Desserts

Desserts

By
Antonio Carluccio
Contains
8 recipes
Published by
Quadrille Publishing
ISBN
9781849491662
Photographer
Alastair Hendy

Italians are not known for desserts based on cream (with the exception of ice-cream, of course!) often preferring to end a meal with ripe seasonal fruit.

The number and variety of fruit puddings in this chapter reflects this fact, as well as including a number of baked goods that are typical of Italy. The preparation of these usually revolves around special occasions like Christmas, Easter, birthdays and saints’ days – as is the case with the pastiera di grano, an Easter cake/tart from Campania, based on whole wheat grains cooked with ricotta and candied peel. I offer a simpler ricotta tart here. Some of the pudding recipes here are very traditional, some are less so, and my mango with lime offering is very modern. Enjoy!

Recipes in this Chapter

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