Baked sweets

Baked sweets

This volume from the Cooking School series returns to the world of desserts, following biscuits, puddings, and jams, completing the panorama of traditional Italian pastry-making, always with a focus on informed and healthy choices. This is a highly useful book for learning how to prepare, step by step, excellent baked goods—shortcrust or puff pastry, filled, leavened, sweet breads and desserts made with stale bread, and more—to be enjoyed on many occasions: breakfast, snacks, afternoon tea, lunches, and dinners for family and guests alike. The many specialties included paint a picture of the Italian confectionery tradition, from the "poorer" preparations to the rich desserts once reserved for holidays. The selection of ingredients, the description and instructions for using the tools, and the photographic illustrations of the various techniques are some of the elements that will allow you to follow the recipes—simple, precise, and packed with tips and interesting facts—suggested by chefs and pastry chefs from Slow Food-selected osterias, while also creating an interesting space for further study. A great opportunity to explore your creativity in the kitchen and have fun, filling your home with fragrances and aromas.