After a lifetime in the food industry, starting from the time I was able to follow my father around his patisserie in a small town in the south of Italy, to the days of having my own cafés and restaurants, I have always been passionate about making good food, using the best ingredients and simplest techniques. My passion however has always been baking and to this day, many years after both my family and I have retired from our patisseries, we are still sought to bake the traditional biscuits we became known for.
These constant requests led me to ponder how we could share our passion for baking biscuits with others whilst maintaining our age old family recipes. And, after many years of trial and error and much patience, Kitchen Angel was born.
Zuccotto is an Italian dessert with origins in Florence, believed to have been inspired by the city’s famous “Duomo” (cathedral dome). Regardless of its origins, it is a dessert made throughout all of Italy, with each area adding its own regional touch, via citrus fruits, local nuts, chocolate, liqueurs and even the cake used to form the dome, resulting in vary flexible and delicious dessert. Do not be deceived by the look of the zuccotto – it is not the prettiest