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Cantaloupe and Campari Pops

Posted July 10, 2012 By Adri

Ghiaccioli fatti in casa

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It’s summer. It’s hot. Want an ice pop? Or perhaps an aperitivo – maybe some Campari over ice? The truth is you can have both. Try a Cantaloupe & Campari Pop, a remarkably refreshing Aperitivo on a Stick (sorry, I couldn’t help myself on that one.) And all the credit goes to the just released book People’s Pops, published by Ten Speed Press. Read more… »

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Mirtilli Mandorla Pops

Posted June 30, 2012 By Adri

Blueberry Grappa Pops

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I was inspired to make these pops as I looked through my copy of People’s Pops by Nathalie Jordi, David Carrell and Joel Horowitz. The authors are the owners of New York City’s People’s Pops. They manufacture thousands of Pops per week, but it was not always that way.

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Like so many artisanal producers, they started out small using the very same home pop maker I do. Although their equipment has been upgraded, their Pops are the same. They are still made from best quality fresh fruit, vegetables and liquor and sweetened with simple syrup just as they were on Day One. Read more… »

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Crostata di albicocche e amaretti

Posted June 23, 2012 By Adri

Apricot and Amaretti Tart

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Summer stone fruit is coming in, and if you want to dress it up, try this crostata. It’s apricot season now, but if you miss the window, fear not. This crostata will work beautifully all through summer – plums, peaches and nectarines are great here. And once fall and winter bring a chill to the air, try apples and pears. This is the original all weather dessert. Read more… »

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Punch Abruzzo Float for Father’s Day

Posted June 16, 2012 By Adri

William Crocetti

Well, Father’s Day is here, and I hope you all spend a wonderful day with your dads. My dad, William Crocetti, passed away many years ago, but I think of him often. That’s him in the photo. He enjoyed fountain specialties, so I thought I’d create something special in his honor. Of course, I looked first to Punch Abruzzo, the wonderful liquore from Italy. It is great over ice cream, and with its rum and coffee notes, spice and orange, is perfect in a float.

Here’s to you Dad. You would have loved this! Read more… »

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Crema al Forno con Punch Abruzzo

Posted May 26, 2012 By Adri

Baked Egg Custard with Punch Abruzzo

Crema al Forno con Punch Abruzzo

Punch Abruzzo


Infused with Punch Abruzzo, this silky liaison of milk, cream and eggs is comfort food that speaks Italian. Punch is a liquor from Abruzzo, the homeland of my grandfather, Gaetano “Pop” Crocetti. The flavor of Punch is a remarkable combination of citrus, coffee, chocolate notes and tobacco with a hint of rum and a hearty dose of spice. It’s got character, just like Pop.


Treat the eggs carefully and you will be rewarded with a smooth custard with a soft interior. First “scald” the milk, cream and sugar, a technique that involves heating them just until bubbles appear around the edges of the pan, far below the boil. Next, slowly combine the hot mixture with the eggs to “temper” them, ensuring that the heat of the heat of the oven does not shock and curdle them. Read more… »

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Crostata di nocciole e caramella

Posted May 6, 2012 By Adri

Hazelnut and Caramel Crostata

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Decadence in pastry, a tender hazelnut crust holds dark chewy caramel and toasted nuts. If you love caramel and hazelnuts, this is for you. Finished with a drizzle of bittersweet chocolate and accompanied with sweetened whipped cream, this is fine dining at home.

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This crust calls for ground hazelnuts. You can grind them yourself, either in a nut grinder or in the food processor fitted with the metal blade. One caveat, however, Read more… »

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