On March 8th in Italy, La Festa delle Donne or International Women's Day is celebrated by giving bouquets of bright yellow mimosas to mothers, wives, girlfriends, daughters and female friends.  In following with this tradition, mimosa cakes are also baked on this day and can be found in bakeries throughout Italy. The varieties are endless and include several variations of fruit and alcohol ingredients, but one of our favorites is that of Academia Barilla, adapted for you below. Enjoy!

Ingredients

For the sponge cake:

• 2 ½ oz all-purpose flour

• 2 ½ oz potato starch

• 5 oz sugar

• 6 eggs

For the Chantilly cream:

• 2 cups milk

• 2 eggs

• 2 egg yolks

• 3 ½ oz sugar

• 1 oz all-purpose flour

• Lemon zest

• ½ stick vanilla

• 7 oz heavy cream

• 1 ¾ oz confectioners sugar

For the syrup:

• 1 cup water

• ½ cup Kirsch (dry cherry liqueur)

• 3 oz sugar

Potatoes croquettes, crocchette di patate, is a typical dish from the area of Modena.

Translated this recipe means 'passatelli pasta with formaggio di fossa cheese in a chicken stew'. It was sent to us by the Albergo Ristorante I Tre Re between near Rimini and San Marino.

I do not know if you are able to help me. I have searched many avenues without success. My husband has many fond memories of his mother's cooking. One particular recipe he is yearning for is ciccioli bread that she used to make. It had rendered pork in the batter. I would very much like to create this bread. Perhaps you can help me. Thank You. R.P.

This recipe in Italian is actually 'coniglio farcito con fave in porchetta' in Italian. Translated this recipe means 'rabbit stuffed with broad beans and roast pork' and was sent to us by the Albergo Ristorante I Tre Re located near Rimini and San Marino.

I would be most grateful if you could advise me of the recipe for Torta Di Patate that I have eaten in Emiglia Romagna (Piacenza area). G.J.

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This delicious Italian risotto recipe with vegetables is a serving suggestion taken from a box of organic superfino carnaroli rice picked up in Rome, although the producers are based in Modena with the rice cultivated in the province of Vercelli.

Cappelletti are small pasta squares filled with pork and ricotta cheese, particularly popular as part of Christmas Day lunch in regions such as Friuli, Emilia Romagna, Umbria and Le Marche. They are typically consumed in a brodo or broth.

Salve, i Cappelletti sono una pasta ripiena tipica di Reggio Emilia e provincia e la ricetta è questa.

Cappelletti or 'caplèt' in local dialect are typical of the province of Reggio Emilia. This is the definitive recipe for this type of ravioli pasta sent to us by the Redazione IAT-RE.