The Parrozzo [par-ròz-zo] according to the Abruzzo native Gabriele D’Annunzio, a famous Italian writer and poet, after testing the chef Luigi D’Amico’s bake: “This new cake is so tasty that looks like saint Cetteo’s craze, as if he put the rich and fertile earth into your oven, and there it slowly changes into the sweetest among any other sweet thing.”
… Sweet Recipe: Almond & Pistachios Mini Parrozzi
Another super Sweet Recipe: Fried Carnival Pastries the Chiacchiere… “Chiacchiere” are a crunchy and crumbly holidays pastry sheets, usually made during Carnival time.
… Sweet Recipe: Fried Carnival Pastries the Chiacchiere
Linzer cookies (in German Linzer Augen, “Linzer Eyes”) are biscuit-size versions of the Linzer cake.
… Sweet Recipe: Sara’s Linzer Cookies
For Pasta Lover: here’s the Holidays Stuffed ‘Paccheri’. Who said that you can’t have a friendly slap 🫣 on Christmas Day? That’s what happens when you cook paccheri [pàk-ke-ri] pasta.
… Pasta Lover: here’s the Holidays Stuffed ‘Paccheri’
Alchermes-flavoured “peaches” are a typical Italian traditional peach-shaped pastry. They remind me of my childhood holidays because I used to have them at Christmas, Easter and on Mother’s Day.
… Sweet Recipe: Cream Peach Cookies
The Grape Jam Biscuits or “Stuffed Celli” are little biscuits filled with jam, a tipical pastry from Teramo area, available everywhere in Abruzzo region.
Try this sweet recipe: Sara’s Soffioni Abruzzesi… Abruzzo Soffioni are a sort of cupcakes, made of a dough similar to a lighter shortcrust pastry, being made with oil instead of butter.
… Sweet Recipe: Sara’s Soffioni Abruzzesi
“Cicerchiata” cluster-cake is made up of tiny sweet dough fried beads. They are slathered with honey and decorated with almonds and colourful sugar bits. This cake is widely popular in Southern Italy, with subtle variations but with different names.
… Sweet Recipe: Orange Cicerchiata – It’s Carnival Season!