DOLCE ITALIANO: DESSERTS FROM THE BABBO KITCHEN

DePalma, pastry chef at upscale Italian restaurant Babbo in New York City (owner Mario Batali contributes a foreword), approaches Italian-American desserts from three directions: traditional Italian (Polenta Cookies from the Veneto); Italian-American, learned at the elbow of her Calabrese grandmother (in a charming introduction, DePalma recalls how her grandmother used to visit her family in Virginia, stepping off the plane from New York bearing hunks of cheese, cans of olive oil and DePalma's favorite taralli); and what are best described as American-Italian. The latter are true hybrid desserts, such as a crustless Yogurt Cheesecake with Pine Nut Brittle, which combines mascarpone and the Greek-style yogurt now widely available in U.S. grocery stores. This concoction has probably never appeared on any menu in Italy, but it successfully marries ingredients and techniques from both places, without losing sight of the genuine quality that is the hallmark of Italian food.