| This Week in Italian Food |
| It's so easy to make your own infused liqueurs at home, and that way you can control the sweetness, flavor, and make sure that they're made with organic, top-quality ingredients, without any unnecessary artificial colors, flavors or other additives. |
 | Danette St. Onge
Italian Food Expert |
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| Make Your Own Limoncello |
| This traditional digestivo from the Amalfi Coast is a light, crisp, and refreshing after-dinner drink for a hot summer's night. |
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| Make Your Own Nocino |
| Less well-known, but equally delicious, this liqueur made with green walnuts and spices, originating in the Modena area, is fantastic poured into an espresso, over vanilla gelato, or sipped on its own after a meal. |
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| Lemon-Ricotta Cake made with Limoncello |
| This simple cake from Naples, made with semolina flour, fresh ricotta, lemons and limoncello, is traditionally made for Carnival but is a great light dessert at any time of year. |
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