Recipes that capture the flavors of la dolce vita, from Bologna to Brooklyn—Italian and Italian American-ish cakes, cookies, pies, pastries, desserts, tarts, savories, and breads from the James Beard Award–nominated brains behind one of America’s best bakeries A joyous celebration of Italian, American, and Italian American tastes and traditions, Dolci! is a compendium of molto delizioso baked goods from both sides of the Atlantic. In almost a hundred recipes, James Beard–nominated baker Renato Poliafito pays homage to pastries of the Old World and the New—with perfected versions of classics like Pastiera and Torta Caprese, Honey-Ricotta Black and Whites, and Butter Cookies. Poliafito puts his own unique spin on the baking traditions of both countries with recipes of his own invention that are a mashup of Italian flavors and American innovation. Think Aperol Spritz Cake, Italian Krispie Treats, Malted Tiramisu, Panettone Bread Pudding, and Mocha Orange Whoopie Pies. In addition to the many cakes, pies, tarts, and cookies, Poliafito also shares a host of savory recipes: Sourdough Focaccias, Perfect Grissini, Cacio e Pepe Arancini—and for good measure, Italian-inflected cocktails (Amaro Root Beer Float!). A vibrant comingling of two great culinary cultures filtered through the mind of an American with the heart of an Italian, Dolci! hits the sweet spot between Italian and American baking.

A “swoon-worthy” illustrated tour of Italian desserts and treats, from the James Beard Award–nominated author of Opera Lover’s Cookbook (Publishers Weekly). Join food historian Francine Segan on a lavishly illustrated tour of Italy, with more than one hundred recipes for cookies, cakes, pastries, puddings, frozen confections, and more. Drawing from all regions of Italy, Dolci collects recipes from grandmas in remote villages as well as hip young bloggers, world-renowned pastry chefs, and small local cafés. Classics like Cannoli and Zuppa Inglese are featured alongside unique regional favorites like Sweet Rosemary and Chocolate Eggplant. Embellished with bits of history and Italian food lore, this cookbook offers new innovations like an “updated” Tiramisù that doesn’t use raw eggs, unexpected frozen delights like Spumone with Homemade Hazelnut Brittle, an award-winning Parmesan Panna Cotta with Pears, and many other irresistible Italian treats. Rounded out by a chapter on after-dinner drinks, this delectably comprehensive guide offers “a canon of authentic recipes collected from the people who really use them” (The Wall Street Journal).

The book presents the multi-faceted opus of Danilo Dolci within the framework of Environmental Education, focusing on his work as a grassroots community educator, nonviolent activist and poet. It illustrates Dolci’s ‘Reciprocal Maieutic Approach’, a dialectic method of inquiry that can be defined as a process of collective exploration, taking as point of departure the experience, culture and intuition of individuals, ultimately directed towards the development of citizenship. Sessions led by Dolci in Sicily from the 1950s to the 1990s gave rise to the development of action plans that aimed to empower individuals, transform communities and, extending far beyond this, towards the planning and implementation of changes that would have a dramatic impact at a global and planetary level.

From the most trusted purveyor of Italian delicacies worldwide, this is an indispensable guide to Italian sweets and desserts and a delectable exploration of la dolce vita. Every cook knows that any great dinner party is only as good as its sweet ending, even multicourse Italian feasts. All About Dolci, from the pastry chefs at Eataly, is an enticing presentation from biscotti to gelati, torte, and classic pasticceria, with more than fifty recipes that inspire the perfect flourish to any Italian meal. The book takes readers through the history and tradition behind biscotti, with recipes including cantucci, baci di dama, and amaretti; holiday recipes such as panettone, pandoro, and struffoli; the classic tradition of Italian mini-pastries, piccola pasticerria, featuring rum baba, meringa, and cannoli; and all things gelati, including granita, sorbetto, and affogato, among many others. All About Dolci is, like Eataly itself, a one-stop source for classic Italian dessert traditions and recipes.

"Carlo Dolci" by George Hay is a biography of an Italian painter of the Baroque period, active mainly in Florence, known for highly finished religious pictures, often repeated in many versions. When only eleven years of age, Dolci attempted a whole figure of St John, and ahead of the infant Christ, which received some approbation. He afterward painted a portrait of his mother, displayed a new and delicate style that brought him into notice, and procured him extensive employment at Florence (from which city he hardly ever moved) and in other parts of Italy. Excerpt: "Carlo Dolci painted, or over-painted, the romance of life. It was his misfortune that he always saw it in the same way. He was like a musician who, having all the keys of the piano at his disposal, regards anything more than the simplest modulation from tonic to dominant and back again as an extravagance to which he must not surrender. Nowadays the horizon of art has widened very considerably; even in literature the obvious has passed out of fashion, but in the rather degenerate days when Carlo Dolci lived physical beauty was in a sense the keynote of all art work. No heroine could reach the last chapter of a romance in safety unless she chanced to be equipped with a measure of beauty that defied the assaults of time."

New from the author of House of Daughters- an irresistible confection of love, loss, and Italian sweets in the delectable tradition of Chocolat Corporate star Lily Turner abandons the boardrooms of Manhattan for the steep streets of Montevedova when she discovers her "perfect" husband, Daniel, has another family tucked away in the hills of Tuscany. Once there, her plight attracts the attention of the Secret League of Widowed Darners, an all-but-invisible army pulling strings behind the scenes to create happy endings. Soon founding members, Violetta and Luciana, are scheming to mend Lily's broken heart-and to enlist her help for their struggling pasticceria. With the lush landscape of a sumptuous Tuscan summer in the background, and the tantalizing scent of fresh-baked cantucci in the air, Dolci di Love is the joyful celebration of a modern recipe for life. Read Sarah-Kate Lynch's blogs and other content on the Penguin Community.

ricette dolci da fare con il Bimby , le ricette sono state tutte fatte.