Dolcissimo: Delicious Sweet Things from Italy

by Maxine Clark

Italians have the world's sweetest tooth. No excuse is needed to partake of dolci (sweet things), be they ice cream, a cake, or a confection packed with fruit and nuts. Italy is blessed with a geography and climate that will grow virtually anything. In the north, they love creamy desserts. In central Italy, fruits abound to be made into open tarts and jams. In the south, they could not live a day without a gelato or granita. In Dolcissimo, Maxine Clark brings you easy-to-follow recipes for all the best Italian sweet dishes. Try Fruit Desserts, such as Peaches and Raspberries in Sparkling Wine, and Warm Zabaglione with Pears Poached in Marsala. Or Frozen and Chilled Desserts such as the legendary Monte Bianco, made with chestnuts and cream, Cassata Siciliana, Gelati, and Panna Cotta. Tarts include a crostata with pumpkin marmalade, a torta with fruits of the forest, and a walnut tart. Cookies include Savolardi (Italian ladyfingers for dipping in zabaglione) and Baci di Dama (little choc

64 pages, Hardcover

First published January 1, 2004

About the author

Maxine Clark is a leading food writer and a gifted cooking teacher. She has taught in well-known cooking schools, such as Leith's in London, and has taught at Alistair Little's Tasting Places in Sicily and Tuscany. While in Italy, she has collected recipes that best display its strong and sunny flavors, and teaches them to students from all over the world. Her work regularly appears in magazines and newspapers such as 'BBC Good Food' and 'Food and Travel.'