Tutti Frutti

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

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

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

Delicious reading!

A cooking and pastry teacher, from 2012 to 2019, Francesca Maggio directed the iCook Academy in Chieri (TO), of which she is the founder, together with chef Luca Montersino. She has been able to refine her skills by working closely with the best chefs and pastry chefs in the world, always motivated by her passion, the search for excellence, and the desire to innovate. Today she holds cooking and pastry classes with the aim of putting the finest traditions and culinary innovation within everyone's reach.