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!