Dulcis in fundo, says the Latin adage.

Sweets at the end of a meal-- whether presented as a simple dish of fresh fruit or as an elaborate, rich, sugary dessert- have become standard in the cuisine of most cultures. Jews, more than most people of other cultures, have traditionally prepared their own desserts, even when- as is the case in Italy- the store-bought ones can be, and often are, not only better presented visually, but also better tasting than anything that is made at home.
There are two reasons why Jews have always prepared their own desserts. The first and foremost is the observance of their dietary Laws. Therefore, some of the desserts that were not originally "Jewish" (such as panettone and ricciarelli), have been prepared at home by the Jews of Italy in order to make sure that there was no unkosher ingredient in them. They perfected their desserts to the point that they surpassed the store-bought ones.
The second gives Jewish desserts a unique and folkloristic dimension. Having been chosen by the rest of humanity as the target against which to satisfy its need for aggressiveness and destructiveness, Jews have experienced, throughout their history, more than their share of persecution from their fellow humans. This has brought about much pain and misery, needless to say. In order to counteract and, in some superstitious minds, ward off such obnoxious and unwarranted behavior toward them, the Jews have resorted to preparing their own special desserts, taking a cue from historical events, to sweeten up a little their otherwise embittered existences. Charoset, Sfratti, and Hamantaschen are but three examples of such traditional desserts.

Edda Servi Machlin was born in Pitigliano, Italy, in 1926, of a Jewish family whose ancestors have lived in Italy for, perhaps, over 2000 years. She spent her childhood and adolescence in her native village where a Jewish Community thrived for centuries until its demise due to the persecution and extermination of the Jews. Mrs. Machlin survived the ordeal by joining the partisans in the hills of Tuscany. In 1958 she settled in America, married and raised a family. At age forty-three, she was finally able to re-enter school, and from 6th grade completed in Italy just at the onset of the anti-Jewish laws, without intervening formal education, but as a consequence of her auto-didatic training, she matriculated and obtained a B.A. from Columbia University, Magna Cum Laude with election to Phi Beta Kappa. Her children grown, she lives with her husband in New York. This is her fourth book.

Try: Agnolotti Dolci (Sweet Tortellini) -- Arance Candite (Candied Oranges) -- Azzimi Dolci Al Vino (Sweet Wine Matzot) -- Biscotti Alla Mandorla Per Pesach (Passover Almond Biscotti) -- Bomboloni Ripieni (Jelly Doughnuts) -- Budino Di Riso All'Italiana (Rice Pudding Italian Style) -- Charoset Edda (Passover Fruit and Nut Balls) -- Confettura Di Pomodoro (Tomato Preserve) -- Cotognata (Solid Quince Apple Jam) -- Elsir D'Arance (Orange Elixir) -- Gesmeerta Matzos (Besmeared Matzot) -- Burro Di Datteri (Date Butter) -- Pizzarelle Di Farnia Dolce (Chestnut-Flour Pancakes) -- Pizza Romana (Jewish Fruit Bars) -- Tagliatelle Dolci In Forno (Sweet Noodle Pudding) -- Torta Di Noci Per Pesach (Passover Walnut Cake) -- Zucchero Vanigliato (Vanilla-Flavored Confectioners Sugar), etc.