Got a phone call...need your help

oh, i have an amazing tiramisu recipe...it's at home though...i'll pm you when i get home and send it to you...i have TONS of italian pastry recipe's...wow..i'm so excited...I can definately help u with italian deserts...its in my blood

First of all CONGRATS!! To be known like that must feel amazing!!! I'm sorry I know nothing about Italian foods.. BUT I do watch alot of Food Network. Everyday Italian is one I love watching..She is a true Italian, check out her recipes.. Good Luck!!
http://web.foodnetwork.com/food/web/searchResults?searchString=italian%20desserts&site=FOOD&searchType=Recipe
This includes some recipes from Mario Batali too..

WOW! Congratulations. Sounds like a great opportunity. In my house we grew up on cannoli and pizelle cookies. Both are easy and classic Italian.

The only one that I have is call an Italian pillow cookie. DH grandmother who was from sicily gave it to me before she passed away. If you want the recipe for it I will PM it to you. It is very good. I also have one that is called italian holiday cookie if you want to try that one also let me know

I just wanted to say good luck and Congrats.

Here is a recipe for cannoli shells and the traditional ricotta filling. You can also buy cannoli shells or use puff pastry and bake instead of deep frying. Cannoli tubes can be found at kitchen stores or on-line for about $10 for four.

Cannoli Shells

(Makes about 1

3 cups flour
1/4 cup sugar
1 tsp. cinnamon
1/4 tsp. salt
3 TB. shortening
2 eggs, well beaten
2 TB. white vinegar
2 TB. cold water

1 egg white, slightly beaten

Vegetable oil for deep frying

Sift together flour, sugar, cinnamon, and salt. Cut shortening in with a pastry blender until the pieces are the size of small peas. Stir in eggs. Blend in the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
Add additional flour, if needed, to get a smooth dough.

Wrap in plastic wrap and refrigerate 30 minutes.

Set out 6 aluminum cannoli tubes. Heat oil in a deep saucepan to 360 degrees F. Cut an oval shaped pattern from cardboard about 6x4-inches. Roll chilled dough on a lightly floured surface to 1/8-inch thickness. Place the cardboard pattern on dough and cut out as many as will fit on the dough. Wrap dough loosely around tubes slightly overlapping opposite ends. Seal ends by brushing with egg white and pressing together. Fry only as many shells as will float uncrowded in the hot oil. Fry until light golden brown, 3-4 minutes. Remove cannoli shells to paper towels to drain. Cool slightly and remove the tubes. Cool shells completely. Using a pastry bag or a small spoon, fill the shells with the filling from both ends. Do not fill the shells until up to an hour before serving, as the filling will make the shells soggy. Sprinkle ends with reserved chopped pistachio nuts and dust with confectioners sugar.

Traditional Ricotta Filling
4-1/2 cups ricotta cheese
1 cup sugar
1 TB. vanilla
1/2 cup mini chocolate chips *
1/2 cup pistachio nuts,coarsely chopped
Confectioners sugar for dusting

Combine ricotta, sugar, and vanilla. Beat until smooth.
Stir in chocolate chips or candied fruit. Reserve pistachios and confectioners sugar for garnish. You can use 1/2 cup of finely chopped semisweet chocolate. Chopped candied orange peel or citron can be substituted for the chocolate chips or you can use 1/4 cup of each.

Pizelle cookies require a pizelle iron (kind of like a waffle iron with a very delicate, intricate pattern). If you want more information on that, let me know.

A twist on the cannoli shells that I get rave reviews on is to use pizzelles instead. While they are still warm, roll them around the cannoli tube and set seam side down to cool. People seem to like them more b/c they aren't fried. You can still dip the ends in chocolate.

Pignolis are great italian cookies as are biscotti and both can be made in several different ways. Bowties are popular too. I know I have more suggestions in my head but am drawing a blank right now! If I remember to get back on later, I'll add more suggestions!

Congratulations!

How about biscotti and Amaretti. These are classic Italian cookies. You can find recipes on line or in most Italian cookbooks.

I think I read that Almond Biscotti are the most traditional, but there are a zillion kinds these days.

Here is an Amaretti recipe, but I haven't tried it.
http://www.italianmade.com/recipes/recipe365.cfm

Good Luck!

here is the recipe for the italian pillow cookies

1 c. shortening
1 c. sugar
2 tea vanilla
1/4 tea salt
4 eggs
4 hard cooked egg yolks
3 3/4 c. all-purpose flour
1/2 c. whipping cream
1 (10 oz) jar orange marmalade, divided
1 egg white

cream shortening in large bowl, add sugar, beat until light and fluffy. Add vanilla and salt beat well. Add 4 eggs (one at a time) beating after each addition. Press egg yolks thru a sieve onto cream mixture; stir until well blended.

add flour to mixture alternating with the cream. begining with and ending with flour. Stir well after each addition. cover and chill dough overnight.

work with one-forth of dough at a time keeping remaining dough chilled until ready to use. roll to 1/4 inch thick on a well floured surface, cut into 2 inch squares. place 1/4 tea of marmalade in center of each square. fold dough into a traingle, and presss edges together with tines of a fork. brush tops of cookies with egg whites. place on a greased cookies sheet 2 inches apart bake at 350 for 15 minutes or until lightly browned. spinkle with powder sugar when cool.

here is the italian holiday cookies

1/2 c. butter
1/3 c. sugar
1 egg yolk
1/4 tea vanilla
1 c. + 2 tbl all-purpose flour
1/2 tea salt
1 egg white beaten lightly
1 c. flaked coconut

cream butter in large mixing bowl, gradually add sugar, beat until light and fluffy. add egg yolk and vanilla and beat well

sift together flour and salt gradually add to creamed mixture, stiring well. chill dough until easy to handle about 2 hrs.

shape dough into balls dip in egg white and roll in coconut. place on greased cookie sheet. press thumb into it to make a small well (not too big) bake at 300 for 20-25 minutes cool. add any flavor of perserves you like to fill the thumb print