SAlvatore De Riso is a pastry celebrity, from Minori in Costiera to TV he is (re)well-known, and his books are a fixed appointment for fans of sweetness made in Italy.

Cookbooks: 6 titles not to be missed
Cookbooks: 6 titles not to be missed

The last one, Sweets of the heart (Cairo)collects great Campania classics such as the Pastiera and international basic preparations, new creations by the Campanian master (the Coscia pink grapefruit and pear Cheesecake is super) and – the section that intrigues us the most – the recipes of memories, family ones, from trifle in my own way to Potato donuts flavored with cinnamonto the Lemon Kiss. The sweets of the heart it is a generous book: There’s a cake for everyone. Some, the most complex, are a real challenge. To be won by diligently following the pastry chef’s tips.

Salvatore De Riso, The sweets of the heart (Cairo), 24 euros

The cover of the book by Sal De Riso (Cairo).

Salvatore De Riso gives us the Struffoli recipe. A must-have on your Christmas table, delicious all year round.

Neapolitan struffoli with wildflower honey

Salvatore De Riso’s Struffoli.


for 8 servings

For the struffoli: 2 whole eggs (110 g), 25 g of butter, 30 g of white wine, 25 g of granulated sugar, 250 g of 00 flour, 10 g of grated lemon, orange and mandarin zest, 2.5 g of salt, high oleic sunflower oil for frying.

For the composition of the dessert: 250 g of wildflower honey, 60 g of diced candied orange, 20 g of candied mandarin zest, colored devils, red and green candied cherries, candied fruit to taste.

A classic from Campania

For the struffoli. In a planetary mixer, using the paddle as a tool, introduce the butter with the sugar, the salt dissolved in the water and the eggs and mix all the ingredients. Add the white wine and the grated zest of the citrus fruits. Continue kneading, adding the sifted flour in 2 stages. When the dough becomes smooth and slightly stringy, remove it from the bowl and wrap it with a sheet of cling film. Leave to rest in the refrigerator for about an hour. Roll out the dough with your hands and make small loaves of about 1 cm in diameter, then cut them into pieces with a knife as you do to make small dumplings. Dust the struffoli with plenty of flour and turn them over with your hands, covering them as much as possible with flour to prevent them from sticking. When frying, sift them to remove excess flour. Fry in plenty of sunflower seed oil heated to 180°C until golden. Drain the struffoli with a slotted spoon and leave them to cool on absorbent kitchen paper.

For the composition of the dessert. Transfer the cooled struffoli to a large container, add the wildflower honey, the diced candied orange and the candied mandarin zest and mix everything well. Pour the struffoli onto a ceramic plate. Decorate with the colored devils, the red and green candied cherries and other candied burps to taste.

The magical flavors of Japan

If not The enchanted city the witch Zeniba invites for tea time, offers a soufflé cheesecake. In My Neighbor Totoro, little Satsuki cooks when her mother is in the hospital and His bento with fried smelt, edamame and sour plums is a marvel. As the Airship Curry from Castle in the Skyafter all. Hayao Miyazaki’s anime are timeless masterpieces, the 35 recipes that chef Villanova derives from it, magnificently illustrated by Bérengère Domoncy, are a poetic divertissement. Meanwhile, everyone is inside the ingredients of fairy tales: love for family and for nature first and foremost. Then, of course, the classic ones of Japanese cuisine, from rice to miso, to mirin. A beautiful book, indeed. Maybe even for children, certainly for adults.

Thibaud Villanova, The recipes of Studio Ghibli. Dishes and flavors inspired by Miyazaki & Co. (Gribaudo), 19.90 euros.

The Studio Ghibli recipe book (Gribaudo).

What good advice!

From this lively manual by Cookist community Don’t expect new recipes or creative peaks. It wasn’t born for this. Instead, count on good, hyper-detailed advice for making a perfect batter, non-greasy fried food, a soft stew, a non-dark pesto or a bechamel sauce without lumps. In short, Italia Amore Cucina invites you to cook Italian food simply well. So, test yourself with the stew, the risotto with ossobuco, the donut. As for the tiramisu, it will be safer with the pasteurized eggs. Do you already know how to do it? No? Read on page. 96.

