Northern Italian Pastry and Cuisine Cookbook

70+ Exclusive Recipes taken from decades-old handwritten cookbooks.

The Northern Italian Pastry and Cuisine Cookbook, or the Ricettario di Pasticceria e Cucina del Nord Italia, follows a life-long culinary tradition of pastries and main courses from the Bergamo Region in Northern Italy.

The idea was born when I found my grandpa's cookbooks, all handwritten and well preserved, while paying him a visit. My nonno worked for more than 30 years as a pastry chef near Bergamo and patiently collected all the recipes he had been using in the years in his cookbooks. I decided to edit them and translate them into English while adding a few recipes of my own. My name is Jack and I have been working in the restaurant business since I was 18 years of age, this is what you can expect from this cookbook:

- Recipes That Work

Often we find on the internet recipes that do not really turn out the way we wanted. If you are an experienced chef, or have worked in the industry, you can easily notice it just by reading the ingredients, quantities, or the procedures. But this is not the case for everyone. The main reason this happens is because websites with thousands of recipes do not care to check whether they work or not, whether they are consistent or can be improved. The recipes in this cookbook have been used in a pastry shop for decades, every day they had to come out perfect.

- Good and Authentic Recipes Easy to Follow

Are you new to cooking? This book represent a valid starting point for your journey. All the recipes are easy to follow, they follow simple passages and are very schematic. You won't find here comments or poetic narrations of the plate which tend to make the recipe unreadable. Few steps, few ingredients, and you will be able to bake a delicious cake or prepare an authentic stew as the Alpini - mountain infantry troupes - do in winter. 

- Exclusive Recipes from Decades Ago

All the recipes in the book have been translated from manuscripts. Many of the recipes cannot be found online and are exclusive. For me, this is a way to preserve the memory of these dishes; for you, a way to try something new. 

- Two Sections: Pastry and Cuisine

The book is divided in two sections. The first part is dedicated to sweets and pastries made the same way that my grandpa used to bake them every morning for years in the pastry shop he was working at. The second part is a collection of main courses and salty snacks mainly from Northern Italy. Those recipes that are not exclusive from this region are nevertheless made according the the regional style of Lombardia and Bergamo. 

Another advantage this book offer is that you can contact me anytime if you have any question related to the recipes presents in the book or you just want to discuss cooking in general. My twitter @ is lindyfood. I would also greatly appreciate if you could send me pictures of the dishes you prepare. I have appositely left the book without images - you will read in the introduction why - and would love to see what everyone can come up with: plate presentation, shape of biscuits, and so on. 

Buon lavoro e buon appetito.

P.s. The Ricettario now comes with two free inserti:

- A Lindy Table Amaro recipe
- A selection of modern starters