ITALIAN DESSERTS AND PASTRIES - A classic Italian cookbook

Sep 28, 2026

Uploaded by Fahsai

An Italian dessert and pastry cookbook that gathers over 250 recipes and presents traditional influences from historical Italian cooking. It includes basic recipes, throughout-the-day sweets and savouries, and seasonal sections covering spring through winter, plus special occasions like New Year’s Day, Christmas, and other feast days. Recipes focus on practical preparation with modern, accessible equipment, offering simple cakes, decorations that are not overly elaborate, and guidance on ingredients and oven temperature abbreviations.

LanguageEnglish

CategoryLiterature

FormatPDF

Pages226

Reading Time5 h 48 min

AccessFree to download

INTRODUCTION

BASIC RECIPES

THROUGHOUT THE DAY

Breakfast

Elevenses

Midday

Afternoon Tea

Cocktail and Apéritif Snacks

After the Theatre

THE FOUR SEASONS

Spring

Summer

Autumn

Winter

SPECIAL OCCASIONS

FEAST DAYS AND FESTIVALS

New Year's Day

Epiphany

Carnival Time

Easter

All Saints

Christmas

RECIPE INDEX

# ITALIANDESSERTS&PASTRIES With a foreword bySILVINO TROMPETTOMaitre Chef des CuisinesSavoy HotelOver 250 recipescollected byLEONE BOSI The traditions of cooking in Italy can betraced to classical times,revived by theDoges of Venice and the great medievalfamilies who were famous for their lavishbanquets.The Medicis took their Floren-tine cooks to the French courts and eachnation learnt from the other.Nevertheless,Italian food is still very distinctive andmuch of it is local and traditional. The Italians are prodigious eaters of cakes.Their pastry-cooks are famous.Their pastafrolla(shortcrust pastry)and pasta sfoglia(faky pastry)are unique.The Italiansproduce highly original biscuits and in-vented the macaroon.Their plum puddingsare rich and spicy.They use quantities ofcream and ice-cream,butter,eggs andalmonds to create the greatest confectioneryin the world.They are artists of the kitchen. This is essentially an Italian cook book.Itis practical,as it is intended for today'shousewives with smallkitchens and modernbut basic equipment,and recognises thatpastry can be bought in frozen packs andthat ice-cream comes from the supermarket.The decorations are not over elaborate.The recipes are for simple desserts andoriginal cakes,besides the classical dishes.Snacks and savouries,as well as traditionalsweet dishes,are included. This superb book,lavishly illustrated with82 full-colour illustrations,will encourageany cook who seeks new inspiration,andopen up an exciting new culinary world forthe hostess or the housewife. ITALIAN DESSERTS AND PASTRIES https://archive.org/details/italiandessertsp0000unse # ITALIANDESSERTS AND PASTRIES Over two hundred and fifty recipescollected by LEONE BOSI With an introduction bySILVINO TROMPETTOMaitre chef des cuisines at the Savoy Hotel,London C1972 A.Mondadori Editore,Milano. C1974 English Translation,Lutterworth Press,Guildford and London. This edition published by Purnell Book Services Ltd;Giles House,49/50 Poland Strect,London W1A 2LGby arrangement with Lutterworth Press. Printed in Italyby A.Mondadori Editore·Verona PHOTOGRAPHS Archivio Mondadori:71,143,206—-Arie de Zanger:195-Ballo:210—Bouillaud:171—Castaldi:191,199,203,207—Cozzi:VI di sovraccoperta,90—Dal Gal:39,46,58, 67,83,94,103,106,110,111,114,115,118,127,130,131,138,147,158,162,174,175,186-De Biasi:167—Del Grande:178—Editions des Deux Coqs d'Or:23,42,47,74,82, 87,114,130,131,134,150,155,159,170,211—Frai:19,22,50-51,111,139,147,154,163,166—Ginori:34,46-Haertter:94—Jardin des Modes:26—Kobel:127—LloydO'Neil Pty.Ltd:63,79,183—Lotti:151—Marie Claire:119-Panicucci:98,123,202—、Syndication International:31. CONTENTS INTRODUCTION8 BASIC RECIPES11 THROUGHOUT THE DAY33Breakfast35Elevenses43Midday49Afternoon Tea61Cocktail and Apéritif Snacks75After the Theatre81 THE FOUR SEASONS89Spring91Summer99Autumn121Winter135 SPECIAL OCCASIONS161 FEAST DAYS AND FESTIVALS179New Year's Day181Epiphany182Carnival Time184Easter188All Saints194Christmas198 RECIPE INDEX212 OZ—ounce1b—poundin.—inchpt—pintf oz—fluid ounceg—gramme 375°-450° hot- moderate 325°—350° 275°—300° cool- EDITOR'S NOTE Throughout the book the following abbreviations have been used: kg—kilogramme1—litredl—decilitrecl—centilitremm—millimetrecm—centimetre The lists of ingredients do not include butter or fat used for greasing,or flour,sugar and breadcrumbs for preparing tins.All referencesto flour and sugar indicate plain flour and granulated sugar,unlessotherwise stated. The following may be taken as general guidelines for the oventemperatures (they are given in Fahrenheit,for an electric oven): Where wafers are required,continental-type biscuit wafers arecalled for.These should be available from a good delicatessen,invarious sizes.

FAQs

What does the cookbook cover in terms of recipe selection?

It collects over 250 Italian dessert and pastry recipes, including simple desserts, original cakes, and traditional sweet dishes, plus snacks and savouries.

How is the book organized for daily use?

It includes a “Throughout the Day” section with recipes grouped by meal moments such as Breakfast, Midday, Afternoon Tea, and Apéritif Snacks, continuing through to After the Theatre.

What seasonal and special-occasion guidance is included?

The book provides seasonal sections for Spring, Summer, Autumn, and Winter, and a “Special Occasions” part featuring feast days and festivals like New Year’s Day, Easter, All Saints, and Christmas.

Sep 28, 2026

Uploaded by Fahsai