“I don’t like pistachio!” Strange, right? Believe it or not these words came out of my mouth when I was a young child in

I am happy to again present our Jewish Holy Days & Observances dessert menu. One of my primary goals as a pastry chef, is

At L’Arte we celebrate and recall the profound influence of Arabo-Siculo cuisine on Sicilian pastry arts. The sweets we offer during Ramadan and for

For Halloween this year we designed and built, using black gingerbread, a homage to a world-famous Italian castle. A fun project and something we

Preparing and participating in the presentation of elaborate dessert tables while working in Sicilia was one of my favorite experiences. Known as the “Venetian”

I really enjoy the changing seasons. It helps inspire me to think about what produce we should be using to incorporate into our desserts. Fresh

How does a delicate and low-key biscotto, with humble origins survive in the midst of the modern feast of San Gennaro? Read our article to learn more!

As promised in my August blog, Jewish-Italian Desserts for Holy Days & Observances, below is a simple but delicious recipe for Crostata Ricotta e

"Mangia la frutta, che ti fa bene!"(Eat fruit, it's good for you). I can still hear my grandmother telling me this while encouraging me

Summertime in Sicily means it's granita time. Granita is refreshing and tasty, made with water, sugar and different flavorings, the most popular being almond, lemon, orange, and coffee. A simple

I clearly remember the day I knew I wanted to learn how to make gelato.  I was just 10 years old, living in Ragusa,

My goal when sourcing sodas from Italy is to identify those that pair well with our sweet and savory products. I also want sodas

Carnevale, the Great Feast! Think of it as a big final Italian party before Ash Wednesday, the restrictions of Lent and its more pious observances. From

Italian cuisine culture is contemporary but has very ancient roots. So, it is really difficult to discuss Italian desserts without considering the history that

Coffee at L'Arte, as throughout Italy, is a very important part of our dessert and caffe culture. It is not an afterthought. We go

I love ricotta! It's an incredibly versatile whey cheese. They have been making it in Italy, using the same methods, virtually unchanged, since the

At L'Arte, we generally use Russello flour imported from Sicily and in particular for a number of our specialty products. We use Russello for