This week is the last one I’ll be taking orders on the website because I will be focusing my efforts to open a brick-and-mortar store in North-Northeast Portland. There are lots of locations available, and I will be researching them to pick the most convenient one that will bring in the most customers and provide a cozy atmosphere.
It has been fun spending the summer filling your orders, and I’m grateful to those of you who braved the online system to place them. Special thanks to the folks at The Arrow Coffeehouse who helped provide the location for pickups and were always ready to help me in my endeavor.
Hope to see you soon in the neighborhood or at my new store in the future!
A rustic tart is the special this week. A galette featuring a cornmeal crust and the end-of-season sweet peaches. The cornmeal gives a sweet taste and ample texture to the tart.
The cookies include Frollini, with two halves sandwiching strawberry jam and an end covered in chocolate, and Della Nonna, the slightly savory sesame seed cookie.
If you never have had a cannoli, or if you haven’t had one in a while, here’s your chance to get one. Not to brag, but I’ve heard many people exclaim after first tasting my cannoli that it “is as good as the ones from New York.”
As a former New Yorker, I take this as high praise because Italian American food is a distinctive and well-loved cuisine, and New Yorkers are not the type to gush with praise. Purchase my mini cannoli for $3.50 each, or three for $10.
The special tart of the week is a mascarpone mixed berry tart. Sweetened mascarpone and heavy cream with a hint of orange is topped with an assortment of fresh berries.
The cookie box includes Zaletti, with crunchy cornmeal and sweet currants; and Frollini, crumbly butter cookies dunked in chocolate.
This week’s special tart will be Pasticciotto. This almond custard-filled tart is made with a short crust pastry and topped with sliced almonds. It is popular in Sicily and other regions of Italy including Naples and Salento in Puglia. It’s made with different flavored custards and some are filled with sweetened ricotta.
To celebrate Labor Day weekend, try some of our cookies by the pound. For our cookie box this week we have Anise biscotti, S cookies, Amaretti, and Nocciola, a hazelnut butter cookie coated in powdered sugar.
We had such a good time last month that we are repeating Zeppole Day again this Saturday, the last Saturday of August, noon-2 pm. Note the time change!
In honor of the eclipse, this week’s special will be—Black and White cookies. They will be mostly black to mimic the eclipse and sold individually.
For the cookie box there are Rum Raisin biscotti and Della Nonna sesame seed cookies.
When I was a kid, the last days of summer before school began found me a little nervous and excited. Nervous to start a new year with all of its challenges, and excited to pack in as many fun activities as possible. If you are going out of town for the eclipse or to get your last summer outing in, hopefully you’ll be back in time to order our biscotti box. It includes the basics this week: Anise biscotti, S cookies, and Amaretti. Gluten/wheat-free Amaretti are full of almonds and have a chewy texture. They are different than the Saronno style cookies that are made with finely ground almond flour and are densely crunchy. As always, cannoli are available with chocolate chips and pistachios. Mark the occasion of the total eclipse with a special treat from DiPrima Dolci!
Last weekend was so much fun! Our zeppole day was very successful and it was great to see so many wonderful people. Thanks to all of you for coming.
To treat yourself for getting through the hottest days of the year, this week I’m featuring some of my most favorite cookies: Baci di Dama (Lady’s Kisses), Anginetti (Lemon Drops), and my most favorite biscotti—Honey Almond. Baci are made with hazelnuts or almonds; I use the latter. And the cakey Anginetti are coated with lemon juice-flavored icing so they are nice and tart. The honey biscotti are tawny and crunchy. They are different than any other biscotti you’ve tasted; full of flavor and sweetness of honey.
If you haven’t had frangipane, you’re going to have a new favorite. It is basically almonds, butter and egg, making a rich companion to juicy plums in my Plum Frangipane Tart.
With so many people struggling with aversion to gluten, it’s nice to offer a traditional cookie that is naturally wheat-free, and not a poor substitute for something with gluten. Croccantini are one such cookie that is delicious to all, not just those watching wheat and gluten. The name means “little chocolate thing”, though they have great flavor from the walnuts and chocolate. The cookie box also has Nocciola, a hazelnut butter cookie, and Espresso Lemon Biscotti. The biscotti has a rich coffee flavor with a distinct lemon tone due to the candied lemon pieces baked in them. Our tart this week is a Peach Gallette, made with our cornmeal dough and plump, juicy peaches.
In Italy, every town has a patron saint that is celebrated by an event known as a festa. These events host pious celebrations, including a mass venerating the patron saint and a procession through the town carrying a statue of him or her. Along with these reverent events are other activities, including things like flag tossing, musical shows, and of course, lots of food vendors. New York Italians carry on this tradition with feasts like the San Gennaro Festival in early September, where one of the featured food items is zeppole (think donut hole with powdered sugar). And Portland has had its own festa since 1990 on the last weekend of August in Pioneer Courthouse Square. As a prelude to our Portland Festa, this Saturday, July 29, we will have a pop-up Zeppole Day at The Arrow Coffeehouse, 10 am-noon, serving the iconic treat of the feast of San Gennaro. Zeppole Day was a tradition at my bakery every last Saturday of the month. My customers loved them and savored the special time by bringing friends to join them at our mini-festa. It was always a special event. Hope to see you and your friends.
For this week’s biscotti box we have chunky almond biscotti dunked in dark chocolate, Della Nonna sesame seed cookies, and Zaletti cornmeal currant cookies. And for a tart, it’s tender Sfogliatelle. This is a different version of the pastry offered last week. Instead of the crunchy, scallop-shaped pastry, the tender Sfogliatelle are basically a hand tart with thick ricotta custard filling. It is flavored with candied orange and vanilla just like the crunchy ones.
Business has been a bit slow with vacations and such, so I found the time to make a batch of sfogliatelle, a special pastry originating from and prominent in Naples. Its origins were in hallowed convents where the cloistered nuns found the time away from prayer to craft this labor-and-patience-intensive pastry. Their dutiful hands were able to stretch the dough into very fine strips and delicately assemble them into almost infinite layers. Its name, sfogliatelle, means many leaves and is indicative of the layers. My pastry isn’t as fine as the nuns’, but I think you’ll find them tasty. Place your order early because they are limited in number.
In the biscotti box for the first time are Frollini, the crumbly butter cookie that is dipped in chocolate and layered with jam. Joining them are S cookies and Rum Raisin biscotti. As always, cannoli are available too.