NOTE: This book is in Italian.
A world tour of 100 biscotti, from Italian specialties such as Pratesi, Esse di Raveo, Ricciarelli di Siena or Savoiardi - in a fil de sucre that unites all the regions of 'Italy - to France, the Netherlands, England, the United States, South America in a magical journey of goodness. There are the Madeleines, but in a fashion version, Gli Austrians, the very sweet Honey, I Wonka, and then again the variants of Brownies and Speculoos, up to a section dedicated to festive biscuits and Giotti's Pastas, a reinterpretation of almond desserts. by the Apulian pastry chef Nicola Giotti.
Davide Malizia's great passion traces the past and makes it "present" giving the reader, be it professional or amateur, 100 recipes. An intriguing volume for those who love biscotti of all tastes and at all times, to try and taste in their infinite variations.
