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An interesting fact about Italian pastries is that Italy is renowned for producing various outstanding cakes and desserts.Et eumXerest, explibusam quibusam nectatur

COOKING Tiramisu is a popular Italian dessert that has gained international acclaimIt ilitatus, consequidis est, tem

WELCOME

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Welcome to I Man, a delightful Italian pastry shop that brings the authentic flavors of Italy to your doorstep. Immerse yourself in a world of delectable treats where traditional recipes meet modern creativity. From exquisite tiramisu to heavenly cannoli, each pastry at I Man is a culinary masterpiece, crafted with passion and a commitment to quality.

Indulge in the charm of Italian baking and savor the essence of Italy in every bite. At I Man,our commitment extends beyond the artistry of our pastries. Step into a warm and inviting atmosphere that reflects the spirit of Italian hospitality. Our cozy seating areas invite you to linger and enjaoy your favorite espresso alongside our tempting selection of freshly baked goods. Whether you’re seeking a sweet escape or a place to unwind with friends, I Man promises an experience where every detail is a celebration of the rich culinary heritage of Italy. Join us on a journey of taste, where passion meets pastry, and every moment is a taste of la dolce vita. Welcome to I Man, a delightful Italian pastry shop that brings the authentic flavors of Italy to your doorstep. Immerse yourself in a world of delectable treats where traditional recipes meet modern creativity. From exquisite tiramisu to heavenly cannoli, each pastry at I Man is a culinary masterpiece, crafted with passion and a commitment to quality. Indulge in the charm of Italian baking and savor the essence of Italy in every bite. At I Man,our commitment extends beyond the artistry of our pastries. Step into a warm and inviting atmosphere that reflects the spirit of Italian hospitality. Our cozy seating areas invite you to linger and enjaoy your favorite espresso alongside our tempting selection of freshly baked goods. Whether you’re seeking a sweet escape or a place to unwind with friends, I Man promises an experience where every detail is a celebration of the rich culinary heritage of Italy. Join us on a journey of taste, where passion meets pastry, and every moment is a taste of la dolce vita.

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TIRAMISU tiramisutiramisutiramisutiramisutiramisu tiramisutiramisutiramisutiramisutiramisutiramisu

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The meaning of the name Tiramisu itself symbolizes love with various nuances: bitterness coffee, cocoa; richness Rum; sweetness cheese, cream, eggs; and the robustness the delicate layers of the cake.

The flavors of the cake articulate the diverse spectrum of emotions in love, ranging from joy to pain, yet overall remaining harmonious and understanding. Tiramisu is representative of a beautiful and fulfilling love.

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MAIN INGREDIENT

Tiramisu is a renowned dessert not only in Italy but also worldwide. Originating from a sweet treat in the northern Veneto region, the delicately sweet and creamy flavor of Tiramisu has earned it acclaim globally, winning over even the most discerning connoisseurs from the very first taste. Tiramisu is a renowned dessert not only in Italy but also worldwide.

Originating from a sweet treat in the northern Veneto region, the delicately sweet and creamy flavor of Tiramisu has earned it acclaim globally, winning over even the most discerning connoisseurs from the very first taste. Tiramisu is a renowned dessert not only in Italy but also worldwide. Originating from a sweet treat in the northern Veneto region, the delicately sweet and creamy flavor of Tiramisu has earned it acclaim globally, winning over even the most discerning connoisseurs from the very first taste.

Tiramisu is a renowned dessert not only in Italy but also worldwide. Originating from a sweet treat in the northern Veneto region, the delicately sweet and creamy flavor of Tiramisu has earned it acclaim globally, winning over even the most discerning connoisseurs from the very first taste.

The main ingredients include Champagne biscuit cookies, soaked in coffee, preferably Italian Espresso. They are then stacked in layers alternating with a mixture of eggs, sugar, Mascarpone cheese, and a touch of Rum. Finally, a sprinkle of cocoa powder on the surface adds decoration and enhances the flavor. Afterward, simply refrigerate and enjoy this delightful and fragrant cake.

