Bake Off winner Giuseppe has shared some of his most epic creations to tempt your taste buds ahead of the festive season
This year’s Great British Bake Off winner, Giuseppe Dell’Anno, has inspired judge Prue Leith to get into Italian baking.
And no wonder, if the champion’s social media pictures for his 92,000 followers are anything to go by.
After his epic win, the Italian said: “Thank you for showering me with love.”
And fans flocked to delight in his magnificent creations which he has since posted to his ever-growing Instagram account.
If you’re looking for a bit of kitchen inspiration ahead of the festive period, here are a a just a few of Giuseppe’s creations to tempt your taste buds…
Mark Bourdillon/Love Productions)
This beauty would surely be enough to impress even bread master Paul Hollywood.
Focaccia originated in the Liguria region and Giuseppe’s version is studded with cherry tomatoes and olives.
He says: “I got my dad’s seal of approval for this one, which is as precious as Paul’s handshake.”
Novice bakers can take a leaf out of Giuseppe’s book and try making their own treats at home – such as his easy hack for tent-worthy caramel.
“If you, like me, are not a fan of caramel, start easy and try caramelised almonds,” he says.
“You can’t get it wrong: one part water, three parts sugar and four parts almonds. I like to add cinnamon, vanilla paste and orange zest for flavour.
“Cook on a medium heat in a frying pan until caramelised then turn them out on parchment paper to cool.”
Macaroons are traditionally associated with France but culinary historians say they can be traced back to an Italian monastery in the 8th or 9th century.
The addition of coconut is specific to Giuseppe’s homeland.
“You only need four ingredients for the Italian version of coconut macaroons and kids love making them too,” he says.
Enviable pizzas – including vegan-friendly options – have also made Giuseppe’s social media.
“Who said you must have mozzarella on pizza?” says the TV winner. “Celebrate Free From Friday with a dairy-free bacon and potato pizza.”
Giuseppe’s classic margherita with Parma ham is topped with a generous helping of fresh rocket while his chorizo pizza uses mozzarella and tasty tenderstem broccoli.
Occhio di Bue
These biscuits might translate as ‘Ox eye’ but they look a bit like an Italian version of a Jammie Dodger.
Indeed, they are shortbread with a jam or chocolate centre and Giuseppe says: “These were a staple at home
– my dad could knock up a batch in no time. The flavour of apricot jam over shortbread still brings back some wonderful memories.”
Giuseppe and his dad now plan to write a cookbook together.