The 2021 winner of the Great British Bake Off talks simple cakes, Italian bakes, and shares a recipe for Torta alle Noci. Plus, a giveaway of his new book, Giuseppe's Easy Bakes.
PS My favorite Italian pastry are pasticiotti which are double-crusted individual tarts filled with ricotta or with chocolate or vanilla custard. They're made in small brioche molds using pasta frolla dough. I remember them from the pastry shops in the south end of Hartford, CT. But it's nearly impossible to find them in the San Francisco Bay Area where I now live. We did find them in a few pastry shops in Puglia, but we didn't see any filled with ricotta, my favorite. I'm still working on a recipe for these delights. Buon Natale!
Pizzelle are my favorite Italian dessert. My nonna (whose name was Domenica :) taught me how to make them with her family's pizzelle iron which she brought to the States with her when she emigrated from her homeland of Abruzzo (Bolognano PE) in 1916. We would make "Nonna's Pizzelle" one by one with the iron on top of the open flame on her gas stove. She would flavor the batter with a touch of limone or anisette. I inherited Nonna's family's pizzelle iron but I must admit that I make them now on an electric pizzelle iron, two at a time. Sweet and tender memories of making a special and delicious treat with Nonna - che nostalgia!
My favorite Christmas Italian cookies are Butterballs. Probably there is an Italian name for them, but I don’t know it. My Italian mother-in -law always made these sometimes in balls and other times crescents. If I only make one cookie for the holidays, this is it.
We also are huge fans of GBBO and have watched every season! Giuseppe's bakes were fantastic and there was no doubt in our minds that he would win! I'll definitely be baking this cake! My two favourite Italian dolce are Maritozzo and Bigne San Giuseppe or Zeppole. I do prefer the baked version. We enjoyed both for the very first time in 2020 when we were in Rome...and I was hooked. The bar we had our Maritozzi at had mini ones...absolutely the perfect size and with an espresso...oh my!
Lordy, I hope there are deep fried treats. That is my mantra. Speaking of premier deep fried Italian specialties, one can not forget your mother's Calcionelli. I have made them many times, and everyone just gobbles them up.
I am loving Italian Bakes, and I look forward to purchasing the newest volume. It is such a joy to discover a new cookbook/food writer. I did not see the Bake Off season in which Giuseppe appeared, so I began watching it yesterday. Surprise, surprise, Bart came into the room, sat down and did not get up until (I think) Episode 9! He was hooked. I was shocked. Maybe it was the engineering thing (Bart studied electrical engineering at UCLA back in the day.) Maybe it was the Italian thing.... or the editing thing Bart was a news editor at NBC for over forty years.). What ever it was he really enjoyed it. He now wants focaccia. Thanks again for your terrific articles. They are the highlight of my week.
And oh...I really want to drop everything I'm doing, head into the kitchen, and try to make a vegan version of that walnut cake - I marvel at the glaze...it is so perfect!
I recall watching that series and enjoying Giuseppe. We were inspired enough to check out his hometown of Gaeta and stayed there a few nights as we made our way to Puglia. It was a lovely experience...and a fabulous place to visit for those looking for authentic Italian charm without much influence from the tourist industry.
My favorite Italian dessert was simply a plateful of regional Italian cookies, depending on where I was. Sadly, this indulgence is no longer an option for me in most places...so now, I seek out a vegan gelato (there are plenty)...or, if I happen to be in Catania, then it must be a pistachio granita from Pasticceria Savia...there is nothing better!
Another recipe I absolutely have to make--my eyes are eating it already! I'm with Giuseppe in loving simple cakes with great taste, the kind you slice and enjoy with coffee. And he's absolutely right about grinding your own almonds rather than using pre-made almond flour. I've done this and noticed a marked difference. Luckily I have all the ingredients to make this, including the Marsala you recommended in another excellent post. I might have to order that pretty bundt pan though.
PS My favorite Italian pastry are pasticiotti which are double-crusted individual tarts filled with ricotta or with chocolate or vanilla custard. They're made in small brioche molds using pasta frolla dough. I remember them from the pastry shops in the south end of Hartford, CT. But it's nearly impossible to find them in the San Francisco Bay Area where I now live. We did find them in a few pastry shops in Puglia, but we didn't see any filled with ricotta, my favorite. I'm still working on a recipe for these delights. Buon Natale!