The main ingredients include Champagne biscuit cookies, soaked in coffee, preferably Italian Espresso. They are then stacked in layers alternating with a mixture of eggs, sugar, Mascarpone cheese, and a touch of Rum. Finally, a sprinkle of cocoa powder on the surface adds decoration and enhances the flavor. Afterward, simply refrigerate and enjoy this delightful and fragrant cake.Imi, occuptatem sum dolupta tuscimusa si repersp ernatus andemporum essimagnam aces re sectiis aut lam, a ea nam, quam aditas velibus eatibus ipsam natessime sum veles sequi nulles es volo iunt res accum que liquos sapercia deruptat.

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ORIGIN

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Pizzelle are baked until crispy, and then they are rolled up with cream while the cookies are still hot.

Pizzelle are baked until crispy, and then they are rolled up with cream while the cookies are still hot.

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ORIGIN AND INGREDIENT

INSTRUCTION

Pizzelle is a traditional Italian waffle cookie made from flour, eggs, sugar, butter or vegetable oil, and enriched with flavorings such as anise or lemon, sometimes including vanilla. This type of cookie is highly popular during Christmas and Easter festivities. Occasionally, it also graces the tables of Italian wedding celebrations.

Pizzelle is a traditional Italian waffle cookie made from flour, eggs, sugar, butter or vegetable oil, and enriched with flavorings such as anise or lemon, sometimes including vanilla. This type of cookie is highly popular during Christmas and Easter festivities. Occasionally, it also graces the tables of Italian wedding celebrations.

1. In a large bowl, whisk together the flour, baking powder, and salt.

2. In another bowl, beat the eggs and sugar until well combined.

3. Add the melted butter and anise extract to the egg mixture, stirring to blend.

4. Gradually add the wet ingredients to the dry ingredients, mixing until you get a smooth batter.

5. Preheat your Pizzelle maker according to the manufacturer’s instructions.

6. Spoon a tablespoon of batter onto each cookie grid, ensuring it’s centered.

7. Close the Pizzelle maker and cook for about 30-45 seconds or until golden brown.

8. Carefully remove the Pizzelle using a fork or spatula and let them cool on a flat surface.

9. Repeat the process with the remaining batter.

10. Once cooled, you can dust the Pizzelle with powdered sugar for added sweetness.

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INSTRUCTION

INGREDIENT

1. In a small bowl, sprinkle gelatin over cold water and let it sit for about 5 minutes to bloom.

2. In a saucepan, combine heavy cream and sugar over medium heat.

Stir until the sugar dissolves and the mixture is just about to boil. Remove from heat.

3. Add the bloomed gelatin to the cream mixture and stir until completely dissolved.

4. Stir in the vanilla extract.

5. Pour the mixture into individual ramekins or molds.

6. Allow the Panna Cotta to cool to room temperature. Then cover and refrigerate for at least 4 hours or overnight until fully set.

7. Once set, you can serve the Panna Cotta directly in the molds or unmold them onto serving plates.

8. Optionally, garnish with fresh berries, fruit coulis, or a drizzle of caramel before serving.

- 2 cups heavy cream - 1 cup whole milk - 1/2 cup granulated sugar - 2 teaspoons vanilla extract - 2 1/4 teaspoons gelatin powder - 3 tablespoons col

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PANNA COTTA

ORIGIN Panna cotta is an Italian cooked cream dessert. This dish is crafted simply with fresh cream, milk, and sugar. All are cooked together with gelatin leaves (a common cold dessert ingredient) and then poured into molds to set and chill. As a result, Panna Cotta has a translucent white appearance, smooth like milk, offering a delightful experience of sweetness, richness, coolness, and a velvety texture that melts in the mouth when savored.

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RUM BABÀ ORIGIN

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RUMBABÀRUM BABÀRUMRUM RUMBABÀRUM BÀBARUMBABÀ RUMBABÀBABA

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Baba or Rum Baba is a yeast cake soaked in a strong spirit, often rum.

For children or those who don’t prefer alcohol, chefs may replace the liquor filling with a combination of cream, fresh fruit, and rich whipped cream, creating a delicious alternative. This type of cake is widely popular throughout Italy, but to fully savor its flavor, one should consider stepping into the beautiful region of Campania, Italy.

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INGREDIENT

INSTRUCTION 1. In a small bowl, dissolve yeast in lukewarm milk with a pinch of sugar. Let it sit for about 10 minutes until frothy.

*For the Rum Syrup: - 1 cup water - 1 cup granulated sugar - 1 cup rum

3. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1-2 hours, or until it doubles in size.

