Ferrara Bakery -- One of Little Italy's Great Sweet Shops
Get NYC travel tips and read more about the Ferrara's in Little Italy by going to
Also see for a video about the fabulous foods of Little Italy.
This is video I shot on a recent visit to Ferrara's Bakery in New York's Little Italy Neighborhood. Pies, cakes, pastries, cookies and gelato. A feast for the eyes as well as the sweet tooth.
Check out Know Before You Go To New York: Travel Tips From A Licensed New York City Tour Guide:
The Blue Guide New York provides lots more about fun places to visit in New York City. Click on
Snow In Naples
(1961)
Italy.
Elevated shot of the city of Naples. LS. Vesuvius volcano, snow covered and shrouded in cloud. Various shots of snow covered streets in Naples. MS. Two men pour wine over car windscreen to melt the ice. Various shots of a go-cart fitted with skis on the front as it makes its way easily on the ice. LV. Skaters.
(Comb.F.G.)
Date found in the old record - 07/02/1963. Italian voiceover.
FILM ID:2627.04
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New York Live Bakery Week: Italian Bakeries
Lauren Scala kicks off Bakery Week with a look back at the iconic Italian bakery.
Eatalian Cafe: Pizza, Pasta, Pastries & Gelato
Free Lunch takes you to an Italian cafe, bakery, pizzeria, restaurant and factory all in one. Eatalian Cafe was started in Gardena three years ago by Antonio Pellini and Eugenia Catellani, a couple from Italy's gastro-fabulous Emilia-Romagna region. For more information please visit:
Borracchinis - The Best Italian Bakery and coffee in Seattle
Borracchini's Bakery is Seattle's Iconic Bakery, Deli, and Coffee Shop.
They offer Wedding Cakes, Sheet Cakes, Pastries, Bread and more.
A must if you're in Seattle
Pasta Reale ???? Divino Amore ???? dolce napoletano natalizio - Le ricette di zia Franca
Leggi per info sulla ricetta. Di seguito trovi la lista degli ingredienti.
I Divino Amore sono tra i più antichi e classici dolci della tradizione natalizia napoletana. Realizzati con mandorle, zucchero e canditi, ed infine glassati con ghiaccia reale di vari colori. Il loro gusto semplice vi lascerà senza parole.
Aiutaci a far crescere il canale, condividi il video con i tuoi amici.
Instagram: lericettediziafranca
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Ingredienti Impasto:
250 g di Mandorle (non pelate)
220 g di Zucchero
70 g di Canditi
1 Uovo
1 Tuorlo
mezzo cucchiaino di estratto di Vaniglia
buccia grattugiata di un Limone
aroma di Mandorla amara
fogli d'Ostia
Attieniti ai passaggi nella video ricetta per un risultato perfetto.
Non buttare l'albume dell'uovo avanzato. Se l'impasto dovesse risultare secco si utilizzerà per ammorbidirlo.
Tritare le mandorle con metà dello zucchero.
Tritare i canditi con l'altra metà dello zucchero.
L'impasto dovrà risultare appiccicoso.
Far riposare l'impasto in frigorifero per 12 ore.
Per formare i pasticcini aiutatevi con un po' di zucchero a velo.
Ogni pasticcino deve pesare circa 30 g.
Cotti in forno ventilato a 175° C per 10 minuti.
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Ingredienti glassa (dose per un fare colore):
120 g di Zucchero a velo
20 g di Albume d'Uovo
gocce di Limone
Colorante alimentare
Spennellare la superficie dei dolcetti con un velo di confettura di Albicocca e zucchero a velo prima di glassare.
Decorare con un confettino argentato.
Mostaccioli napoletani: ricetta di Salvatore Gabbiano
I mostaccioli sono un dolce natalizio tipico della pasticceria napoletana. La storia di questi dolci risale alla tradizione contadina partenopea, che utilizzava il mosto come dolcificante. Salvatore Gabbiano li presenta nella versione contemporanea fatta di diverse varianti, tutte da provare, anche a casa.
Guarda i video di Italiasquisita dedicati ai dolci di natale:
1. Struffoli della Pasticeria Sirica
2. Roccocò della Pasticceria Leopoldo
3. Panettone di Sal De RIso
4. Panettone di Alfonso Pepe
In collaborazione con il Mulino Caputo
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Italian cakes, desserts, pastry and... (Paragon Food Experience Pt2)
... good ol' cappuccino.Join Lyn and Eva for high-tea where they go Italian at COVA Pasticceria.They sample a wide selection of cakes, pastries, breads and cookies and sip on a mean cappuccino.
