All recipes from "Italian" from the blog "The Italian baker" - page 2

Canestrelli biscuits - The Italian baker

Give a go at these buttery canestrelli biscuits (or canestrini), a classic shortbread biscuit from Northern Italy.

Blueberry and almond frangipane tart - The Italian baker

In collaboration with Brixton Windmill and using their organic wholemeal flour For those who don’t know it, I have a lot of love for wholemeal flour (and wholemeal ingredients in general).

Fluffy white sandwich loaf - The Italian baker

This light, fluffy and incredibly soft white sandwich loaf is a classic recipe that you want to keep on hand.

Carrot and ginger spritzer tarts - The Italian baker

#EatYourCocktails my grandma used to say.

Marses - The Italian baker

When I was a kid, my mum used to make a traybake made with melted mars bars and puffed rice, all simply mixed together and let to set in the fridge for a couple of hours.

‘Pick-me-ups’ (or tiramisu bites) - The Italian baker

Tiramisu is probably the most known Italian dessert and one of my favourite ones.

Cappuccino white chocolate fondant - The Italian baker

Who can resist a chocolate fondant pudding with its smooth gooey centre? I have always loved chocolate fondant puddings.

The Italian breakfast: cappuccino and croissant (or ‘cornetto’) - The Italian baker

I love breakfast.

Vanilla and banana domes - The Italian baker

One of the first sweet treats my girlfriend made for me when we got together was one of her family recipes.

Raspberry and lemon white chocolate mousse tart - The Italian baker

Happy birthday to me! I mean, seriously, happy birthday to me.

Rhubarb-filled orange biscuits - The Italian baker

A few days ago, a friend gave me some stalks of fresh rhubarb from their allotment.

Toffee and figs ‘fregolotta’ tart - The Italian baker

This recipe brings me back to my Venetian origins.

Apple curd tart with crème fraîche whipped ganache - The Italian baker

We all know that winter months offer limited options in terms of seasonal fruit to play with, unless you spent the previous summer making preserves and jams (or you live in the Caribbean).

Mortadella mousse and pistachio mini tartlets - The Italian baker

Cooked or cured meats in Italy fall under the generic term 'salumi' or 'affettati', which literally means “sliced”.

Kiwi fruit tart (‘crostata’) with creamy English custard - The Italian baker

The humble “crostata” is one of Italy’s most classic and recognisable bakes, which is eaten throughout the country in all sorts of variations, shapes, sizes and fillings.

Rainbow chard and smoky mushroom savoury tart - The Italian baker

Springtime brings back to the table a huge variety of seasonal fresh fruit and vegetables that are usually not available during wintertime (or well, most of the times they’re available anyway but don’t really taste as good as they do when they’re in.