Recipes that capture the flavors of la dolce vita, from Bologna to Brooklyn––Italian and Italian American-ish cakes, cookies, pies, and pastries, from the James Bears Award-nominated brains behind one of America's best bakeries.

A joyous celebration of Italian, American, and Italian American tastes and traditions, Dolci! is a compendium of molto delizioso baked goods from both sides of the Atlantic. Baker Renato Poliafito pays homage to the pastries of the Old World and the New––with perfected versions of classics like Pastiera and Torta Caprese, Honey-Ricotta Black & Whites, and butter cookies.

Poliafito puts his own unique spin on the baking traditions of both countries with recipes of his own invention that are a mash-up of Italian flavors and American innovation. Think Aperol Spritz Cake, Italian Krispie Treats, Malted Tiramisu, Panettone Bread Pudding, and Mocha Orange Whoopie Pies. In addition to the many cakes, pies, tarts, and cookies, he also shares a host of savory recipes––Sourdough Focaccia Three Ways, Perfect Grissini, Cacio e Pepe Arancini––and, for good measure, Italian-inflected cocktails. A vibrant co-mingling of two great culinary cultures filtered through the mind of an American with the heart of an Italian, Dolci! hits the sweet spot between Italian and American baking.

"Bravo, Renato, I love this book!" ––Chef Lidia Bastianich

Hardcover, 304 pages. 2024. With more than 100 color photographs.