Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily
A bona fide manual for the bubbly, scrumptious desserts of Southern Italy, including local fortes that are for all intents and purposes obscure in the US, just as minor departure from increasingly well known treats, for example, cannoli, biscotti, and gelato.
As a follow-up to her acclaimed My Calabria, Rosetta Costantino gathers 75 most loved treats from her Southern Italian country, including the districts of Basilicata, Calabria, Campania, Puglia, and Sicily. These regions have a background marked by rich customs and scrumptious, excellent pastries, a significant number of them attached to occasions and celebrations. For instance, in the Cosenza area of Calabria, Christmas implies plates heaped with grispelle (warm wastes sprinkled with nearby nectar) and pitta 'mpigliata (cakes loaded up with pecans, raisins, and cinnamon). For the blowout of Carnevale, Southern Italians celebrate with bugie ("liars"), sweet singed batter tidied in powdered sugar, intended to snitch on the individuals who sneak off with them by leaving a wispy path of sugar.
With fall flat verification plans and data on the sweets' social inceptions and setting, Costantino lights up the already unexplored confectionary conventions of this charming area.
About the Author
Born and raised in Verbicaro, Calabria, ROSETTA COSTANTINO moved to Oakland, California, with her parents at the age of fourteen.She earned a chemical engineering degree at the University of California, Berkeley, and spent twenty years working in Silicon Valley. Now, often assisted by her mother, Maria, she shares the techniques and tastes of the traditional Calabrian kitchen in her popular cooking classes. She is the author (with Janet Fletcher) of My Calabria: Rustic Family Cooking from Italy’s Undiscovered South, which was nominated for an IACP award in 2011. Rosetta lives in Oakland with her husband and two children. Learn more at cookingwithrosetta.com
Born and raised in Verbicaro, Calabria, ROSETTA COSTANTINO moved to Oakland, California, with her parents at the age of fourteen.
I love this cookbook. True, as mentioned in some reviews, this is not for beginners or the faint of heart. But the recipes are accessible to someone with reasonable kitchen skills. The desserts are unique and not ones your friends or family are creating. You'll never find these desserts in the local PTA book. Plan on multiple steps and the need to pay attention, but the rewards....-Rick P.
My father was born in Tricarico in the province of Matera, Basilicata. Finding this dessert book really brought my dad back to his home town and allowed him to relive his childhood. This made me so happy to find the old desserts he use to love as well as become my new favorites. The pictures are gorgeous and really make baking simple.-Michael
I eagerly bought this book to expand my baking knowledge of Southern Italian desserts. Yes, I am always on the lookout for the perfect cannoli,sfogliatelle and other somewhat traditional recipes. Not surprisingly,this volume delivers on those , but the greatest surprise was to find a delicious looking,fabulously sounding recipe for Ricotta and Pear Cake. WOW!! I was bowled over by how terrific it was and easy,to boot. Every page in this special book is worth doing,and then some. Grazie Mille,Rosetta! -Jemma