Paolo Sacchetti, referring to the "pesche di Prato," says that they unexpectedly bring happiness. A classic of Tuscan pastry, their shape resembles peaches and they embody a perfect balance between their constituent elements.

In this lesson, we are preparing a millefeuille. A revisited classic where a crispy, caramelized puff pastry merges with a Chantilly cream.

In this lesson, we will make a raspberry cheesecake. We'll create it with a hazelnut dacquoise base, a light layer of raspberry jelly poured between the biscuit, and a deliciously rich cheese cream.

Grandma's cake is excellent both as a dessert and as a breakfast treat. A few but delicious ingredients give life to this cake that has become a classic of Tuscan pastry. In his memoirs, Pellegrino Artusi describes it as a "pleasant pie, a simple shortcrust pastry" from which one obtains a "pine nut and custard cream dessert."

Despite its name potentially being misleading, it is hypothesized that the Zuppa Inglese actually originates from Tuscany. Indeed, its recipe features Alchermes as the main element, a Florentine liqueur. It's a refined and indulgent dessert, and also quite easy to make.

Suitable for the summer season. In this lesson, we will prepare a fresh and fragrant dessert, very suitable for the summer season.

"One of my specialties" The Black Forest cake is a dessert very dear to Paolo Sacchetti, who has been making it since 1991 and describes it as one of his specialties

A classic Tuscan dessert. Rice pudding is a classic of Tuscan breakfasts.

The history of humble pastry making The biscuits of Prato originated from the custom of poorer farming families eating the leftover (scrap) part of the sweet loaf that the baker prepared for wealthier people. This leftover part was aptly called "cantuccio."

The schiacciata fiorentina is a traditional Florentine dessert, typically made during the carnival period. It is presumed that its origins date back to the late 19th century: initially, it was a bread dough enriched with sugar and lard.