Sant'Egidio del Monte Albino. Salerno. Nuovo successo per le lezioni di pasticceria
Sant'Egidio del Monte Albino. Salerno. Nuovo successo per le lezioni di pasticceria. Si ripete con successo il corso sui lievitati promosso dal Nuovo Cescot Confesercenti e tenuto dal Mastro Dolciere Alfonso Pepe...agro24.it
Napoleon cake Recipe - Russian Style Mille feuille
Napoleon cake (mille-feuille) is made of puff pastry layers, filled with Diplomat Cream or German Buttercream (pastry cream lightened with whipped cream or butter). Napoleon is one of the most popular and loved cakes worldwide, although its exact origin is unknown. There are many recipes and versions for Napoleon. Grandma Emma and Leon are happy to share theirs. Get the recipe here:
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The Secret For Making Authentic ITALIAN SFOGLIATELLE
This delicious dessert is an absolute treat! The sfogliatella is a symbol of the city of Naples.
RECIPE
Ingredients
THE DOUGH
• 500 gr flour
• 1 tbsp salt
• 175 ml water more if needed
• 25 gr honey
THE FILLING
• 450 ml whole milk
• 100 gr white sugar
• 1 pinch salt
• 150 gr semolina flour
• 500 gr ricotta
• 1 egg large
• 1/2 teaspoon vanilla extract
• 1 pinch cinnamon
• 50 gr candied orange peel finely chopped
FOR BRUSHING/TOPPING
• 150 gr unsalted butter or lard
• Confectioner’s sugar
US Customary - Metric
Instructions
1. In a large bowl, combine the flour and salt. Add water and honey, and then mix to create a stiff dough. Then gradually add water.
2. Place the dough on the counter and knead until it’s smooth and supple. Wrap in plastic wrap and refrigerate for 30 minutes.
3. After 30 minutes, split the dough into 4 pieces. Get one piece, then roll through a pasta machine. Roll using the widest setting, then fold in half and roll again. Do the same on each dough. Repeat this process until you create smooth sheets by gradually decreasing the width on each roll.
4. When the sheet is at 1mm thick, lay it on the surface and apply a thin layer of lard or butter. Create thin sheets of the other doughs as well and roll them into similar thin layers.
5. Roll up the first thin sheet to create a tight sausage shape.
6. Next, wrap the next thin dough sheet around the original sausage shape pastry dough, layering up to create one large cylinder. Cover with a saran wrap and chill for 1 to 2 hours for the pastry to firm up.
7. Now, to make the filling. Place the milk, sugar, and salt in a sauce pan and bring to a boil. Add the semolina flour until it thickens and becomes smooth. After it has cooled down, transfer to a bowl. Then, add the remaining ingredients, stirring all the while to create a smooth, thick filling. Set aside, preferably inside the fridge.
8. Preheat oven to 375°F.
9. Bring out the pastry roll and cut them into 1 cm-thick pieces. Use your fingers, greased with lard or butter, to make an impression on the center to create a cone shape.
10. Get the filling and scoop a spoonful into the hollow and press the edges of the pastry together to lock. Repeat these for the rest, and line up all pastries on the tray.
11. When you’re done putting filling on all the dough pieces, bake the pastries for about 30 minutes.
12. When done, allow to cool for only a couple of minutes before sprinkling them with confectioner’s sugar. Serve immediately.
FULL RECIPE AND HISTORY
Basara Milano Venezia sushi pasticceria . San Marco 1089 Venezia
Re Panettone™ 2011: Alfonso Pepe (Pasticceria Pepe, S Egidio del Monte Albino, SA)
Re Panettone™ 2011, 26-27 novembre, Spazio A ex Ansaldo, Milano
Le graffe dello Chalet Ciro: ricetta originale senza patate
Dove si mangiano le graffe più buone di Napoli? Se lo chiedete a un napoletano, vi risponderà senz'altro allo Chalet di Ciro. Un piccolo chiosco sul lungomare di Mergellina, dove da tre generazioni, ogni giorno dell'anno fino a notte fonda le ciambelle dolci si contano come le onde del mare. Italiasquisita pubblica per la prima volta la ricetta originale delle graffe dello Chalet di Ciro illustrata dal pasticcere Francesco Amoroso!!
Altri dolci tipici campani di Italiasquisita:
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Day Trip to Sorrento, Italy Travel Guide
Join us for a day trip to Sorrento, Italy in this this travel guide as we visit for the day from Pompei. Highlights of our trip to Sorrento, Italy include wandering around the streets, popping into cafes, visiting fishing villages, eating seafood pizza at a pizzeria and drinking local limoncello.
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Day Trip to Sorrento, Italy Travel Guide Video Transcript:
Considered the official start of the Amalfi Coast, the cliff-perched town of Sorrento makes for a quick and easy day trip. We caught the train in Pompei at Villa dei Misteri and took the Circumvesuviana line all the way down the coast. Our plan for the day? To eat and wander around without much of an itinerary.
