Desserts

Desserts

By
Katie & Giancarlo Caldesi
Contains
18 recipes
Published by
Hardie Grant Books
ISBN
9781742705545
Photographer
Helen Cathcart

Of all the regions of Italy, Sicily and Campania have to take first and second places for the best patisserie. Surrounded by lemon groves, almond and walnut trees, and with the influence of Arab trade in the Middle Ages, the Amalfi Coast boasts some of the best cakes and tarts in the country. And that is not counting ice cream and granita, a type of frozen sorbet served in a glass, sold on every street corner.

Candied fruits are made in this area and there is no better place to see them than in the windows of Pasticceria Pansa in Amalfi – try their espresso with lemon zest while eating a wonderful delizia al limone.

In Minori in 1908 the De Riso family started producing ice creams and granite. In 1989, Salvatore De Riso, opened his patisserie on the lungomare, or promenade. This shop-cum-caffé is definitely worth a visit, hosting such a variety of wonderful cakes and pastries. It is particularly famous for its ricotta and pear tart.

Look out for the sfogliatelle Santa Rosa, which are strange multi-layered crescents of pastry filled with ricotta and candied fruit. The pastries are made in the shape of the headwear of the nuns who started making them in Conca dei Marini centuries ago.

Around the coast you may come across a strange concoction of chocolate and fried aubergines (eggplants). It is said that the monks from the Franciscan monastery in Tramonti came up this odd combination and originally it was fried aubergines covered with a homemade liqueur. Over the years the liqueur has been replaced with chocolate. We felt it was an acquired taste that was probably best left in Amalfi.

Featured Recipes in this Chapter

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