Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily [A Baking Book]
Potter/Ten Speed/Harmony/Rodale, Oct 8, 2013 - Cooking - 224 pages
An authentic guide to the festive, mouthwatering sweets of Southern Italy, including regional specialties that are virtually unknown in the US, as well as variations on more popular desserts such as cannoli, biscotti, and gelato.
As a follow-up to her acclaimed My Calabria, Rosetta Costantino collects 75 favorite desserts from her Southern Italian homeland, including the regions of Basilicata, Calabria, Campania, Puglia, and Sicily. These areas have a history of rich traditions and tasty, beautiful desserts, many of them tied to holidays and festivals. For example, in the Cosenza region of Calabria, Christmas means plates piled with grispelle (warm fritters drizzled with local honey) and pitta 'mpigliata (pastries filled with walnuts, raisins, and cinnamon). For the feast of Carnevale, Southern Italians celebrate with bugie ("liars"), sweet fried dough dusted in powdered sugar, meant to tattle on those who sneak off with them by leaving a wispy trail of sugar.
With fail-proof recipes and information on the desserts' cultural origins and context, Costantino illuminates the previously unexplored confectionary traditions of this enchanting region.
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½ cup ½ teaspoon ¾ cup airtight container almond cookies almond paste amarena cherries baking sheet Basilicata Biscotti bowl butter Calabria Campania candied orange peel cannoli cassata chopped cinnamon confectioners cooked cool completely crema desserts dough drained egg whites eggplant evenly fichi Fig Syrup flavor flour fresh ricotta fried gas mark gelato glaze GLUTEN FREE granulated sugar hazelnut heat ice cream inch inthe intoa Italian juice kosher salt large eggs layers limoncello liqueur miele milk minutes mixture mosto cotto mousse nuts ofthe orup Palermo parchment paper Pasta Pastiera pastry cream pastry shops pears pieces pistachios plastic wrap Preheat the oven Puglia rack recipe refrigerate ricotta ricotta cream ricotta filling roll room temperature saucepan semolina serving sfince Sfogliatelle Short-crust pastry Sicily Southern Italy spatula splatter screen spoon stir sweet tablespoons tart thedough Tomake Torta tothe Transfer ultrafine-mesh strainer usea wheat berries whisk witha zeppole