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$14.00 (as of November 6, 2024 14:46 GMT +00:00 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)Get ready to embark on a mouthwatering adventure with Renato Poliafito’s newest cookbook, “Dolci! American Baking with an Italian Accent.” This delightful collection celebrates the rich flavors and traditions of Sicilian and Italian-American sweets, blending Poliafito’s heritage with his New York roots. You’ll savor classics like cannoli, ciambella cake, and torrone, which boast intriguing influences from Arabic, Spanish, and Neapolitan cuisines. Poliafito, co-founder of the iconic Baked in Red Hook and creator of Ciao, Gloria in Brooklyn, reimagines traditional sweets such as Iris with a dark chocolate twist. Drawing inspiration from his Sicilian emigrant parents, especially their cherished memories and favorite desserts, Poliafito offers innovative takes like croccante cannoli and cannoli cake. Join him in celebrating how Sicilian sweets have evolved in America, where they’ve grown sweeter and more intricate, yet maintain their timeless charm. Have you ever wondered about the sweet connection between American baking and traditional Italian flavors? Imagine the rich, aromatic taste of a classic cannoli blended with the innovative twists of New York’s vibrant culinary scene. Welcome to the delicious world of Renato Poliafito’s new cookbook, Dolci! American Baking with an Italian Accent. This book isn’t just a collection of recipes—it’s a heartfelt celebration of Sicilian, Italian, and Italian-American sweets, all shaped by Poliafito’s unique heritage and experiences.
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Renato Poliafito: Blending Heritage with Modern Baking
Renato Poliafito’s story begins in Queens, New York, where he grew up as the son of Sicilian emigrants. His upbringing was a beautiful mix of Sicilian traditions and the bustling life of New York City. This cultural blend became a cornerstone of his baking style, infusing traditional recipes with a modern, American twist.
A Journey from Sicily to Queens
Renato’s parents brought with them the rich culinary heritage of Sicily when they emigrated to Queens. Growing up, Renato was surrounded by the smells, tastes, and stories of Sicilian sweets. These dishes, deeply rooted in his family’s traditions, often carried influences from Arabic, Spanish, and Neapolitan cuisine—a testament to Sicily’s diverse culinary history.
From Baked to Ciao, Gloria
Renato didn’t just keep his culinary talents in the home kitchen. He co-founded the successful bakery, Baked, in Red Hook, which quickly became a favorite for its creative takes on American classics. But his love for his Italian roots called him back to explore and celebrate those flavors more deeply. This led to the creation of Ciao, Gloria, an Italian-American bakery in Brooklyn, where he blends his heritage with local ingredients and creativity.
Celebrating Iconic Sicilian Desserts
In Dolci! American Baking with an Italian Accent, Renato delves into some of the most iconic Sicilian desserts. Each recipe is not just a list of ingredients and steps, but a story—a nod to the past while celebrating the present.
Cannoli: A Timeless Treat with a Twist
Cannoli are perhaps the most famous of Sicilian desserts, and Renato’s take on them is both respectful of tradition and boldly innovative. He offers several variations, from the classic cannoli to the modern cannoli croccante and an indulgent cannoli cake. The crispy shells and creamy fillings strike a perfect balance that’s sure to delight.
Ciambella Cake: A Ring of History
The ciambella cake is another traditional dessert that Renato reinvents in his cookbook. This ring-shaped cake, traditionally flavored with lemon, often adorned festive tables in Italy. Renato’s version maintains its simplicity while introducing new flavors and textures that resonate with American palates.
Torrone: Sweetness with a Crunch
Renato explores the delightful world of torrone, a honey and nut confection that’s a staple in Italian sweet shops. He plays with various nut combinations and sweetness levels, adapting the rustic charm of this treat to contemporary tastes without losing its authentic feel.
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Revamping Traditional Sweets
One of the most compelling aspects of Renato’s cookbook is how he revamps traditional Sicilian and Italian-American sweets. He takes familiar flavors and textures and gives them a contemporary flair that speaks to both nostalgia and modernity.
Iris: From Yeasted Dough to Chocolate Delight
The iris, a yeasted pastry filled with sweet ricotta cheese, is reimagined in Poliafito’s hands. He adds a luxurious layer of dark chocolate cream, transforming this traditional treat into something new and exciting while still honoring its roots.
Pastiera: A Father’s Influence
Renato’s father had a deep love for pastiera, a traditional Easter pie made with ricotta, cooked wheat, and citrus. This family favorite finds new life in Renato’s cookbook, where he experiments with flavors and ingredients to create a variety of pastiera recipes, each one a tribute to his father’s tastes and ancestral memories.
Evolution of Sicilian Sweets in America
The journey of Sicilian sweets to America has seen them evolve in fascinating ways. In their new homeland, these treats have often become sweeter, more elaborate, yet they’ve retained the rustic, simple qualities that make them special.
The Sweetening of Tradition
In America, traditional Sicilian sweets have often been adapted to meet local tastes, which usually means a sweeter profile. This adaptation underscores the dynamic nature of food traditions and how they evolve while retaining their core essence.
Balancing Rustic and Elaborate
Even as Sicilian confections become more elaborate in their American iterations, they manage to keep their rustic appeal. This balance is evident in Renato’s recipes, which uphold the simplicity of the original dishes while exploring new, inventive presentations.
Notable Recipes from Dolci!
Renato’s cookbook is filled with recipes that will transport you straight to the cobblestone streets of Sicily, all from your own kitchen. Each recipe brings a piece of Italy to life, infused with the vibrancy of American baking.
Cannoli Croccante and Cannoli Cake
Renato’s innovative takes on cannoli, with recipes like cannoli croccante (a crisp, crunchy variation) and cannoli cake, push the boundaries of this beloved confection. These recipes invite you to experience the familiar deliciousness of cannoli in new and exciting forms.
Revamped Iris
The revamp of the traditional iris with dark chocolate cream showcases Renato’s ability to honor old recipes while injecting them with contemporary flavors, making them accessible and appealing to a modern audience.
Modern Pastiera
With nods to his father, Renato’s modern takes on pastiera bring a freshness to the classic recipe, exploring new ingredients and methods to enhance its timeless appeal.
The Influence of Poliafito’s Parents
Central to Renato’s baking philosophy is the influence of his Sicilian parents. Their love for their homeland and its culinary traditions deeply informs his work, adding a layer of authenticity and personal connection to every recipe.
Mother’s Memories of Sicily
Renato’s mother’s memories of Sicily are vividly brought to life in his cookbook. Her stories and culinary practices serve as a poignant reminder of the rich cultural heritage that these recipes represent.
Father’s Love for Pastiera
Renato’s father’s love for pastiera is more than just a preference—it’s a connection to his roots. The cookbook pays homage to this bond, celebrating the past while looking forward to new traditions.
Conclusion: A Celebration of Sweets
Renato Poliafito’s Dolci! American Baking with an Italian Accent is more than just a collection of recipes; it’s a celebration of cultural connections, family histories, and the joy of baking. Whether you’re a seasoned baker or a novice, this cookbook invites you to explore the delicious world of Sicilian and Italian-American sweets, each bite a blend of tradition and innovation.
So, roll up your sleeves, preheat your oven, and get ready to embark on a sweet journey that bridges continents and generations. Buon appetito!
