Unlike most American fruit pies, this specialty of Italy is best served icy cold so it makes a fabulous warm-weather dessert, perfect for strawberry season
This classic Italian cake with a fine yellow crumb dates to at least the late 19th century but has a 21st-century twist thanks to pastry maestroIginio Massari.
Jerusalem artichokes are especially popular in Piedmont, where they are a key ingredient in the area’s famed bagna cauda, as well as many risotto and pasta dishes like this one.