Italy is the country in the world where eating is an art other than a pleasure; Italian cooking reaches the peak of unequalled excellence and it is jealously kept in its most authentic tradition.
Confectionary too is not an exception in this case, with its countless and extraordinary traditional Italian desserts, which have become in the centuries real musts, known and appreciated in all the world, as the delicious babà, the pastiera napoletana, the panettone, the sfogliatelle, the tiramisu and the pan di Spagna, just to mention the most famous ones.
The book Italy’s best cake offers all the best of the Italian art in pastry-making: there are collected the best recipes of Italian confectionary, each one definitely worth to try.