2. In a large mixing bowl, combine flour, softened butter, sugar, eggs, salt, and lemon zest. Add the yeast mixture and knead until you have a soft, elastic dough.

4. Preheat your oven to 350°F (180°C).

5. Grease Baba molds or muffin tins with butter.

5. Grease Baba molds or muffin tins with butter.

6. Spoon the dough into the molds, filling each about halfway. Allow the dough to rise in the molds for an additional 30 minutes.

7. Bake for approximately 2025 minutes, or until the Babas are golden brown and fully cooked.

8. While the Babas are baking, prepare the rum syrup. In a saucepan, combine water and sugar, and bring to a boil.

Remove from heat and stir in the rum.

9. Once the Babas are out of the oven, immediately soak them in the rum syrup, ensuring they absorb the liquid.

10. Allow the Babas to cool and soak for a few hours or overnight.

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- 1/2 cups all-purpose flour - 1/2 cup unsalted butter, softened - 1/2 cup whole milk, lukewarm - 4 large eggs - 1/4 cup granulated sugar - 1 tablespoon active dry yeast - Pinch of salt - Zest of one lemon

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ORIGIN Cannoli is a type of pastry originating from the Sicily region in the Mediterranean. True to its name, Cannoli consists of a pastry shell rolled into a tube shape, filled with sweet cream or sometimes fruit. The size of this pastry can vary by region, ranging from fingersized to forearm-sized. Cannoli is a delightful combination of crispy baked shell and a rich, creamy filling with various flavors. A distinctive ingredient often used in the filling is ricotta cheese.

Due to its simple structure, Cannoli lends itself to numerous distinctive variations, both in terms of flavors and presentation

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INGREDIENT For the Cannoli Shells: - 2 cups all-purpose flour - 2 tablespoons granulated sugar - 1/4 teaspoon salt - 2 tablespoons unsalted butter, softened - 1/2 cup white wine or Marsala - Vegetable oil (for frying) For the Cannoli Filling: - 2 cups ricotta cheese, drained - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1/2 cup mini chocolate chips - Powdered sugar (for dusting)

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CANNOLI INSTRUCTION For the Cannoli Shells: 1. In a bowl, whisk together flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.

2. Gradually add the wine or Marsala, mixing until the dough comes together. Knead the dough on a floured surface until smooth.

3. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.

4. Roll out the dough to about 1/8 inch thickness. Cut rounds using a cookie cutter or a glass.

5. Wrap each round around a cannoli tube, sealing the edges with a bit of water.

6. Heat vegetable oil to 350°F (175°C) in a deep fryer or heavy pot.

7. Fry the cannoli shells until golden brown.

Remove and let them cool before gently sliding the shells off the tubes.

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For the Cannoli Filling: 1. In a bowl, mix the drained ricotta, powdered sugar, and vanilla extract until smooth.

2. Fold in the mini chocolate chips.

3. Fill a pastry bag with the ricotta mixture and pipe it into each end of the cannoli shells.

4. Dust the filled cannoli with powdered sugar.

5. Chill the cannoli in the refrigerator for at least an hour before serving.

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BISCOTTI ORIGIN In the 18th century in Prato, people used to make a type of dry biscuit to store for consumption throughout all seasons of the year. This biscuit is called Biscotti. Biscotti is often referred to as the “time-defying” pastry because its history has been intertwined with Italy for a long time, and it also denotes a distinctive characteristic of the biscuit its ability to be preserved for an extended period.

INGREDIENT 2 cups (240g) all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup (150g) granulated sugar 1/2 cup (120g) unsalted butter, melted and cooled 2 large eggs 1 teaspoon vanilla extract 1 cup (120g) chopped nuts, almonds or chocolate chips(optional)

INSTRUCTION Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, and salt.

In another bowl, beat together the sugar and melted butter until the mixture is smooth. Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract.

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Gradually add the flour mixture to the sugar-butter mixture, stirring until a dough forms.

Optionally, fold in the nuts, almonds, or chocolate chips.

Divide the dough in half and shape each portion into a log on the prepared baking sheet.

Bake for about 25-30 minutes or until the logs are golden brown and firm.

Remove from the oven and reduce the oven temperature to 300°F (150°C).

Once the logs are slightly cooled, cut them into thin slices.

Place the biscotti slices back on the baking sheet and bake for an additional 10-15 minutes until they are dry and crisp.

