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!
We have a wonderful little pasticceria in Penne that makes a variety of pasticciotti, including ricotta and amarena, crema pasticcera, and crema al pistacchio. Really delicious.
Veronika ~ I don't think I've published the recipe other than in my books. There's a version in Ciao Biscotti, and another in my newer book, Williams-Sonoma Everyday Italian. Maybe next year's cookie class...!
Thank you. I love those, too! Did you make the ones from Ciao Biscotti or from WS Everyday Italian (the latter have ground chamomile and candied orange peel).
Yes! Did not appreciate them until I got older. I think it was the candied fruit that put me off when I was little. But I love them now. There must be another bakery in NYC that has good ones...I hope.
I do, too. But I don't make them because my daughter is (weirdly) severely allergic to pine nuts. No other nuts, just those. When she moves out I'll start making them again!
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!
Wonderful, Susan! I have a couple of the stovetop pizzelle irons, including one that was my mom's. These pieces are treasures! Thanks for sharing your memories.
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.
I'm not sure I know the Italian name for these, either. They exist in many cultures. If you google "palle di neve" (snowballs in Italian) a bunch of recipes pop up. My mom used to make hazelnut crescents, though I'm sure the dough could have been rolled into balls. Either way, so delicious the way they practically melt on the tongue...
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.
Ha ~ i love the thought of a long-time newsman binge-watching a baking show! I'm so happy to know that you've made my mom's calcionelli. I know she would be be pleased, too. xox
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!
Jack, I have no doubt you could veganize this recipe. Sunflower oil could easily stand in for the butter (I'm guessing). What do you typically use in place of eggs? And yes, the glaze is really what did it for me. I took one look at the photo in the book and knew I had to make it.
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 am VERY familiar with the allure of a plate of cookies. But I have to agree, a pistachio granita is truly special. Have not had the pleasure of enjoying one at Pasticceria Savia but I am so glad you've now put that place on my radar. Thank you!
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.
That's exactly what I did, Ruth. Sometimes these little indulgences are necessary. I don't have many Bundt pans; just a classic-shaped one that is small. So I was able to persuade myself that I "needed" to order the new one. ha!
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!
We have a wonderful little pasticceria in Penne that makes a variety of pasticciotti, including ricotta and amarena, crema pasticcera, and crema al pistacchio. Really delicious.
I just made pistachio amaretti (your recipe) and they were so much more delicious than I expected! New favorite.
Please share the recipe ,I was looking fro it but couldn't find it, Veronika
veragusta@aol.com
Veronika ~ I don't think I've published the recipe other than in my books. There's a version in Ciao Biscotti, and another in my newer book, Williams-Sonoma Everyday Italian. Maybe next year's cookie class...!
Thank you. I love those, too! Did you make the ones from Ciao Biscotti or from WS Everyday Italian (the latter have ground chamomile and candied orange peel).
From Ciao Biscotti!
Wow! Stunning presentation....might have to buy that Bundt pan. The glaze looks perfection. Really enjoyed watching him as well.
I'm not usually a Bundt cake person but I love this pattern.
Me chiedo!! Damn auto correct to its appropriate hell
haha happens to me a lot!
Sfogliatella which I used to eat at a lovely old and sadly long gone espresso bar in Greenwich Village
Yes! Did not appreciate them until I got older. I think it was the candied fruit that put me off when I was little. But I love them now. There must be another bakery in NYC that has good ones...I hope.
I love pignoli nut cookies.
I do, too. But I don't make them because my daughter is (weirdly) severely allergic to pine nuts. No other nuts, just those. When she moves out I'll start making them again!
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!
Wonderful, Susan! I have a couple of the stovetop pizzelle irons, including one that was my mom's. These pieces are treasures! Thanks for sharing your memories.
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.
Those both sound great, especially the addition of pepper to the biscotti.
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.
I'm not sure I know the Italian name for these, either. They exist in many cultures. If you google "palle di neve" (snowballs in Italian) a bunch of recipes pop up. My mom used to make hazelnut crescents, though I'm sure the dough could have been rolled into balls. Either way, so delicious the way they practically melt on the tongue...
My favorite are pignoli.
I love those, too, and would make them if only my daughter weren't deathly allergic to pine nuts (of all things!!!).
My favorite Italian dessert is a simple apple & blueberry cake my teacher from Naples taught me.
That sounds like a delicious combination. Is it a simple batter cake?
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!
I adore maritozzi and biggne/zeppole. SO indulgent and worth every calorie.
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.
Ha ~ i love the thought of a long-time newsman binge-watching a baking show! I'm so happy to know that you've made my mom's calcionelli. I know she would be be pleased, too. xox
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!
Jack, I have no doubt you could veganize this recipe. Sunflower oil could easily stand in for the butter (I'm guessing). What do you typically use in place of eggs? And yes, the glaze is really what did it for me. I took one look at the photo in the book and knew I had to make it.
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!
I am VERY familiar with the allure of a plate of cookies. But I have to agree, a pistachio granita is truly special. Have not had the pleasure of enjoying one at Pasticceria Savia but I am so glad you've now put that place on my radar. Thank you!
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.
That's exactly what I did, Ruth. Sometimes these little indulgences are necessary. I don't have many Bundt pans; just a classic-shaped one that is small. So I was able to persuade myself that I "needed" to order the new one. ha!
I have the classic too, but there’s nothing like a cake that looks like a work of art to inspire a new purchase! 😂