Antonio Bachour is the author of this celebration of the intriguing fruity aromas included in his book in "Bachour in Color"
by Chiriotti Editori

The recipes by Andrea Valentinetti, Nicola Olivieri, Paolo and Andrea Sacchetti, and Andrea Leali

In Italy, as in many Countries, spring (and the Easter and Passover holidays just passed) generates a variety of seasonal cakes, cookies and breads, but with pasticcerias closed because of the panedmic, baking has returned to the home kitchen big time. So what are Italy’s top pastry maestros turning out as they quarantine a casa? In many instances they’re choosing sweets with personal resonance, culled from family and historic recipes, along with pastries long associated with their regions. Here’s what these noted chefs, who provided the recipes below, are baking now.

Cocoa biscuit, hazelnut praliné, salty crumble, chocolate crémeux and hazelnut crunchy
Sicilian cake

Antonio Bachour
"Bachour in Color", Chiriotti Editori
shop chiriottieditori.it

Coconut Granite, Exotic Cream, Mango Cube, Coconut Streusel, Streusel Base, Exotic Meringue and Almond Dacquoise
by chef Patrick Siau, chef Tan Wei Loon, chef Otto Tay and chef Loi Ming Ai 

Naoshichi parfait and pepper gel
By Janice Wong, pastry chef in Singapore