Dolci!: American Baking with an Italian Accent: A Baking Cookbook

An IACP Book Award Nominee * Recipes that capture the flavors of la dolce vita, from Bologna to Brooklyn-Italian and Italian American-ish cakes, cookies, pies, pastries, desserts, tarts, savories, and breads. From the James Beard Award-nominated brains behind one of America's best bakeries.

An LA Times, Real Simple, and Tasting Table best cookbook of the year

A joyous celebration of Italian, American, and Italian American tastes and traditions, Dolci! is a compendium of molto delizioso baked goods from both sides of the Atlantic.

In almost a hundred recipes for bakers of all skill levels, James Beard-nominated baker Renato Poliafito pays homage to pastries of the Old World and the New-with perfected versions of classics like Pastiera and Torta Caprese, Honey-Ricotta Black and Whites, and Butter Cookies.

Poliafito puts his own unique spin on the baking traditions of both countries with recipes of his own invention that are a mashup of Italian flavors and American innovation. Think:

• Cookies, Bars, and Treats: Triple-Chocolate Biscotti, Amaretto Caramel Brownies, Mocha Orange Whoopie Pies
• Pies and Cakes: Chocolate Amaro Pecan Pie, Aperol Spritz Cake, Spumoni Loaf
• Desserts: Malted Tiramisu, Panettone Bread Pudding, Strawberry Panna Cotta
• Plus ice creams, cannoli, buns, breads, and much much more

In addition to the many cakes, pies, tarts, and cookies, Poliafito also shares a host of savory recipes: Sourdough Focaccias, Perfect Grissini, Cacio e Pepe Arancini-and for good measure, Italian-inflected cocktails (Amaro Root Beer Float!).

A vibrant commingling of two great culinary cultures filtered through the mind of an American with the heart of an Italian, Dolci! hits the sweet spot between Italian and American baking.