An Australian expat who has lived in Italy for more than a decade, Emiko Davies has written three previous Italian cookbooks. Here she focuses on the food that first drew her to the kitchen as child: sweets.
With this book in hand you could be breakfasting on torta di mele e marmellata, “a soft, buttery loaf cake, with chopped apple and apricot jam swirled through.” For an afternoon snack, you might indulge in schiacciata all’uva, a grape studded foccacia that heralds the wine harvest in Tuscany. If you’re in the mood for something less sweet, perhaps tozzetti Ebraici, a cinnamon biscotti from a vanished Jewish community in the town of Pitigliano. You can cap off a celebration with a elegant tronco al cioccolato, a sponge roll filled with chocolate. Or perhaps the simple refreshment of a melon granita is all you need.
Enticing and straightforward. Please note: if you already own any of Davies’ other cookbooks, some of these recipes also appeared there.
Hardcover. Color photographs throughout.