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Dolce Italiano: Desserts from the Babbo Kitchen by Gina DePalma

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Notes about this book

Notes about Recipes in this book

  • Almond cake from Abruzzo (parrozzo)

    • Avocet on May 04, 2015

      This was not a success. Despite the headnote description, it was not "oh-so-soft and tender". It was dense and crumbly. like a failed shortbread. The proportions of flour (1.5 cups of cake flour and 0.5 cups of semolina) and 1 cup ground almonds to two eggs and 4 oz. of butter were way off for making a cake like texture. The quarter teaspoon of nutmeg called for was too much and the flavor didn't jibe well with the basic ingredients. Thanks to EYB, I found a recipe for parrozzo in Ada Boni's Italian Regional Cooking. She uses five eggs and less than half the flour.

  • Bittersweet chocolate and hazelnut cookies (biscotti di cioccolato a nocciole)

    • Avocet on May 04, 2015

      Very good, very rich cookies. Like Nutella with a college degree.

  • Chestnut spice cake with mascarpone cream (torta di castagne con crema di mascarpone)

    • PatriciaScarpin on August 20, 2012

      What a delicious cake! Very tender and perfumed with the spices.

  • Chocolate kisses (baci di cioccolato)

    • landriani on December 18, 2009

      Love this book! Have made the baci di cioccolato twice and both times turned out fabulous. They keep best in the refrigerator.

  • Cranberry tart

    • Astrid5555 on November 01, 2012

      Nice flavor and chewy texture from the polenta, but would cut down on the sugar next time. Did not wait for the dough to chill, just pressed it into the tart pan which worked perfectly as well.

  • Ginger honey gelato (gelato di zenzero e miele)

    • JoanN on November 12, 2018

      Can't believe I've never reviewed this recipe. I've made it often, and recommended it to others who have made it often. It's the best ever topping for Thanksgiving apple pie.

  • Zucchini-olive oil cake with lemon crunch glaze

    • Frogcake on August 17, 2017

      A delicious, moist cake with just the right balance of spices and walnuts. And I used up two zucchinis of ten from my garden! One full cup of olive oil seems like a lot but I resisted the urge to cut back and it was perfect and not oily at all. I did reduce the sugar in the cake to 1.5 cups. We loved the lemon glaze too. Will be making this one again!

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Reviews about Recipes in this Book

  • ISBN 10 0393061000
  • ISBN 13 9780393061000
  • Published Nov 16 2007
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher WW Norton & Co
  • Imprint WW Norton & Co

Publishers Text

With a foreword by Mario Batali.

Follow the seasons. Keep the flavors pure and straightforward. Use proper yet simple techniques. Applying this aesthetic to the Italian tradition, Gina DePalma has created a cookbook of the desserts that have wowed diners at Babbo, New York's most coveted reservation since it opened eight years ago with DePalma as pastry chef. From her exciting imagination spring desserts such as Sesame and White Corn Biscotti, Little Grappa Soaked Spongecakes, and Chocolate and Tangerine Semifreddo.

Recipes for classics like Cassata alla Siciliana join new interpretations of traditional desserts such as White Peach and Prosecco Gelatina. More than just a cookbook, Dolce Italiano reveals the ten ingredients you need to know to make Italian desserts, along with wine pairings to accompany the recipes. Never before has a cookbook given home cooks a chance to experience the full variety and subtlety of Italian Desserts. Mario Batali has called Dolce Italiano pure inspiration.