The book is about the recipes and memories of the Italian pastries, breads and confections I enjoyed in every celebration (from Christmas to Weddings) of my childhood and I tried to recreate in my own kitchen to share with my sons and to anyone passionate about Italian cuisine. Like a meal at an Italian-American restaurant, most Italian cookbooks stop at tiramisu, biscotti and gelato. For me, this is where "My Sweet Abruzzo" begins, a place where every pastry, bread, and confection has a name, or an identity inseparable from local celebrations.
The book is about the recipes and memories of the Italian pastries, breads and confections I enjoyed in every celebration (from Christmas to Weddings) of my childhood and I tried to recreate in my own kitchen to share with my sons and to anyone passionate about Italian cuisine. Like a meal at an Italian-American restaurant, most Italian cookbooks stop at tiramisu, biscotti and gelato. For me, this is where "My Sweet Abruzzo" begins, a place where every pastry, bread, and confection has a name, or an identity inseparable from local celebrations.
