An Introduction to Italian Desserts
The Italian approach to cooking is all about simplicity, which allows a few dominant flavors to really shine. Less is always more, and every additional ingredient must be considered a distraction against what is already there. Even our decorative plating is elegant in its simplicity. These recipes will all reflect that.
While some of the recipes may not require additional equipment that you don’t have, there are a few that might require mixers, blenders, and ice cream makers. Knowing that the home chef wouldn’t have access to the same kind of specialized equipment we have in-shop, I tested out all the recipes on the blog with equipment home chefs would have, and these are my official recommendations for when they’re needed:
Cuisinart Ice Cream Maker (21-1) with a 1 1/2 quart canister. This can be purchased from $40-60. Any similar machine can work.
KitchenAid hand-held mixer, though any stand mixer will do great.
Immersion blender, with KitchenAid and Cuisinart being excellent options. This is not necessary, but will improve the outcome of some of the recipes.
You will also need a couple of ingredients that you may not be able to find at your local grocery store, but these are available from web retilers for quick delivery.
I am presenting you with tried and tested recipes. This doesn’t always mean that the recipe will work for you the first time you make it. Like all recipes, there may be variations caused by difference in ingredients, cookware, or practice with this type of cooking. Don’t worry— if you persist with patience, you’ll get the hang of it! I even have to make a new recipe from my grandmother’s cookbook at least two to three times before I get it right, and she’s the one who taught me to cook! And trust me… the end result is worth it.
Happy cooking, and happy eating!