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SFOGLIATELLA INGREDIENT

ORIGIN

INSTRUCTION

For the Pastry: 2 cups (250g) all purpose flour 1 cup (240g) unsalted butter, cold and diced 1/2 cup (120ml) cold water A pinch of salt For the Filling: 2 cups (500g) ricotta cheese, drained 1 cup (200g) granulated sugar 1/2 cup (75g) candied citrus peel, finely chopped 1 teaspoon vanilla extract Zest of 1 lemon 1/4 cup (60ml) white wine (optional) Confectioners’ sugar for dusting

Sfogliatella is a distinctive dessert in Italian cuisine, particularly in the Campania region where it originated. There are two main variations of sfogliatella: sfogliatella riccia (shell-shaped) and sfogliatella frolla (domeshaped).

Sfogliatella Riccia (Shellshaped):

In a large bowl, combine the flour and a pinch of salt. Add the cold, diced butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add the cold water, mixing until the dough comes together. Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Preheat your oven to 375°F (190°C).

Roll out the chilled dough on a floured surface into a large rectangle, then fold it into thirds (like a letter). Rotate the dough 90 degrees and repeat the rolling and folding process. Repeat this process at least 3-4 times, allowing the dough to rest in the refrigerator between each set.

Roll out the dough one final time into a thin sheet.

Preheat the oven to 375°F (190°C).

Cut the rolled-out dough into squares, then fit each square into the cups of a muffin tin, pressing the dough against the sides and leaving some overhang.

In a bowl, mix together the ricotta, sugar, candied citrus peel, vanilla extract, lemon zest, and white wine (if using).

Spoon the ricotta mixture into each pastry-lined cup.

Fold the overhanging dough over the filling, creating a shell shape.

Bake in the preheated oven for about 25-30 minutes or until the pastry is golden brown.

Allow the sfogliatelle to cool slightly before dusting with confectioners’sugar.

The shell of sfogliatella riccia is crafted from layers of thin, crispy pastry stacked on top of each other, creating a shell-like form. The process of making this shell often demands skill and dedication, as it involves creating numerous layers of delicate pastry and carefully stacking them.

Sfogliatella Frolla (Bonnetshaped): Sfogliatella frolla has a thicker and softer shell, resembling the shape of a bonnet. This shell is typically made from a special dough called “frolla,” which includes sugar and butter to provide a distinctive crispiness and flavor.

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ORIGIN

INGREDIENT

In Italy, people in the Tuscan region make a type of doughnut called “bombolone,” featuring an outer layer coated with sugar and a filling of either cream or custard. There are various versions of Bomboloni with different fillings, such as chocolate, butter, or strawberry. They are all rolled in a layer of white sugar after being fried.

For the Doughnuts:

INSTRUCTION For the Doughnuts:

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In a small bowl, combine warm milk and yeast. Let it sit for about 5 minutes until it becomes frothy.

In a large mixing bowl, combine flour, sugar, butter, eggs, vanilla extract, and salt. Add the yeast mixture and mix until a dough forms.

Knead the dough on a floured surface until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1-2 hours or until doubled in size.

Punch down the dough, and roll it out on a floured surface to about 1/2 inch thickness. Cut out rounds using a cookie cutter.

Place the rounds on a baking sheet, cover, and let them rise for another 30-45 minutes.

Heat vegetable oil in a deep fryer or a heavy-bottomed pan to 350°F (175°C). Fry the doughnuts until golden brown on both sides. Remove and drain on paper towels.

For the Custard Filling: In a saucepan, heat milk until it just begins to boil.

In a bowl, whisk together sugar, cornstarch, and egg yolks until well combined.

Slowly pour the hot milk into the egg mixture, whisking constantly.

Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens.

Remove from heat, stir in vanilla extract, and let the custard cool.

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1/2 cups (440g) all purpose flour 1/2 cup (100g) granulated sugar 1 packet (2 1/4 teaspoons) active dry yeast 1 cup (240ml) warm milk 1/4 cup (60g) unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon salt Vegetable oil for frying For the Filling (Custard): 2 cups (480ml) whole milk 1/2 cup (100g) granulated sugar 1/4 cup (30g) cornstarch 4 large egg yolks 1 teaspoon vanilla extract For Coating: Granulated sugar for rolling

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