Though you may associate bocconcini with the tiny mozzarella balls sold at Italian markets and cheese shops, the word simply means "little bites" (the veal in this stew is cut into bite-size pieces). When...

This budino (“pudding” in Italian) is a refined take on bread pudding.

Although uva means “grape” in Italian, Concords are native to North America. A velvety sorbet brings out their inky, foxy intensity.

A semifreddo is an Italian soft-frozen custard mousse. Grappa, which is floral and just a little edgy, bumps the musky, intoxicating sweetness of the melon up a notch....

This semifreddo (Italian for"half-cold") is like a softly set ice cream that doesn't require churning. Grappa lends the poached fruit character and depth.

A little fancier than a fruit salad yet almost as easy, this cool combination of musky cantaloupe and honeydew gets an unexpected fillip from icy granita.

Our editors especially love these Italian classics and modern twists, which are sure to satisfy on cold winter nights.

In these tender, elegant cakes, the Italian dessert wine Vin Santo contributes intoxicating flavor that’s played up by the addition of plump grapes.

The difference between fresh and commercially prepared ricotta is proven dramatically with this cheesecake.