Dolcissimo: Delicious Sweet Things from Italy

Front Cover
Ryland Peters & Small, 2004 - Cooking - 68 pages
Italians have the world's sweetest tooth. No excuse is needed to partake of dolci (sweet things), be they ice cream, a cake, or a confection packed with fruit and nuts. Italy is blessed with a geography and climate that will grow virtually anything. In the north, they love creamy desserts. In central Italy, fruits abound to be made into open tarts and jams. In the south, they could not live a day without a gelato or granita. In Dolcissimo, Maxine Clark brings you easy-to-follow recipes for all the best Italian sweet dishes. Try Fruit Desserts, such as Peaches and Raspberries in Sparkling Wine, and Warm Zabaglione with Pears Poached in Marsala. Or Frozen and Chilled Desserts such as the legendary Monte Bianco, made with chestnuts and cream, Cassata Siciliana, Gelati, and Panna Cotta. Tarts include a crostata with pumpkin marmalade, a torta with fruits of the forest, and a walnut tart. Cookies include Savolardi (Italian ladyfingers for dipping in zabaglione) and Baci di Dama (little choc

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