Italian

A. country where the panettone is thirty-six hours of rising, the sfogliatella is a ridge sculpted by a pasticciere’s wrist, and the tiramisù was scribbled into existence in a Treviso trattoria sometime in the 1960s. We pulled together every dolce worth knowing — eight rooms, deep — from the fornai who guard the lievito madre and the regions that wrote the rules.

Italian sits under Bake in the HowTo Food menu. It has 6 sections: Bread, Pastry, Cake, Cookies, Dessert Bakes and Quick Breads.