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When a winter’s chill threatens to overtake you after a day skiing Cortina or Livigno, consider a Bombardino. It’s the Italian Alpine delight that warms the fingers and restores your energy. This rich, boozy winter drink, part cocktail, part dessert, was invented in 1972 by Aldo Del Bò. He was a ski-lift operator in Livigno who mixed the hot egg custard, zabaione, with whiskey to revive a frostbitten skier. “Accidenti, è una bomba!” the skier reportedly exclaimed. “Accident, it’s a bomb!” and a legend was born.What most visitors don’t realize is that every order of bombardino drops you squarely into one of Italy’s longest-running culinaryRead More →

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A delectable diamond-shaped almond cookie, ricciarelli symbolize the golden age of Siena. Their origin dates to the 14th century when legend has it that knight Ricciardetto della Gherardesca brough the cookies back from the crusades. Today, Tuscans enjoy them at festive occasions, especially Natale when ricciarelli are savored with a glass of Vin Santo. Like marzipan and other medieval Mediterranean sweets, ricciarelli are made from finely ground almonds and only require a few ingredients, the nuts, egg whites, and sugar. The bright flavor of orange zest is their only flavoring although a splash of almond extract may be added.Use finely ground almond flour when making these cookies. And be careful not toRead More →