'Dolci' cookbook desserts are a marriage of Italian and American flavors

Renato Poliafito is a James Beard-nominated pastry chef, cookbook author and bakery owner. The youngest child of Italian immigrant parents, Poliafito became an art student, learning about his culture through paintings and sculpture. Later he launched a career in advertising. And though he embraced his Italian heritage, he says he always felt like an American looking in.

So when he decided to leave advertising to open a bakery, it was American pastries he paid homage to. And then, the Italian influences started creeping in. His Ciao, Gloria bakery in Brooklyn, New York, marries those cultures, and so does his new cookbook “Dolci! American Baking with an Italian Accent.” However, readers will quickly note that many are Italian with an American accent.

Chef Poliafito joins host Scott Tong to talk about the new book, which includes tips, Italian history, beautiful photographs, and, of course, recipes.

Book excerpt: ‘Dolci! American Baking with an Italian Accent’

By Renato Poliafito

Canoli Croccante

Minne di Sant’Agata 

Honey ricotta black and whites

Amaretto chocolate bundt

From “DOLCI!” by Renato Poliafito with Casey Elsass. Copyright © 2024 byRenato Poliafito. Excerpted by permission of Alfred A. Knopf, a division of PenguinRandom House LLC. All rights reserved. No part of this excerpt may be reproduced orreprinted without permission in writing from the publisher.

This article was originally published on WBUR.org.