Giuseppe's Italian Bakes: Over 60 Classic Cakes, Desserts and Savoury Bakes by Giuseppe Dell'Anno

  • Seven-pot cake with apples (Torta sette vasetti alle mele) (page 20)

    from Giuseppe's Italian Bakes: Over 60 Classic Cakes, Desserts and Savoury Bakes Giuseppe's Italian Bakes by Giuseppe Dell'Anno

    • Categories: Cakes, large; Quick / easy; Dessert; Italian
    • Ingredients: apples; soft wheat 00 flour; natural yogurt; Demerara sugar; cornflour; ground cinnamon; eggs; caster sugar; vanilla bean paste; sunflower oil; lemon
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Notes about Recipes in this book

  • Polenta sponge cake (Amor polenta)

    • Mayandbill on March 09, 2023

      Nice, tasty - but a little bit dry, like many cakes made from polenta in my experience.

  • Torta co’ bischeri

    • hashi on April 10, 2023

      Subtle chocolate flavor with rice, pine nuts, citron, and sultanas. At first glance it didn’t sound like something I would really get into, but was I wrong. This is a rich pie that takes a while to bake…and one that is worth making at least once.

  • Semolina and chocolate tart (Crostata semola e cioccolata)

    • hashi on June 05, 2023

      Ricotta center, dark chocolate ganache, and a sweet crust to complete it. This tart is rich with flavors that complement each other nicely. Make the dough the day before and don’t forget to strain the ricotta overnight.

  • Caprese cake (Torta Caprese)

    • Mayandbill on March 09, 2023

      Very dark-tasting and strictly for the grownups. Really good with his suggested extras on the side - we used lime marmalade and cream and it made for a fantastic, unusual dessert.

  • Amaretti

    • darcie_b on July 09, 2025

      I didn't let the dough chill overnight and the cookies were misshapen, although they tasted good. They were also done well before the indicated time.

  • Elephant ears (Prussiane)

    • hashi on February 20, 2023

      Successfully made these with the homemade puff pastry from page 212. Using pre-made puff pastry would make these an easy and quick dessert. The cinnamon in a nice touch.

  • Maritozzi

    • hashi on March 26, 2023

      Make time to make these delicious, sweet, but not too sweet, treats. The whipped cream is super rich and a great complement to the brioche. I’m excited to have one for breakfast.

  • Puff pastry (Pasta sfoglia)

    • hashi on February 20, 2023

      The instructions, photos, and videos really made this easy for a first-time puff pastry maker. A little dense, but I blame that on my novice pastry-making skills.

  • Pasta frolla

    • hashi on April 12, 2023

      This dough has a great flavor, but didn’t really come together very nicely for me. That is no fault of the recipe, but lack of experience on my part (working a dough by hand vs. mixer). I’ll keep trying! *Used it for the Torta co’ Bischeri, pg. 40

    • hashi on June 05, 2023

      Used with Crostata semola e cioccolata, pg. 46. Tasted great, despite still having trouble bringing it together. I’ll keep trying!

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  • ISBN 10 178713928X
  • ISBN 13 9781787139282
  • Linked ISBNs
  • Published Oct 13 2022
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing

Publishers Text

Giuseppe Dell’Anno won hearts the world over when he was crowned winner of the Great British Bake Off in 2021. In Giuseppe’s Italian Bakes , his first cookbook, Giuseppe shares his skill, knowledge and love of baking through over 60 new sweet and savoury recipes.

Growing up in Italy and learning to cook at the side of his beloved chef-father, Giuseppe has mastered everything from focaccia to amaretti , each with his own signature twist on the classics of Italian baking.

Through his step-by-step recipes, Giuseppe guides you through making breads, panna cotta, tiramisu, rum baba, Sicilian cannoli and, of course, pizza , among many other delectable treats. With gorgeous colour photos throughout and tips and tricks from the master of the technical challenge, bring a taste of the Italian bakery to your home with Giuseppe’s Italian Bakes.

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