The unique Italian art for making pastry: Tradition, Technique and Taste! We have discovered where to learn these secrets while enjoying a Lucca villa rental overlooking the Carrara marble hills! It is called La Collina del Sole and has a variety of exclusive experiences that are only available at this villas for rent in Tuscany one of the best "unique to La Collina del Sole" experiences is cooking lessons with Maria you can choose what you want to learn from the suggested menu at this holiday villas in Lucca or send your request by contacting the owners of this award winning villa rentals in Tuscany and really get stuck in to the Italian culinary tradition which as you will discover when you rent a villa in Tuscany has been influenced by different populations such as the Roman, Greek, Arabian and Norman, this influence is particularly noticeable in the art of Italian pastries. The use of nuts and caramelised sweets folded into their all butter, sweet, light textured pastries are mouth-watering.In the past, the dessert course was created for the family to enjoy purely for special occasions, such as a religious festivity. Nowadays, however, as Italian food is considered one of the best all over the world, these deserts (luckily for us) are widely available! So why not pop down to one of the cafes and pasticcerias that surround La Collina del Sole this Special Italian villa for rent in Tuscany, and try a... GIANDUIOTTO - a milk chocolate sweet. Originally from Torino, it is descended from a traditional chocolate pudding recipe involving crushed hazelnut s and lady fingers. The concept of mixing hazelnut pieces and chocolates was born during Napoleon’s reign, when importing cocoa from South America became extremely difficult and was “bulked up” with hazelnuts. BACI DI DAMA – a "ladies Kiss". As legend has it they were created by a chef who worked for the Royal family of Savoia as he wished to impress King Vittorio Emanuele. The name most probably represents a kiss between two lovers and the shape of the “baci di dama” itself resembles a lady’s lips. These baci combine hazelnuts with butter flour and sugar until a rich, smooth and luscious texture is achieved. CASTAGNOLE - little fried dough balls flavoured with aniseed liqueur. Castagnole are made with an egg enriched dough, which contains baking powder, aniseed liqueur, lemon zest which is fried until golden. Crunchy and sweet on the outside; soft and warm on the inside. They are the typical carnival pastry. SFOGLIATELLE - shell-shaped filled pastries native to Italian cuisine. "Sfogliatelle" means "small, thin leaves/layers," as the pastry's texture resembles stacked leaves. Recipes for the dough and filling of sfogliatelle vary and include orange-flavoured ricotta, almond paste, and candied peel of citron. These desserts are well known for giving a sweet and powerful taste whilst retaining a light texture. Buon Apetito !