Baking Italian-Style

Jan 17, 2016 663

By Barbara Revsine

"The Rustic Italian Bakery," a new book by Italian author Veronica Lavenia, dovetails with both the increasing interest in lowering sugar consumption and the focus on exploring flours made with grains other than wheat. In the introduction to the book, Lavenia writes, "Italian homemade cakes are very simple but rich in taste," a description that could easily be used to describe much of Italian cuisine.

The simplicity of the recipes can be deceptive, however. To work, the various cakes, cookies, and tarts have to be made with outstanding ingredients. As the author puts it, "I believe that the secret of homemade sweets lies, exclusively, in the quality of the ingredients..."

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