Combo 2 books:
1) Profumo di limone
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 lemon of the Amalfi Coast IGP, citrus fruits, Giffoni hazelnuts, Sorrento walnuts, iTramonti ricotta, buffalo mozzarella and extra virgin olive oil from the hills of Salerno.
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 e pere (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!
TECHNICAL DATA
Author: Sal De Riso
Date of publication: 2018
Language: Italian
Pages: 25
Notes: over 70 illustrated recipes
2) Dolce Sicilia
In "Dolce Sicilia" Santi Palazzolo - Italian Master Pastry Chef, twenty-year member of AMPI - has collected the traditional recipes of his land, dwelling at length on the importance of the 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.
TECHNICAL DATA
Author: Santi Palazzolo
Publication date: 2017
Language: Italian
Pages: 240
Notes: The volume is enriched by the refined images of Giovanni Panarotto.
