Per la versione in italiano clicca qui.
While no single volume could capture every Italian sweet, this book showcases the most iconic desserts in the spirit of our Originale & Gourmet series. We’ve focused on the art of the dessert (saving leavened products for a future dedicated volume), alternating timeless classics with contemporary reinterpretations that make historical recipes feel fresh, vibrant, if not avant-gard.
From the most celebrated icons like Pastiera, Cannoli, and Tiramisù to forgotten masterpieces, we trace the evolution of flavor from historic convents to the laboratories of modern masters, including: Andrea e Giacomo Besuschio (Milan), Chiostro di Santa Caterina (Palermo), Sal De Riso (Salerno), Gino Fabbri (Bologna), Iginio Massari (Brescia), Angelo Musa (Paris).
We couldn’t explore Italian sweets without celebrating the "fine dining" experience. Some of Italy’s most renowned chefs—including Massimo Bottura, Antonino Cannavacciuolo, Moreno Cedroni, Carlo Cracco, Norbert Niederkofler and Giancarlo Perbellini —share their signature desserts. Discover Zuppa Inglese, Meringata, Sbrisolona, and Panna Cotta reimagined through the lens of haute cuisine, allowing you to recreate gourmet comfort food in your own kitchen.
"While French pastry was strictly codified, Italy experienced a different phenomenon: a continuous diversification of the same dessert, with infinite variations in ingredients, technique, and seasonality."
— From the introduction: "The Endless Invention of Italian Desserts"
Original & Gourmet - Desserts is the third volume in the Original & Gourmet series, following Vegetables and Classics. It is available on our online shop.
