Mario Batali's Babbo is one of those restaurants that stuffs you to the gills with course after course of savory Italian masterpieces, then manages to get you to order a dessert (or two) which you have absolutely no room for. That's because Babbo's desserts are as irresistible of the rest of its food, and at last, they are presented in a cookbook. In "Dolce Italiano," Babbo's pastry chef, Gina DePalma, teaches you everything you need to know about Italian desserts (terms, fundamental ingredients, equipment) and unveils the recipes to her enchanting creations. The sweets are divided into nine categories, including cookies, cakes, spoon desserts, ice creams, and "all things fried." We're starting with the honey and pine nut tart, which consistently wows us in the restaurant. Other intriguing entries include fig and ricotta gelato, grappa-soaked mini sponge cakes, and herbed goat cheese fritters, to name but a few.
How Sweet It Is
