(photo credit: BOAZ LAVI)
For years I’ve been perfecting my grandmother’s Hanukka recipes, all of which of course require an incredibly large amount of oil. But this year I decided to try something a little different. I contacted my Italian colleague Rosela Yona, the head pastry chef at Biscotti. Yona began her career in Italy, where she completed her culinary studies, and then worked at Frontoni in Rome.Together, Yona and I chose a number of recipes for fried foods hailing from various regions of Italy. I apologize ahead of time that none of these dishes are dietetic, and some of them even include powdered sugar and syrup in addition to large quantities of oil.
Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>