#biscotti

#biscotti

One Redditor, who claims that they used to work at Sprouts, says that Sprouts' bakery items actually arrive at the store frozen. That may lead you to believe that you're not actually getting very good quality, but the commenter said that, despite that fact, the cookies and pastries are actually quite delicious. They specifically called out the jalapeño-cheddar muffins as being especially tasty.

Everything revolves around the food. Instead of trying to tweak a recipe to fit with a sweet or tangy drink, start with the food and ensure it remains the star of the show. The real purpose of seeking an appropriate drink pairing is to create balance with the food. Sweet with salty, bitter with sweet, etc. In this way, food flavors aren't masked with the addition of a drink, but instead are highlighted.

Italian food products and cuisine have infiltrated just about every corner of the globe, but nothing compares to trying classic Italian dishes at their source-and there's so much more than pizza, pasta, and gelato. Don't expect to find the same dishes on menus all over the country. From carbonara in Rome to the best street food in Palermo, each Italian region has its own recipes.

On my last trip, in Bologna, I found yet another way to enjoy Italian coffee (beyond ordering a doppio). One memorable café topped its coffees with fruit powder-infused whipped cream. They were listed under a section on the menu appropriately named "caffe della gioia" (yes, "joy coffee"). These joyful mugs are topped with a generous mountain of whipped cream that can be folded with fruit- or nut powders, like pomegranate, pistachio, orange, wild berries, and aniseed.

Last summer, I found myself in Venice during peak tourist season. The crowds were suffocating. Every piazza felt like a theme park, every restaurant seemed designed for Instagram rather than actual dining. Standing on the Rialto Bridge, packed shoulder to shoulder with thousands of other visitors, I couldn't help but wonder: is this really Italy? That question stayed with me long after I returned to London.

Historically speaking, an osteria was a spartan, no-frills establishment where people would go to have a drink. The original osterias date all the way back to the Roman Empire. If you go to Ostia Antica or Pompeii, you find the osterias of the era. They were like bed-and-breakfasts, with rooms for rent above the dining room where people could listen to music.

Pallabazzer recommends seeing the historic center of Florence at different times of the day. In the early morning, you'll get to experience it "without noise and the pressing pace of crowds." Midday brings droves of visitors, but the destination is "bathed in sunshine." In the evening, "the lights of the street lamps stretch out over the Lungarni [the streets along the Arno River], creating a truly magical effect."

This coccoli, which can be a street food or restaurant appetizer, is truly an icon in Florentine - a term that simply means "from Florence" - fare. The word "coccoli" translates literally to "cuddles," and these fried dough balls do indeed feel like warm little hugs. They're about the size of dumplings; served hot, they've got a crispy exterior to crack into - with just the right amount of grease - where you'll find both fluffiness and chewy doughy-ness all at once.

What goes into the ideal Italian cocktail, as a result, is as much about sociability and presentation as it is about a specific flavor profile or provenance of ingredients. It isn't just a drink, it's a way of life. As soulful as a Puccini-penned opera. As colorful and exuberant as a summer sunset over the Amalfi Coast. Equally as expressive regardless of time or season.

Northern Italian cooking is built for long meals, cold weather, and patience, which is exactly the sort of food you want when settling in for hours of competition. From Lombardy and Piedmont to Emilia-Romagna and Liguria, these regions favor slow braises, creamy risottos, rich broths, and breads meant to be torn and shared. Whether you're feeding a crowd or committing to a cozy afternoon

The ravioli-type dish, also known as casunziei all'Ampezzana, consists of homemade half-moon shaped pasta filled with boiled beets, topped with a sauce of melted butter, Parmesan cheese and poppy seeds. It's a simple dish that harks back to the Alpine region's poorer past - long before Cortina transformed into a winter playground for the international jet set. Even in the coldest days of winter, local families had the ingredients in their cupboards.

If you're unfamiliar with the unabashed pageantry that is Italian cassata, let me enlighten you. The Sicilian showstopper consists of a booze-soaked sponge cake layered with sweetened ricotta that's cloaked in a bright green marzipan cape and adorned with all kinds of candied fruit with decorative piping. It's a cake that demands attention, and one that rejects the notion that simple is best. With cassata, more is more.

Let's talk about holiday baking that goes beyond cookies! These are the festive winter bakes to try. The list includes an ultra fragrant gingerbread cake, a bright citrus loaf, and the perfect flourless chocolate cake. Few people love baking holiday cookies more than me, but a good amount of my favorite December baking happens outside the cookie platter. Think fragrant spice cakes, all things citrus, buttery, and bright - or deep, melty chocolate on the frostiest nights.

Is there anything more delicious than tiramisu? This Italian dessert consists of decadent layers of espresso-dipped ladyfingers and plush mascarpone cream. It's perfectly creamy and only lightly sweet, with a rich dusting of cocoa powder on top. On our first trip to Italy, I ordered it at every restaurant Jack and I went to. It's just that good. After I shared this strawberry tiramisu last summer and this pumpkin tiramisu in the fall, I couldn't resist developing a classic tiramisu recipe too.