dolceitaliano.it

In "Dolce Sicilia" Santi Palazzolo - Italian Master Pastry Chef, twenty years old member of AMPI - collected the traditional recipes of his land, dwelling at length on the importance of raw materials - so excellent, as well as renowned, in Sicily - from ricotta cheese, to citrus fruits, up to pistachio: defined as the green gold of Bronte.

 

Cassata, cannoli, reginelle and marzipan, taralli and panelle, granita and torrone... Magic words that immediately evoke timeless masterpieces of Sicilian pastry, perhaps the foundations of the world's confectionery art.  

 

The book is divided into two macro sections: traditional and innovative recipes. More than 80 recipes to discover the secrets...

 

The traditional recipes present the pastas - cannolo, raviolino, cartoccio, panelle dolci and minni di vergine -, the cakes - cassata and cassata al forno, torta Savoia, torta delizia and cuccìa with ricotta cheese -, the cookies, the walking cakes - pupi di zucchero, torrone, pignoccata and pastareale -, the ice creams, the savory - caponata, arancine and sfincione.

 

The innovative recipes tell the story of Palazzolo's research and his idea of pastry making, from the raw material to the need for a state-of-the-art laboratory: Rapsodia al limone, Diamante, Oro verde, Profumo di Zagara, Mand'arin and Fragranza combine the scents and flavors of the Sicilian land with the excellence of contemporary pastry making.

 

 

Author: Santi Palazzolo 

 

Publication date: 2017

 

Language: Italian

 

Pages: 240

 

Notes: The volume is enriched by the refined images of Giovanni Panarotto.