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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

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.

FOR THE PASTRY CREAM

• 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

FOR THE CAKES

• non-stick baking spray, to grease the pan

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About Italia!

We have a splendid line-up of features to inspire your travels this month: our cover star Lake Maggiore has a wealth of stunning locations to explore, both around its shores and on the lake itself. If you like a good hike, our itinerary around the byways of a small corner of Maremma will defi nitely stretch your legs. For cricket fans we have the extraordinary tale of a most unlikely team – and they are really rather good! We have e-biking in the majestic Dolomites and we meet a 3-star chef there who’s really making a difference. And for culture vultures, we have the story of the rise, fall and rise again of Venice’s aptly-named La Fenice opera house.