Taste of Italy: Pastries of Northern and Southern Italy

Join two native Italians to explore Italian pastry traditions through a journey from Northern to Southern Italy, showing how geography, climate, and local ingredients shape very different dessert styles. Northern pastries often use butter, nuts, dried fruits, and chocolate, reflecting colder climates and a tradition of preservation, with examples like biscotti and other dry, structured baked goods. Southern pastries are brighter and more aromatic, shaped by a Mediterranean abundance of citrus, ricotta, olive oil, and honey, as seen in cannoli and citrus-based desserts. You will focus on tiramisu as a modern Italian classic, discussing its post-war origins, meaning “pick me up,” and its layered structure of coffee-soaked savoiardi, mascarpone cream, and cocoa, along with its many modern variations. You will watch a demonstration as Enzo assembles a tiramisu, enjoy tasting his delicious tiramisu, and take home a sample and other Italian pastries from his bakery, Emozioni.