Italian Peach Cakes

Italian Peach CakeItalian Peach Cakes are light and sweet desserts reserved for special occasions. They present beautifully and are fairly easy to bake and construct, if you have the right tools. The cake and custard are simple and flavored with Peach Brandy.

Our Fante’s recipe was developed by Jeanne Fante. In this post, we included a different method of decorating that involves a little less work and a little more liqueur! “Decorating” the peach cakes is done with Alkermes liqueur, granulated sugar and a peach leaf. You, too, can make beautiful and delicious peach cakes to impress guests at your next special event!

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Torta Pasqualina – Easter Pizza

Chef Fritz BlankChef de Cuisine Frederick Carl (Fritz) Blank Jr
Easter, April 2010

For the first time in about almost 16 years, this spring I have not made “Easter Pitz” (as my Sicilian mentor “Old Man Tony Amato” back in the late-1950’s/early-1960’s called these wonderful seasonal Italian culinary hallmarks). The recipe I use today (when I do make them) is the same one that he taught me way back then. I have never forgotten his instructions and techniques, and it stands as one of the very best renditions I’ve ever sampled (of course I am prejudiced).

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Carnevale! Carnevale! Ogni Scherzo Vale!

Finished CrostoliThis phrase is indicative of Carnivale – “Fat Tuesday, a day when every prank is allowed,” a final day of celebration before the start of the Lenten season. My family hails from a pastoral area of Friuli and Carnevale means something delicious in our home – Crostoli.

Friuli, a region of Northeastern Italy is famous for its wine, cheese, San Daniele prosciutto and a language that is unrecognizable as an iteration of Italian. Picture this: my summer vacations consisted of playing at our aunt’s house in the country, chasing the rabbits, collecting eggs from the chicken coop and helping to wash clothes in the stream in front of the house. In the middle of all this, my five foot tall mother wanders out into the fields wielding a scythe to expertly cut grass to feed the rabbits.

Crostoli is made from items found in most kitchens. They are easy and inexpensive to make, and result in a crisp and not overly sweet bite of heaven. They are, in fact, known in other parts of Italy as “Angel Wings.” It is a fun family project, as the dough is fragile and timing critical in the recipe.
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