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Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily Hardcover – October 8, 2013


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Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily + My Calabria: Rustic Family Cooking from Italy's Undiscovered South
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Product Details

  • Hardcover: 224 pages
  • Publisher: Ten Speed Press (October 8, 2013)
  • Language: English
  • ISBN-10: 1607744023
  • ISBN-13: 978-1607744023
  • Product Dimensions: 9.8 x 8 x 1 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (34 customer reviews)
  • Amazon Best Sellers Rank: #117,885 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Review

“Rosetta has given us a sweet and soulful taste of the land and culture of Southern Italy-flavors and fragrances practically leap off the page. From the simplest three-ingredient walnut cookies (that you will want to jump up and make immediately, as I did) to more elaborate celebration desserts-all are made doable with well-written recipes and beautiful photos. Fig syrup and dolci di noci now have a permanent place in my repertoire.”
—Alice Medrich, author of Bittersweet and Sinfully Easy Delicious Desserts
 
“I’ve been chasing down Southern Italian dessert recipes for thirty years, and my dear friend Rosetta just saved me another decade.  She is truly one of the best Italian cooks I know!”
—Michael Chiarello, chef and owner of Bottega and Coqueta
 
“Reading this book, I pictured Rosetta moving between bakeries and homes throughout Southern Italy, her impeccable sweet tooth and culinary knowledge  guiding her to the special sweets of each village. Brava to Rosetta for creating a book that’s original, tantalizing, and embodies the culture and spirit of her region.”  
—Carol Field, author of The Italian Baker

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Customer Reviews

4.6 out of 5 stars
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I look forward to trying some of the others.
Robert Marchetti
I love that it is divided by region, as each region in Southern Italy has their own specialties.
SBNY
Most of recipes are for a more experiences baker/cook.
Gina Travaglio

Most Helpful Customer Reviews

24 of 25 people found the following review helpful By C. Berg on October 17, 2013
Format: Hardcover Verified Purchase
I spent 24 hours reading this book (okay, e-book)straight through. I live in Calabria, very near the author's birthplace. She's correct - I have also wandered Calabria, Campania, Puglia, Basilicata, e Sicilia and found these desserts to be some of the finest anywhere. Now I have an easy source for making my own! Recipes are easy to follow, authentic to what is found in my pasticcerie in Scalea, and I have gained at least fifty pounds drooling over the pages! It was the pears filled with ricotta and drizzled with chocolate that did me in. It's good to be Italian. Enjoy the book!
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12 of 13 people found the following review helpful By Forest Fire on October 13, 2013
Format: Hardcover
If you love baking or sweets, this is a wonderful cookbook, full of delicious and unusual recipes that you probably won't find anywhere else. Beautiful photos of the desserts as well as their origins in Italy make the book a pleasure to browse. I found the descriptions of the base recipes (such as pastry cream) easy to follow and several of these have already become staples for my baking. The little almond cookies are simple and wonderful. The Eureka cookies and La Deliziosa are two other favorites. With Rosetta's inspiration, I found myself making homemade cannolis (something I never thought I would do) much to the delight of my family. I am looking forward to baking (and eating) my way through the entire book!
Thank you, Rosetta!!
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13 of 15 people found the following review helpful By Bundtlust TOP 1000 REVIEWERVINE VOICE on November 23, 2013
Format: Hardcover
I happened to discover Rosetta Costantino's "Southern Italian Desserts" while researching a trip to Southern Italy. Rosetta, a cooking instructor and author of My Calabria: Rustic Family Cooking from Italy's Undiscovered South, has collected 75 desserts from Calabria, Campania, Basilicata, Puglia, and Sicily. Sure, you'll find cannoli and gelato here, but there are many other regional gems to discover in each chapter; desserts can vary not only from region to region but from town to town.

Sicily offers so much more than cannoli; the divine biscotti Eureka (almond-and-blood-orange-marmalade-filled spirals), chocolate-hazelnut cake rolls, a gorgeous ricotta and pistachio mousse cake named for the 1958 novel Il Gattopardo, a baked ricotta tart, and several gelatos and puddings are all on display, including the elaborate watermelon pudding-filled tart on the book's cover. The illustrated primer on making the perfect cannoli (including shells) was very helpful as well; I've only worked with store-bought cannoli shells before, so having a detailed how-to was a lifesaver.

Campania's offerings are rich with cherries, pears, and some lovely semolina-enhanced cakes and pastries. One of the more unusual offerings here is the eggplant layered with sweetened ricotta and chocolate sauce. Calabria contributes luscious odes to figs and clever peach-shaped cakes filled with ricotta cream. I fell hard for the chocolate-dipped dried figs filled with almonds and candied orange peel; one of my favorite treats around the holidays are chocolate-dipped figs from Spain, so I loved having the option to make them myself at home.
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17 of 21 people found the following review helpful By N. Blackburn on October 9, 2013
Format: Kindle Edition
Synopsis: A collection of scrumptious delicacies from the South of Italy, which had some of my favorites included with fresh ingredients, such as fruits, nuts, figs, etc. I can't remember the amount of chocolate recipes in the book.

My rating: 4 Stars

My opinion: Laden with beautiful pictures and tasty recipes, this was a beautiful cookbook. Although the recipes come from the south of Italy, I didn't see any ingredients that would be difficult to find in the US. One criticism that I would say, Although the pictures were gorgeous and step by step instructions were given, I would have liked to have seen pictures of the preparation since the recipes were definitely more advanced.

Source: Ten Speed Press

Would I recommend? : Do yourself a favor and take a gander of it at a brick/mortar bookstore or a library (minimally the Amazon sample page) first to determine if it fits your baking level. I have baked since the age of 12 and there were recipes that I consider above my skill level or that I would be apprehensive to try due to food cost levels and extensiveness of prep with too many windows for error especially since the prep pictures to give some direction aren't included.

Stand Alone or Part of a Series: Stand Alone
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5 of 5 people found the following review helpful By Rio Rita on November 3, 2013
Format: Hardcover
Finally, a great cookbook featuring some of my favorite Southern Italian desserts. I was thrilled to find the recipe for Crostata del Diavolo which I recently ate and fell in love with in Calabria. From the easy to make walnut biscotti to the delicious sfogliatelle, there are recipes for cooks of all levels. The book has a gorgeous presentation with mouth watering photographs. There are recipes for all seasons and Persimmons are in the market now so definitely try the Gelato ai Cachi!
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5 of 5 people found the following review helpful By Robert Marchetti on November 8, 2013
Format: Hardcover Verified Purchase
Wonderful recipes,clear directions, good illustrations-all the things I value in a cook book! I have already made several of the cookies and was delighted with the results. I look forward to trying some of the others. This will be the book I'll be going to for desserts. The author gives a great deal of background information which makes the book a pleasure to read even if you're not in the mood to bake.
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