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Italian sweets for Mother's Day

Article content Emiko Davies has a special relationship with pasta frolla (shortcrust pastry). It was the first recipe the Tuscany-based author made from Pellegrino Artusi’s 1891 cookbook, Science in the Kitchen and the Art of Eating Well. Her love of adapting historical Italian recipes prompted her to start a blog, which led to writing cookbooks of her own. We apologize, but this video has failed to load. Try refreshing your browser. Italian sweets for Mother s Day Back to video Now the author of four, Davies’ adaptation of Artusi’s pasta frolla forms the foundation of many recipes in her new collection of Italian sweets,

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Cook this: Crostata di marmellata — apricot jam tart — from Torta della Nonna

Article content To try another recipe from the book, check out: Pandiramerino (rosemary and raisin buns) and torta al cioccolato (chocolate cake). We apologize, but this video has failed to load. Try refreshing your browser. Cook this: Crostata di marmellata â apricot jam tart â from Torta della Nonna Back to video No matter the occasion, in Tuscany, âthereâs always crostata,â says Emiko Davies of the classic tart. A pastry shop mainstay â even in miniature form â itâs the treat of choice for birthday parties, picnics, play dates, school functions and sports games. âIf you were going to bring a cake to celebrate your childâs birthday to the class, the one thing they would allow you to bring is a crostata because itâs not as messy as another kind of cake,â says Davies, laughing.

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Cook this: Pandiramerino — rosemary and raisin buns — from Torta della Nonna

Article content Our cookbook of the week is Torta della Nonna: A Collection of the Best Homemade Italian Sweets by Emiko Davies. Over the next three days, weâll feature more recipes from the book and an interview with the author. Pandiramerino (rosemary and raisin buns) are a traditional Florentine treat. The sticky, crisscrossed buns were once reserved for giovedi santo (the Thursday before Easter), explains Emiko Davies. But they proved to be so popular that Florence bakeries started to make them year-round. We apologize, but this video has failed to load. Try refreshing your browser. Cook this: Pandiramerino â rosemary and raisin buns â from Torta della Nonna Back to video

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Cook this: Pandiramerino — rosemary and raisin buns — from Torta della Nonna

Cook this: Pandiramerino — rosemary and raisin buns — from Torta della Nonna
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Cook this: Pandiramerino — rosemary and raisin buns — from Torta della Nonna

Cook this: Pandiramerino — rosemary and raisin buns — from Torta della Nonna
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