9 posts tagged pasticceria

Cafe Campbell, Campbell Posted on May 14th, 2008 by Vanessa When looking for gelato, Italians in the Bay Area are looking for two things: the texture and the taste of the one they enjoy at home. I have found that often I run into gelaterie that either have one or the other, but rarely both.

The quest for a good Italian bakery seriously consumes Italian expats. In fact, you can eventually find a restaurant that serves a pasta dish you like, and if not you can always make your own! However, bakery and pastry items are a different story.

What's with the Red Velvet love? And by Red Velvet we mean cupcakes--of course. Judging from the signs I've seen in storefronts on 30th Avenue, "We sell Red Velvet cupcakes", "Red Velvet cupcakes available here," there's certainly a demand for these spongy sensations.

Last week, I polished off what was left of the Christmas torrone that was left in the candy dish on my desk. I was parsing it out slowly, weekly, hoping to stretch out the nutty-sweet pleasure until Easter candy would arrive. Alas, the last few pieces went down my throat during a painful round of convulsive sobbing over the exchange rate.

Last week, I polished off what was left of the Christmas torrone that was left in the candy dish on my desk. I was parsing it out slowly, weekly, hoping to stretch out the nutty-sweet pleasure until Easter candy would arrive. Alas, the last few pieces went down my throat during a painful round of convulsive sobbing over the exchange rate.

Click photos to enlarge. One of the cutest shops on Center Street happens to be one of the nicest bread and pastry bakeries in Boston, just across the street from the lovely church with the Tiffany windows we saw last week. We got there around two o'clock in the afternoon and, although most tables were taken, you could still relax and enjoy your drinks and pastries.

Terrizzi Pasticceria – 35-14 30th Ave, Astoria, NY 11103 718.726.9698N/W Train to 30th Avenue Many of us look forward to a weekend, treating ourselves to a nice brunch. But what about breakfast? We often skip it, saving our calories and our dough for a bigger meal.

This is a very elegant dessert that I'm sure you will love. It has three components. Ripe pears poached in a spiced red wine, a velvety smooth pastry cream, and a sweet wine reduction. *Poached Pears in Red Wine-Peel 2-3 pears and core them from the underside.

Zanarini, an elegant cafe and pasticceria, was very close to where we were staying in Bologna, Italy, so we would walk past it several times a day. It always looked so inviting, whether in the morning for a quick breakfast, a coffee break, lunch or aperitifs in the evening with limitless buffet snacks.