Cookist, Italia Amore Cucina (Ciaopeople), 16.90 euros.

Italy, love, Cookist cuisine.

Comfort (veg) food

Tortellini (Emilia-Romagna) e culurgiones (Sardinian), cassoeula (Lombard) and cannoli (Sicilian). And even Tortano (Campania). Those who are vegan no longer have to give up the pleasure of good Italian food, they think about it Annalisa Chessa (Little Vegan Witch is her “witchy” alter ego on Instagram) to reconvert the recipes of our favorite places – and our memories – vegetarian-friendly She, Sardinian by birth and Bolognese by adoption, became one a few years ago, ready to swear that this was the best decision of her life. There are many revisited, “evolved” dishes, identical to the originals just by looking at them, but respectful in taste (even that of memory). Of note, the comfort food par excellence, lasagna.

Annalisa Chessa (Little Vegan Witch), Vegetable cuisine that rocks (Gribaudo), 16.90 euros.

The book by Annalisa Chessa (Gribaudo).

Annalisa Chessa gives us her ragù recipe.

My Bolognese ragù

Ingredients for 4

200 g of dehydrated soya granules, 1 onion of approximately 150 g, 2 carrots, 1 stick of celery, 2 teaspoons of smoked paprika, 1/2 teaspoon of powdered nutmeg, 100 ml of white wine, 700 g of puree tomato, 30 g of extra virgin olive oil, salt.


Rehydrate the soya granules immersing it in boiling water with the heat off for 10 minutes. Once the time has passed, drain it, let it cool and squeeze as much as possible of the water it has absorbed. After having peeled the onion, peeled the carrots and removed the leaves from the celery stick, chop everything finely. Heat the extra virgin olive oil in a pan, add the chopped onion, celery and carrotmix and leave fry gently for 2-3 minutes. Then add the rehydrated soy granules, smoked paprika, nutmeg, salt, mix and leave to brown for 5 minutes, stirring often. Pour in the white wine, let the alcohol evaporate and add the tomato puree. Add salt, mix and bring to the boil. Then lower the heat and leave to simmer gently for 2 hours, stirring occasionally.


The ragù must simmer gently and for a long time so that it becomes well-bodied. Once cooled, you can store it in the refrigerator in an airtight container for up to 5 days. You can also freeze it.

No waste

The broad bean pods. The peel of potatoes. The green parts of the spring onion. The core and peel of the apple. And we could continue… Are we sure we want to throw everything away? According to food specialist Alessio Cicchini, it would be one unthinkable waste. And browsing the recipes (naturally, vegetarian) that he offers in Don’t throw it away!also a great shame, because they are also tasty. Like the “Emergency Crumble with (over) ripe fruit. And the black cabbage greens.

Alessio Cicchini, Don’t throw it away! (Joints), 19.90 euros.

The book by Alessio Cicchini (Giunti).

From Veneto to Abruzzo

Today radicchio makes up a third of our salads. Prodigiously all year round, without fear of cold or heat. And with the certainty of quality, think about PGIs: Variegated radicchio from Castelfranco, radicchio from Chioggia and Verona, Red of Treviso, Late and Early. If for the Veneto it remains a regional pride, it is cultivated from Alto Adige to Lombardy and the Marche. In Abruzzo this vegetable seems to have even found a “second home”. To make a long story short: everything about radicchio – the biodiversity, the perfect degree of bitterness, the export boom… – you can find out here The country of radicchio by Manuela Soressi, where the country stands for Italy. Interesting read, with great information of recipes by Claudia Fraschini, sweet and savory. The “Carrot cake and radicchio compote” might surprise you.

“The country of radicchi” by Manuela Soressi, recipes by Claudia Fraschini (Trenta Editore).

The book on radicchio by Manuela Soressi, with recipes by Claudia Fraschini (Trenta Editore).