Category Archives: Dessert

Peaches in Wine

Peaches in wine is a simple snack or dessert that we Italians serve during summer when peaches are in season. It’s very easy to do. I take organic peaches, washed and sliced (pits thrown away). I use a food-safe glass container to soak my peaches in wine, but you can use a pitcher or bowl too. You can also slice only one peach if it’s just for you, but we do a bunch and let them soak. I prefer to use Chianti or another red wine, but you can use any wine you’d like. I keep the container in the refrigerator and eat them as a snack until they are gone.

Peaches in Wine

8 small organic peaches or 6 larger organic peaches

1- 1 1/2 bottles Chianti or red wine, enough to cover peaches

food-safe glass storage container or pitcher

Wash and slice peaches, throwing pits away. Put peaches in clean glass jar and cover with wine. Cover container. Refrigerate–usually for a few hours to a day and then enjoy!

–Dina Di Maio

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Little Italy Isn’t Dead: Caffe Palermo

Periodically, there’s an article about how Little Italy is dead or dying. Yes, it’s more of a tourist destination and less of a neighborhood where Italian people live. There are still some Italians there, and there are Italian-American-owned businesses there. A recent article in the New York Times made me want to write a series on Little Italy Isn’t Dead and feature some of the businesses there.

Caffe Palermo

Caffe Palermo is home to the king of cannoli, but they also have other great pastries too like this wonderful cassata cake. The café was opened in 1973 by John DeLutro. It’s definitely a must during the San Gennaro festival.

cassata from Caffe Palermo

 

Little Italy Isn’t Dead: The Legendary Ferrara

Periodically, there’s an article about how Little Italy is dead or dying. Yes, it’s more of a tourist destination and less of a neighborhood where Italian people live. There are still some Italians there, and there are Italian-American-owned businesses there. A recent article in the New York Times made me want to write a series on Little Italy Isn’t Dead and feature some of the businesses there.

Ferrara

Ferrara, a legendary Italian pastry shop, opened in 1892 by Enrico Scoppa and Antonio Ferrara.  The fifth-generation pastry shop gained fame when Enrico Caruso became a regular.  Ferrara’s became well-known for its cannoli and torrone.  Talk about being a kid in a candy store.  I take one look at the glass case of glistening glazed fruit atop an array of pastries in a myriad of colors, and I’m mesmerized.  The pastry case at Ferrara’s is a work of art.  When I talk to people who’ve never been to an Italian bakery, I show them pictures of Ferrara’s.  Everyone in my family will attest to Ferrara’s being the gold standard of New York Italian pastries.

Ferrara’s pastries

Calandra’s Bakery

I thought I had died and gone to heaven when I stepped inside Calandra’s Bakery in Fairfield, New Jersey.  Well, this is my idea of heaven.  Tall cases of colorful revolving cakes, a wall of crusty breads, and cases and cases of pastries glistening with sugary glazes.  This bakery is the epitome of an Italian bakery.

The bakery was started over 50 years ago by Italian immigrants Luciano and Ortenza Calandra.  Today, they are a mini empire with three bakeries that supply over 500 establishments in four states as well as restaurants and hotels.

Gorgeous lobster tails with custard or cannoli cream.

rum baba

St. Joseph’s Day zeppoles in custard or cannoli cream

cookies

I got a box for the road with lobster tails, cannoli and a sfogliatella.  Really great sfogliatella, crispy and flaky with a delicious filling.

My favorite was the pepperoni bread.  This brings me back to childhood. Absolutely delicious!

 

Portuguese Egg Custard Tarts, or Pasteis de Nata

pasteis de nata

Pasteis de nata (or pastel de nata) are egg custard tarts found in Portugal and Portuguese-influenced countries. These deliciously creamy tarts have a characteristic browned shine on top. You can find a delicious version of them at Portuguese restaurant Lupulo in Midtown.

pasteis de nata

They can also be found in regular or Nutella at the delightful Portuguese café and bakery Café Mauro in North Arlington, New Jersey.

pasteis de nata

 

The New Italy in New York: Rossopomodoro Neapolitan Cuisine

Rossopomodoro is a restaurant in the West Village specializing in Neapolitan cuisine.  I would classify it as a modern take on Neapolitan cuisine that also highlights some of the classics like Margherita pizza and dishes like pasta
Genovese.  I met a dear friend here for lunch.  The host and waiter were friendly and made this a lovely experience.

For a starter, we shared the polpetta di melanzane, or eggplant meatballs, which of course, were vegetarian. And very good!

For our entrees, we got pizza to share. First, the Margherita pizza.  This pizza was very nice.  The tomato sauce in particular had a very fresh, sweet tomato flavor.  This pizza was not as “wet” in the middle as Neapolitan-style pizza tends to be.

We also got the Genovese pizza with mozzarella di bufala, basil pesto, pecorino and chili.  This pizza was a bit spicy with the chili but not unpleasantly so.  Just the right amount.

The bright red and green colors on our table were reminiscent of the Italian flag!

For a side dish and a bit of vegetable, I got the broccoli rabe, which was cooked perfectly–not bitter at all.

For dessert, we had the semolina lemon cake with strawberry gelato.  This had such pure, delightful lemon flavor that you really did not need the gelato.  The cake was that good on its own.

We also shared the Nutella panna cotta. Cream and Nutella, what more can I say?

A highlight about the menu for those with gluten issues is the gluten-free pizza, which from the sound of reviews, is pretty great.

The New Italy in New York: Unico Taste of Sicily

New York is continually hosting new immigrants. Due to high unemployment and negative economic forces in Italy, many Italians are seeking work and opportunity elsewhere, much like their cousins did 100 years ago. These new immigrants/expats are moving to other parts of Europe and the United States, particularly New York. Some are opening food-related businesses in areas that used to be predominantly Italian, like Little Italy, the West Village or Soho.

Unico looks to be one such business. A café in Soho across from the predominantly Italian Roman Catholic church of St. Anthony of Padua, Unico specializes in Sicilian cuisine. It is a small, hole-in-the-wall spot, but it serves contemporary Italian breakfast items like coffee and pastries, as well as snack foods like arancini (rice balls) and sandwiches to traditional Sicilian desserts like cassata and cannoli. Some of it could be classified as Sicilian street food like the panelle (chick pea fritter) sandwich and the arancini with various fillings like eggplant or mushroom and fontina.

On my visit, a hot day, I got some gelato, lemon and cassata. Both were yummy. I was able to try a sample of cannoli, unfortunately it had been sitting out in the sun, so it’s not the best example. The food looks very good here, and I’d like to go back and try something more substantial besides gelato.

In general, I wouldn’t say Unico (which means “unique” in Italian) is unique because Italian and Sicilian-style cafes have been in the city for over 100 years. But I would say the cornetti, pastries with sweet or savory fillings, are the unique item that you wouldn’t find elsewhere, especially the savory variety. “Cornetto” or plural “cornetti” is the Italian word for croissant. Usually, in the United States, these are served plain or as a sandwich, not with fillings. So that is something unique to try.