There is not just one way to add a little bit of sweetness to our days: there are 130 of them, all carrying a guarantee from a great Italian culinary institution.
In addition to the many outstanding photographs, the collection is enriched with culinary curiosities: for example, do you know who invented zuccotto?.
Accompanying photographs feature the dishes as prepared by the chef, guaranteeing the absolute reliability of the images.
Each recipe has been thoroughly tested, so that the instructions for preparation are accurate in all respects and correspond to the practical procedures effectively followed in the kitchen.
Designed with the invaluable consultation of Mario Grazia, chef and pastry chef at Academia Barilla, this volume gathers the best in Italian desserts: 130 recipes in all, among the most important and famous in the world.
Delight in tarts, pies and leavened desserts from the oven, fresh cream pastries, spoon desserts, various types of biscuits, unsurpassable chocolate, sensual mousses, delicious ice creams and sorbets, gourmand fried desserts, and aromatic fruit delicacies.
A new volume edited by Academia Barilla for the series I grandi classici della nostra tradizione by White Star will make this long and irresistible journey through Italy—by way of nougats, meringues and tiramisus.
There is not just one way to add a little bit of sweetness to our days: there are 130 of them, all carrying a guarantee from a great Italian culinary institution
