One of the most famous Italian confectionery masters gives us his own recipe book with all the sweets of the Tuscan territory. Giovanni Righi Parenti, the late lamented master of Italian cooking leads us to the rediscovering of more than 200 sweets of the Tuscan tradition from the most famous (like panforte, castagnaccio, brigidini, cantucci di Prato) to other less famous but not less delicious (donzelline, morselletti, copate, cavalucci, berlingacci, the rose jam). It is not only a very rich recipe book but also a fascinating journey in the past: it is realized with the love of who is still able to recognize his roots in the flavours of his land. Written in a genuine language, like the sweets described, this book full of anecdotes and curious episodes will be read in a sitting and will make your mouth water. The book is divided in various sections: Winter sweets, Easter and Spring sweets, All-seasons sweets, Traditional sweets, Other times, Wines and sweet wines, all embellished by colour images of the recipes, period photographs, and reproduction of ancient objects and prints.