Bake the Book: Dolci
With trays of creamy gelati, fluffy squares of tiramisu, petite cookies, and rustic crostatas, Italian desserts are a many-splendored thing. But the dolci listed off here don't even begin to do justice to all of the sweets you'll encounter when in Italy. In lieu of booking a ticket for sweet-centric tour up and down the boot, we're turning to food historian Francine Segan's gorgeous new cookbook, Dolci, for a two-week jaunt through the desserts of Italy.
For Dolci, Segan, a true Italophile, has compiled a show-stopping collection that truly represents the longstanding Italian fascination with sweets. She's traveled from region to region seeking out not only stellar takes on familiar desserts but also unique specialities that rarely make their way to these shores. Familiar olive oil and ricotta cakes are interspersed with lesser known sweets like Cantaloupe Cake with Asti Spumante and and Buckwheat Red Currant Jam Cake. And for true aficionados, she's even included a chapter entitled "Weird and Wonderful, Unique and Unusual Desserts" that includes only-in-Italy creations such as a Chocolate Eggplant and Radicchio Almond Carrot Cake.
We'll be kicking off our two week tour of dolci Italiani in Tuscany with Sweet Rosemary and Grape Foccacia, then traveling to Campania for a Ricotta Pear Cake, and moving on to Emilia-Romagna for an Angel Hair Pasta Pie with candied citron.
Win A Copy!
Thanks to the generous folks over at Stewart, Tabori & Chang, we are giving away five (5) copies of Dolci this week.
All you have to do is tell us about your favorite Italian dolci in the comments section below.