La Grande Pasticceria Italiana (Iginio Massari)

To speak of Italian pastry-making today is to speak of Iginio Massari—master, entrepreneur, and, above all, a great pastry chef. Italian Gourmet chose him as the definitive author of the most celebrated, widely consulted, and popular multi-volume publishing project on the subject, and he was a winner at World Pastry Stars 2019. This wealth of knowledge now returns in a major volume that could only be titled La Grande Pasticceria Italiana, for that is precisely what Massari represents to everyone.

This volume boasts of over 500 pages, 250 recipes, and 11 chapters. This journey into the world of sweets begins with biscotteria, continues with breakfast pastries, includes masterful cakes, elegant chocolates, holiday treats, and fried pastry. Examples include a mango and lime tartlet, a reimagined Mont Blanc, the Caprese, the Piemonte cake, the Strudel, the caramelized mille-feuille, classic truffles, panettone, croccante, cannoli, and zeppole.

Gathering the knowledge, traditions, and classics of Italian pastry-making was no easy task—only Iginio Massari could have succeeded; this volume is truly the definitive compendium of the art of pastry.

Note: this book is in Italian.