Mietta's Logo

Introduction to Desserts

Larder | Basics | Antipasto | Soups & Broths | Pasta | Fish | Poultry | Meat | Vegetables | Desserts

Introduction to Desserts | Almond Tart | Apple Strudel | Chestnut Mousse | Chestnut Tortini with Zabaglionel | Chestnut 'Ravioli' | Chick Pea Fritters | Roma's chocolate Cake | Chocolate Pear Cake | Chocolate Pudding | Crema Cotta | Florentine Fritters | Lemon Tart | Milk Rice | Stuffed Peaches Geonovese | Peaches in Red Wine | Peaches in Sparkling Wine | Pears in Red Wine | Quince Crostata | Ricotta Crostata | Spumone | St Joseph's Day Pastries | Tiramisu | Walnut Semiffredo, Persimmon Sauce | Zabaglione


Search Mietta's Recipe Collection
Browse Recipes
Archive
Links
Search Restaurant Guide
Browse Restaurant Regions
Email Mietta's
The Mietta Foundation
The Mietta Song Recital Award

HOME RESTAURANTS CHEFS FOOD WINE RECIPES ARTS RECITAL AWARD TRAVEL

Introduction to Desserts

Now that the diner has consumed the (numerous) antipasti, the brodo, the pasta, the fish and/or meat course, the vegetables and the cheeses, the faint hearted may opt for a little fresh fruit - as many Italians do - but for those made of sterner stuff in this section there is a delicious selection of dolce that will entrance all who venture here.


Top

© Mietta's 1996 - 2003

This page was rendered at: 1:44 PM on Thu, 14 Aug 2003