Welcome & Overview

I have so many fond memories of sitting outside a café in Sicily with the most wonderful fresh espresso and sampling the most colourful and flavourful sweet treats.
What I find intriguing about Italian baking is not only ingredients used but how they are used for example, pistachio ground down and used as a replacement for flour in the pistachio and orange cake, olive oil used instead of butter as the base for the lightest apple cake, egg whites and sugar whipped up to a frenzy and folded into ground almonds to make the lightest Amaretti. And let’s not forget the classic panna cotta – and in my case I make mine with yoghurt for that wonderful extra little bite.
These are all tasters of what lies ahead here in my Italian Deserts and Treats course
I’ve also added in some little recipes from my kitchen to accompany your wonderful treats. So, I show you how to make affogato, caffè corretto and limoncello.
So, let’s get baking! And Cook with Curiosity with me, Catherine Fulvio
Buon Appetito

Recipes Included

In this course you will learn how to prepare these delicious dishes:

• Fresh Pasta Making
• Apple Cake Made with Oil
• Amaretto Ricotta Cheese Cake
• Chocolate Semifreddo with Berries
• Yoghurt Panna Cotta with Blackberry Compote
• Pistachio and Orange Cake
• Honey and Pine Nut Tart
• Cenci
• Amaretti Biscuits

And from Catherine’s Home Kitchen

• Affogato
• Caffè Corretto
• Limoncello

What You’ll Learn

Italian desserts and treat offer such a variety of textures colours and flavours.
In this course you learn how to work with gelatine and make the most delicious yoghurt panna cotta and you learn how to make a blackberry compote plus there are other ideas there for you too.
You learn how to make an apple cake using olive oil as a base instead of butter, plus the most divine ricotta cheese cake with Amaretto as the flavouring.
I also want to show you how to make your own semifreddo, in this case will make a chocolate flavoured but I’ve lots of tips there for you too.
The pistachio and one orange cake is very intriguing, as the pistachio forms the base of the cake. Cenci is a wonderful tradition very tasty with a good cappuccino. The honey and pinenut tart is so moreish and here you learn the art of making pastry.
Working with egg whites to make amaretti is a skill and these are wonderful for gifts for friends, if you can share them.
I’ve also added in recipes from my kitchen I teach you how to make affogato and the more fun version – caffè corretto! and I share my recipe from Sicily that how to make your own limoncello

How to get the most out of this course

The course is structured as follows:

• A series of video instructions for each recipe
• A printable recipe with a tip sheet and photograph of the finished dish for each recipe
• Audio instruction, brief chat and tips for each recipe
• A Cook with Curiosity section, where there are more printable sheets with lots of detailed information regarding the cooking processes and much more. So do make sure you check that section out.

I would encourage you to start at the beginning and take each recipe one by one. At the end of each recipe, make some notes with regards to how you did. What was your feedback on the recipe?
We all have different tastes, maybe you added more sweetness into the dish or maybe you added more seasoning, or changed some ingredients to suit your tastes. I would encourage you to make notes to this effect so that when you are repeating the recipe you have a perfect recipe for your taste.
And do share photographs of your finished dish, tag me, Catherine Fulvio, and don’t forget to use the hashtag #CatherineFulvioOnlineCooking and #cookwithcuriosity

Do you have any questions, need support?

You will find lots of tips to company each recipe both on the recipe sheet and in the audio.
If you have any specific questions, complete the “Ask one of our tutors” form and we will get back to you.