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Cooking with Nonna

Celebrate Easter with these traditional recipes just like grandma used to make from Cooking with Nonna by Rossella Rago
Antoinette Capodicci’s Neapolitan Easter meat and cheese ring (recipe over the page)

Nonna Romana Sciddurlo’s Italian peach pastries

Pesche con alkermes

MAKES 6 pastries ‣ PREPARATION 30 minutes ‣ COOKING 28 minutes

If you peer into the windows of many bakeries in Italy, you will see these gorgeous peaches staring back at you. Italian-Americans have taken to naming them peach cookies, and while some of them are indeed cookies, here they are little half spheres of cake with velvety pastry cream sandwiched between them. These peaches are soaked in a sweet, bitter, red liqueur called Alkermes (or Alchermes), which is used in many desserts. A final coating of granulated sugar gives them the look of real peaches, making them perfect for a spring holiday such as Easter.


• 75g granulated sugar

• 3 tbsp cornflour

• 240ml whole milk

• 1 tbsp double cream

• 3 free-range egg yolks, beaten

• 1 tsp vanilla extract

• the intact peel of one unwaxed lemon, washed


• non-stick baking spray, to grease the pan

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About Italia!

Welcome to this special issue of Italia! a magazine for everyone who loves Italy. Packed with inspiring features for your next trip to this beautiful country – from ten top reasons to visit Lake Maggiore, a weekend getaway to the natural wilderness of the Po Delta, e-biking in the Dolomites and the Temples of Agrigento in Sicily. All this plus risotto mixes and Fiano white wines on test, a spotlight on classic Italian cars, news, best buys and a dual-language current affairs feature!