100 DESSERTS FROM ITALY

To understand Italian desserts is to understand the history of Italy itself. Far from being just a collection of recipes, these sweets are a map of the peninsula’s diverse geography, from the Alpine peaks of the north to the sun-drenched coasts of the south. Rooted in the philosophy of la materia prima (quality raw ingredients), Italian pastry-making prioritizes the essence of the ingredient over complex chemical manipulation. The book aims to focus on five dessert recipes from each of Italy’s 20 regions and will recommend three outstanding pastry outlets in each of the regional capitals.