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Tutti frutti

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Text: Francesca Maggio
Photographers: Marco Arduino
Language: Italian, English
Format: hard cover, 16.5x24cm

Editions available
Tutti frutti - Tecniche e ricette per confetture, marmellate, composte, gelatine e canditi artigianali secondo tradizione italiana
ISBN: 978-88-31403-17-7 (Italian)
Tutti frutti - Italian Artisanal Jams, Marmalades and Preserves
Translation: Richard Sadleir
ISBN: 978-88-31403-18-4 (English)

Thanks to this book, you will learn how to prepare excellent jams, marmalades, compotes, jellies in jars and candied fruits using very few ingredients: fruit, sugar, lemon juice, flavorings, spices and ... nothing else!

Through these 80 recipes, you will rediscover the traditions of the best Italian home cooking, made of genuine ingredients, natural cooking and preservation methods.

Because, today, innovating does not mean so much inventing new things as finding the products, gestures and simplicity of our country's rich culinary tradition in your own home.

Delicious reading!

The author

Francesca Maggio - and professional pastry chef, from 2012 to 2019 she directed the iCook Academy in Chieri (TO), of which she is the founder together with the chef Luca Montersino. She was able to hone her skills by working closely with the best chefs and pastry chefs in the world, always motivated by her passion, the pursuit of excellence and the desire to innovate. Today she holds cooking and pastry courses with the aim of putting the best culinary tradition and innovation within everyone's reach.