The typical products from the Terra Padovana' is the name of a handy booklet produced by the Province of Padova to press upon us that the territory is not all Grana Padano cheese and Vini DOC Colli Euganei.
Aside from the sweet American potatoes surprisingly growing in the commune of Anguillare and Stroppare, the apples, pears and peaches of the territory make a wonderful fruit pie.
Read on for mustard from Cremona
5 large apples, 200gr flour, 2 eggs, 3 glasses of milk, half a glass rum, 40gr caster sugar, 1 grated lemon peel, 100gr butter for frying, 1 sachet of vanilla sugar or cocoa or cinnamon powder
Core and peel the apples, then slice them into pieces which are not too thin. Place the apples slices on a large plate and soak them in the rum. Leave to one side for 10 mins.
This recipe forms part of the 'Lunch for Lent' menu kindly provided by the The Cordon Bleu School of Culinary Arts in Perugia.
250 gr flour, 15 gr beer yeast, 125 ml lukewarm water, 2 liter peanut oil for frying, granulated sugar.
The sugar level content of this famous Naples dessert clearly betrays its Arabic origins and the lemons of the Amalfi coast give it a flavour all of its own. Making it at home could be a huge disappointment, but there's no excuse for not giving it a go.
The image of the rum babas was taken by Delicious Italy at a delightful pasticceria in the town of Marina di Camerota, province of Salerno. The owners explained to us how they had moved from Naples some years ago to live in this resort town along the Cilento coast.
350gr white flour, 150gr sugar, 4 eggs, 100gr butter, 30gr yeast, milk, lemon, rum, salt