Publisher's Synopsis
There is not just one way to add a little bit of sweetness to our days: there
are 130 of them, all carrying a guarantee from a great Italian culinary institution.
A new volume edited by Academia Barilla for the series I grandi classici della
nostra tradizione by White Star will make this long and irresistible journey
through Italy—by way of nougats, meringues and tiramisus.
Delight in tarts, pies and leavened desserts from the oven, fresh cream pastries,
spoon desserts, various types of biscuits, unsurpassable chocolate, sensual
mousses, delicious ice creams and sorbets, gourmand fried desserts, and aromatic
fruit delicacies.
Designed with the invaluable consultation of Mario Grazia, chef and pastry
chef at Academia Barilla, this volume gathers the best in Italian desserts: 130
recipes in all, among the most important and famous in the world. Each recipe
has been thoroughly tested, so that the instructions for preparation are accurate
in all respects and correspond to the practical procedures effectively followed in
the kitchen. Accompanying photographs feature the dishes as prepared by the
chef, guaranteeing the absolute reliability of the images. In addition to the many
outstanding photographs, the collection is enriched with culinary curiosities: for
example, do you know who invented zuccotto?
