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Lia Perillo

Italian style Crostata

Not sure about the origins of this sweet, but I certainly remember the delicious crostata (to encrust) my aunt used to make when I visited Bari the first time. Pasta frolla is the Italian short-crust pastry dough also used to make La Pastiera Napoletana (see Enzo’s recipe) and made with flour, sugar, butter, baking power, grated lemon/orange rind, eggs and homemade jam.

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Dolci
Lia Perillo

Pastiera Napoletana for Easter

The mermaid Partenope lived in the Gulf of Naples and the music of her voice spread across the ocean so the story goes… one day she received delicious gifts from the people who loved her…she received this delicious pastiera

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Dolci
Lia Perillo

Sweet Panzerotti

Enzo’s special recipe dates back centuries, and is a
family favourite especially during the Christmas and Easter festivities. Half-
moon shaped biscuits with special jam filling perfect to start the day or for
afternoon ‘healthy’ snacks.

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