I just made pistachio amaretti (your recipe) and they were so much more delicious than I expected! New favorite.
Wow! Stunning presentation....might have to buy that Bundt pan. The glaze looks perfection. Really enjoyed watching him as well.
Me chiedo!! Damn auto correct to its appropriate hell
Sfogliatella which I used to eat at a lovely old and sadly long gone espresso bar in Greenwich Village
I love pignoli nut cookies.
Pizzelle are my favorite Italian dessert. My nonna (whose name was Domenica :) taught me how to make them with her family's pizzelle iron which she brought to the States with her when she emigrated from her homeland of Abruzzo (Bolognano PE) in 1916. We would make "Nonna's Pizzelle" one by one with the iron on top of the open flame on her gas stove. She would flavor the batter with a touch of limone or anisette. I inherited Nonna's family's pizzelle iron but I must admit that I make them now on an electric pizzelle iron, two at a time. Sweet and tender memories of making a special and delicious treat with Nonna - che nostalgia!
My favorite is ossi di morto. Fun to bake and fun to eat. And a hazelnut pepper citrus biscotti which is my go to everyday and gift cookie.
My favorite Christmas Italian cookies are Butterballs. Probably there is an Italian name for them, but I don’t know it. My Italian mother-in -law always made these sometimes in balls and other times crescents. If I only make one cookie for the holidays, this is it.
My favorite are pignoli.
My favorite Italian dessert is a simple apple & blueberry cake my teacher from Naples taught me.
We also are huge fans of GBBO and have watched every season! Giuseppe's bakes were fantastic and there was no doubt in our minds that he would win! I'll definitely be baking this cake! My two favourite Italian dolce are Maritozzo and Bigne San Giuseppe or Zeppole. I do prefer the baked version. We enjoyed both for the very first time in 2020 when we were in Rome...and I was hooked. The bar we had our Maritozzi at had mini ones...absolutely the perfect size and with an espresso...oh my!
Lordy, I hope there are deep fried treats. That is my mantra. Speaking of premier deep fried Italian specialties, one can not forget your mother's Calcionelli. I have made them many times, and everyone just gobbles them up.
I am loving Italian Bakes, and I look forward to purchasing the newest volume. It is such a joy to discover a new cookbook/food writer. I did not see the Bake Off season in which Giuseppe appeared, so I began watching it yesterday. Surprise, surprise, Bart came into the room, sat down and did not get up until (I think) Episode 9! He was hooked. I was shocked. Maybe it was the engineering thing (Bart studied electrical engineering at UCLA back in the day.) Maybe it was the Italian thing.... or the editing thing Bart was a news editor at NBC for over forty years.). What ever it was he really enjoyed it. He now wants focaccia. Thanks again for your terrific articles. They are the highlight of my week.
And oh...I really want to drop everything I'm doing, head into the kitchen, and try to make a vegan version of that walnut cake - I marvel at the glaze...it is so perfect!
I recall watching that series and enjoying Giuseppe. We were inspired enough to check out his hometown of Gaeta and stayed there a few nights as we made our way to Puglia. It was a lovely experience...and a fabulous place to visit for those looking for authentic Italian charm without much influence from the tourist industry.
My favorite Italian dessert was simply a plateful of regional Italian cookies, depending on where I was. Sadly, this indulgence is no longer an option for me in most places...so now, I seek out a vegan gelato (there are plenty)...or, if I happen to be in Catania, then it must be a pistachio granita from Pasticceria Savia...there is nothing better!
I enjoyed the interview...thanks!
Another recipe I absolutely have to make--my eyes are eating it already! I'm with Giuseppe in loving simple cakes with great taste, the kind you slice and enjoy with coffee. And he's absolutely right about grinding your own almonds rather than using pre-made almond flour. I've done this and noticed a marked difference. Luckily I have all the ingredients to make this, including the Marsala you recommended in another excellent post. I might have to order that pretty bundt pan though.