Hailing from parts of Friuli-Venezia Giulia, Abruzzo, Veneto and other regions of Italy, the Ladies' Committee from Club Italia come together every month in the Sydney suburb of Lansvale to uphold the ...

Eighty-one year-old Adelide LaPosta has been making crostoli pastries since she was seven and she guards no secrets in the recipe for the traditional Italian treat. “No. No. No. I give to everybody. I ...

In Padova, Treviso, and Venice (and elsewhere in Italy) sugar-dusted mounds of these fried cookies are served at weddings and holiday celebrations. They’re essential at pre-Lenten festivities ...

Crostoli is the indulgent, not-so-healthy form of pasta, made of eggs, butter, flour and sugar. Instead of being put to boil, pasta dough is shaped into thin ribbons and deep-fried until golden, then ...

Peel rind off 2 of the oranges with a potato peeler, slice thinly into strips. Place in small saucepan of water and bring to the boil; drain. Repeat twice - this removes any bitterness from the orange ...

Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring often, for 5 minutes or until onion softens. Add the tomato and stock and bring to the boil.