Forza Italia!
Photography by Michael Alberstat
Enjoy a taste of Italy, finishing dinner on a high note with the attractive ice-cream-and-cookie dessert (shown above). Cut 1 Hazelnut Chocolate Pizzelle (recipe below) in half; place half on plate and top with 1 scoop Gelato di Banana al Rum (recipe below); press second pizzelle half into ice cream on angle. Sprinkle with chopped toasted hazelnuts.
Recipes
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Prosciutto and Melon
Farmer's markets teem with ripe, juicy melons, such as cantaloupe, honeydew and muskmelon. Their sweet flavours pair well with thin curls of prosciutt... -
Thick-Cut Veal Chops with Rosemary, Capers and Lemon
Veal piccata is a favourite trattoria dish; we have incorporated its fresh lemon-parsley notes and added pungent capers to give our veal chops a heady... -
Braised Leeks with Parmesan
If you are not accustomed to eating leeks, this is a tasty introduction. Serve with cherry tomatoes lightly sautéed with minced garlic and olive oil. -
Gelato di Banana al Rum
Italian ice cream is smooth, is never overly sweet and should creamily submit to the touch of a spoon. This recipe calls for slightly overripe bananas... -
Hazelnut Chocolate Pizzelle
Pizzelle are crisp, waferlike Italian cookies. To make them, you need a pizzelle iron, which is available in specialty kitchen shops. You can buy read...
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