Since we were visiting just before the holidays, the streets were decked out with all sorts of Christmas decorations. We befriended a few dogs along the way, and then we found a spot to indulge in coffees and pastries.
After walking through the town, we started making our way down to the waterfront, more specifically, to Marina Grande. This harbour is line with pastel-coloured buildings, boats bobbing in the water, and lots of seafood restaurants.
After walking the length of the marina and browsing through menus, we finally settled on a restaurant for lunch: Zi’Ntonio Mare.
Making our way back to town, we also attempted to visit Sorrento Cathedral, but we arrived outside of opening hours so here’s a quick look from the exterior.
From there, we continued down some of Sorrento’s pedestrian-friendly side streets, which were lined with small shops and outdoor produce stalls. Limoncello seemed to be by far the most popular souvenir, so if you’re looking for a taste of the famed lemon liqueur, this is a good place to stock up!
Our last stop of the day were the Cloisters of San Francis, where there was a small art exhibition taking place. These cloisters are also located in small park with great views of the coastline and the Mediterranean Sea, so we enjoyed the views one last time and then it was time to head back.
This is part of our Travel in Italy video series showcasing Italian food, Italian culture and Italian cuisine.
Music by Mic-Keys via SoundCloud:
MOSTACCIOLI - Neapolitan chocolate Christmas cookies
Mostaccioli are the traditional Christmas treats of the city of Neaples and Campania region: a spicy dough is cutted in a rhombus shape and then baked. Once they’re cooled down you can dip your mostaccioli in dark chocolate and let them dry before… eat them with people you love!
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★ STEP BY STEP RECIPE (WITH PICS):
★ INGREDIENTS (for 20 pieces)
Cake flour 500 g
Sugar 300 g
Water 250 g
Ground almonds 150 g
Unsweetened cocoa powder 30 g
Orange zest 1
Baker’s Ammonia 3 g
Dark Chocolate 500 g
Pisto 5 g (Pisto is a mix of Neapolitan spices: white pepper, cinnamon, nutmeg, star anise and clove mixed, grounded and then roasted for a few minutes).
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Best Italian Bakery and Cafe Charlotte NC
Meet Dominica Clementi, Owner of Nona's Sweets Bakery and Cafe. Original recipes handed down for generations. Great meeting place for business or pleasure! Contact 704.717.6144. Interview by Nancy White, The Healthy Cells Chick
Struffoli: la ricetta di Sabatino Sirica (con Cornucopia di croccante alle mandorle)
In un laboratorio artigianale di San Giorgio a Cremano (NA) Italiasquisita ha immortalato per voi un vero e proprio spaccato di storia della cucina partenopea e nazionale.
Sabatino Sirica, maestro riconosciuto della pasticceria napoletana, ci rivela la sua ricetta degli struffoli all'interno di una Cornucopia di croccante alle mandorle decorato con canditi.
Il più famoso e coreografico tra i dolci tradizionali napoletani, lo struffolo, invade le case partenopee in diverse ricorrenze, anche se è conosciuto ai più come dolce natalizio. Ne esistono diverse versioni, ma SIrica ha tenuto a precisare che lo struffolo deve ''fare male'' sotto i denti, e per questo non produce struffoli morbidi ma solo croccanti e fritti, secondo la più rigorosa tradizione napoletana.
Sponsor: Molino Caputo
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Pan di Spagna, la ricetta di Massimo De Grazia della Pasticceria Cosi di Firenze
Pan di Spagna classico, alto e soffice, ricetta facile e veloce spiegata passo dopo passo dal Pasticcere Massimo De Grazia, della Pasticceria Cosi di Firenze, vincitore della puntata fiorentina di Cake Star
Guarda tutti i video della serie Le ricette del Cosi
00:31 - Ingredienti
00:45 - Le uova uova e zucchero
01:01 - Gli stampi
01:08 - Come imburrare gli stampi
01:39 - La bacca di vaniglia
01:53 - La montata uova e zucchero
02:15 - L'aggiunta della vaniglia e degli aromi
02:27 - La farina
03:26 - La preparazione degli stampi
03:29 - La cottura
04:02 - Sformare le basi
04:28 - La bagna
04:41 - Il taglio del pan di spagna
05:19 - La crema chantilly
05:28 - I frutti di bosco
06:06 - La decorazione
Music: Snowy Day by Middelthon
#pandispagna #pasticceriacosi #solocosebelle
Cannelés de Bordeaux at Rendezvous french patisserie at Salt Spring Island
How to make cannelés de Bordeaux.
Ingredients :
1L of milk
450g of sugar
300g of white flour
3 egg yolk
1 whole egg
vanilla extract
rhum