Mangia Dolce!: Italian Home-Cooked Sweets
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Mangia Dolce! - Nicola Tarallo
grateful.
PREFACE
Raise your hand if you don’t love sweets! I can’t live if I can’t eat sweets. I am crazy for sweets; I can’t make it without them; I must eat them at least once a day.
There's nothing like waking up in the morning and having breakfast with a slice of Ciambellone spread with homemade jam, or dipping a piece of Marble Cake in milk! It makes you feel like a million bucks, ready to face whatever challenges the day might bring. Desserts always make us feel as if it was a day of celebration and help us worry less about work or school.
Sweets can conjure up so many good memories! The crunchy Frappe reminds me of going out with my friends during Carnival, wearing masks as we coursed through the neighborhood streets. Festive and colorful Easter Cake takes me back to the rites of Holy Week and the evening procession of Good Friday.
But the Christmas desserts are the ones I prefer, because they help me relive the long winter holidays, when I loved to stay at home to help my grandmother prepare Roccocò, Susamieglie, Sciuscèlle and Mostaccioli for Christmas Eve dinner and Christmas dinner. I can see my hands sticky with honey, wearing my own little apron that said Nicolino,
because my grandmother knew that her little chef would eventually be completely covered with flour.
Those were days of celebration with the whole family gathered around, the table set with traditional sweets, and we all felt so happy and close.
So it was a tremendous pleasure to write this cookbook, Mangia Dolce,
as I enjoyed trying to remember all the secrets taught to me by my beloved grandmother Maria.
Everyone Enjoy!
NICOLA TARALLO
INTRODUCTION
These dessert recipes are taken from an old family notebook, passed from generation to generation. The recipes call for genuine ingredients: flour, sugar, oil and various flavorings. They can be made with little time and effort, and they make a great breakfast, snack, or a fantastic finish to a wonderful meal.
All are traditional Italian desserts, but some are specifically from my little town of Gaeta, such as Easter Cake and Christmas cookies like Mostaccioli, Sciuscèlle, Susameglie and Roccocò. During the holidays, these beloved recipes are prepared in every household in Gaeta.
Some of the recipes found in this cookbook call for a specific ingredient, Lievito Pane degli Angeli,
or bread of the angels. This Italian leavening agent is basically a mixture of baking soda and vanilla flavoring, and can be found