from turning brown. Take care not to use too much lemon as it will alter the flavor of the fruit.

Melt the chocolate pieces in a double boiler.

Remove from the heat and add the rum and the heavy cream.

Serve the chocolate sauce in a warmed ceramic (or clay) bowl and arrange the fruit around it.

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