Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ Free Shipping
+ Free Shipping
+ Free Shipping
Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily Hardcover – October 8, 2013
|New from||Used from|
All Books, All the Time
Read author interviews, book reviews, editors picks, and more at the Amazon Book Review. Read it now
Frequently bought together
Customers who bought this item also bought
Featured Recipes from Southern Italian Desserts
“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
Top customer reviews
The picture on the front of this book stopped me in my tracks. What WAS that? Watermelon? In a pie or pudding? Whoa. That sounded like the best kind of food crazy. I needed to know more.
Not only is this a beautiful book with clear instructions and unusual (to us here in the US who are not Italian) desserts, but it's a wonderful introduction to some parts of Italian cuisine that are grossly and unfairly under-represented in most articles and books on Italian cooking/food. I enjoyed reading this as "just" a book before ever taking it into the kitchen; however, do take it into the kitchen, I certainly did.
The lemon cookies I made were delicious, as were the pear ricotta cake and the other four recipes I've made. (The pistachio mousse cake? Oh yeah! Be still, my heart.)
In my opinion, this is a cookbook for an adventurous cook because the flavor combinations are not common to American menus. For one thing, there is not much chocolate in here, so if you're one of those people who cannot conceive of a dessert that doesn't involve cocoa beans, you're going to be disappointed unless you can bring yourself to think outside the chocolate box. Fortunately, I don't care much for chocolate, and I love fruit, nuts, and citrus.
As for the recipes' skill level, more than half likely will be a challenge for an average cook and possibly frustrating for a beginner cook, at least one short on patience and attention. You aren't going to knock out any of these in half an hour while having one eye on the TV or Angry Birds. These recipes require paying attention to what you're doing. I consider myself a slightly above-average cook, and so I enjoyed the challenge of making something I'd never made before. There are a few recipes I find intimidating, but having had success with the recipes I made, the more challenging ones give me something to look forward to. (If I can get those peach cookies to come out looking anything like the photo, I'll know I've accomplished something impressive.)