Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Domenica Marchetti

  • Recipe

    Sweet-and-Sour Pickled Beets with Spring Onions

    These beautiful magenta pickles, spiced with juniper, clove, bay leaf, and cinnamon, are delicious alongside simple roast chicken or fish. Spring onions will lend a mild onion flavor, while scallions…

  • Recipe

    Sweet-and-Sour Pickled Carrots and Fennel

    In this somewhat unusual combination, crunchy carrots take on the lovely flavor of fennel. Use a mix of colored carrots—gold, orange, and red—if you can find them. The darker ones…

  • Recipe

    Sweet, Sour, and Spicy Pickled Melon

    You’ll be pleasantly surprised the first time you take a bite of these lightly pickled melon balls. They’re hot, sweet, and tangy but also bursting with the fresh flavor of…

  • Recipe

    Sweet-and-Sour Pickled Peppers

    For me, the aroma of roasted peppers is the aroma of Italy. Walk down any side street in midafternoon, especially in summer, and you will surely come across that sweet…

  • Recipe

    Calcionelli (Honey-Nut-Citrus Turnovers)

    These fried pockets of almonds and honey are traditionally made with Punch Abruzzo—a sweet liqueur made from caramelized sugar and the zest of lemons and oranges—but Cointreau, Grand Marnier, or…

  • Recipe

    Pistachio Amaretti

    These cookies are crisp on the outside, chewy on the inside, and a subtle shade of green all over. Pistachios are grown in Sicily, so it’s traditional for Sicilians to…

  • Recipe

    Lemon-Iced Ginger Biscotti

    Traditional almond biscotti get a holiday makeover here, with a triple blast of ginger—ground, crystallized, and fresh—to evoke gingerbread and brightly flavored lemon icing as a final flourish.

  • Recipe

    Ricciarelli

    These cookies from the almond-growing region of Siena date back to at least the 15th century. They’re melt-in-your-mouth tender, but with a nice chew. Their cracked, snowy-white tops make a…

  • Recipe

    Coffee Hazelnut Chifferi

    These buttery, delicate crescents from the Italian Alps are similar to cookies from Germany and Austria. In fact, this recipe is inspired by one given to my mother by a…

  • Recipe

    Classic Almond Biscotti

    These crisp, lightly sweet biscotti are traditional, but with the addition of lemon zest and vanilla and almond extracts for a flavor boost, plus baking powder to keep the cookies…