Photos of Italy -
Home Advertise Articles Email Forum News Store

Art, Cuisine, Famous Italians, Festivals, Folklore, Genealogy, Holidays, Hotels, Photos, Real Estate, Sports, Travel and More

  • Buying Property Guide
  • City/Island Guides
  • Inheritance Guide
  • Regional Guides
    Surname Collection
    Add your name to the collection.
    Authentic Italian recipes for you to enjoy.
    Photo Galleries
    Enjoy photos of Italy, wine making & more.
    Proverbs in Italian & English.
    Our Paesani
    Weekly column dedicated to today's Italy.
    by Francesca Di Meglio

    Italian Memories
    Articles on growing up Italian.
    by Cookie Curci

    Una Mamma Italiana
    Articles for Italian mammas.
    by Tiffany Longo

    Learn Italian
    English-Italian guides
    Spanish-Italian guides.

    Molto Italiano
    Sign up for our FREE newsletter.
    Test your knowledge of Italy.
  • Tony's Cassata (Ricotta Pie)
    Recipe contributed by Tony Ferrante
      Pie Ingredients
    • 1 pound cake
    • 3 - 8 ounce packages cream cheese, softened
    • 1 pound whole milk ricotta
    • 1 1/2 cups sugar
    • 6 large eggs
    • 1/4 cup corn starch
    • 2 tablespoons lemon juice
    • 1 teaspoon vanilla
    • 1/4 cup butter, melted
    • 8 ounce sour cream
    • 1/2 cup pistachio nuts, broken

      Glaze Ingredients

    • 1 cup confectioners sugar
    • 1 tablespoon lemon juice
    • 1 tablespoon butter, melted
    • Hot water
    Let all ingredients come to room temperature first -- prevents most cracking. Heavily butter a 12x3 inch spring form pan with the butter. Cut pound cake into 3/8" thick slices and line the bottom and sides of the pan, pressing the cake into the butter. Fill in any gaps with crumbs. Pour ricotta into a large mixing bowl. Add cream cheese. With mixer at high speed beat until smooth and creamy. Beat in sugar, then eggs. With mixer at low speed, beat in corn starch, lemon juice, and vanilla. Beat in butter and sour cream at medium speed until very smooth, scraping bowl frequently. Pour into pan. Float pistachio nuts on top and gently press them just under the surface. Bake in a 325 oven for 90 minutes. Turn oven off. Let cake stand in oven 1- hours more. (DO NOT OPEN). Remove and chill in pan. Remove sides of pan and trim any excess cake edges to filling height. Make a thin glaze and brush cold cake crust several times.

    Recipe Index

    Submit a Recipe

    Print This Recipe


    Follow Us

    Featured Item


    Buy Now on Etsy

    American Grown With Italian Roots

    Buy Now

    American Grown
    With Italian Roots
    Shirts & Novelties

    Partner Links


    Italiansrus Gear
    Proudly display the colors of Italy with these great products.

    Speak Italian? Speak it better! Subscribe to Tutto italiano Today!
    The world largest online retailer for Premium Italian Fashions.

    | Home | Email | Forum | Newsletter |

    Copyright © 1998-2024 Anthony Parente. All rights reserved.