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The series "La nuova Pasticceria" returns to the South to meet one of the undisputed protagonists of contemporary pastry: Salvatore De Riso. Inside this volume you will find about 70 recipes, among the most famous and characteristic, made even more detailed by useful and precise drawings - which explain their composition and finish - and by the refined images of Giovanni Panarotto.

 

Before dedicating himself to the recipes, however, Sal De Riso tells us about the indispensable ingredients in his pastries, products of his land and Italian excellences: the Amalfi Coast IGP lemon, citrus fruits, Giffoni hazelnuts, Sorrento walnuts, Tramonti ricotta cheese, buffalo mozzarella and extra virgin olive oil from the Salerno hills.

 

All of these flavors are featured in the recipes of the five sections into which the book is divided: the classics, the cakes, the breakfast cakes, the leavened products and the mignons and monoportions.

 

When you say Sal De Riso, you think of Delizia al limone (Lemon Delight): and here is the first recipe that opens the book, and then you find the classic Neapolitan pastiera, also in the chocolate version, then the famous Ricotta and pear cake and the legendary Sentimento di Sal (Sal's Feeling), then the mouth-watering "I tre cioccolati" (The three chocolates), up to the triumph of Bronte pistachio in Panarea and much more...

 

In the leavened section you will discover the secrets of some of his recipes: Ginger, Stella del Vesuvio, Panettone Piemontese, Panettone Sottobosco, Panettone Milanese, ... are the same ones that led him to win numerous awards!

 

 

Author: Sal De Riso

 

Date of publication: 2018

 

Language: Italian

 

Pages: 256

 

Notes: over 70 illustrated recipes