I haven't been this excited for a cookbook in a while! I love the Italian American twists and bookmarked a bunch of recipes to make when I did my first read through.I started off with making a half batch of the American cinnamon rolls and a half batch of the maritozzi with a batch of the brioche dough. I was a little weary when I saw the recipe called for cold butter to knead into the dough, when I'm used to seeing room temperature. But it worked perfectly. I did have to knead it a bit longer then the estimated times, but it still worked out! My mixer did get a work out. The cinnamon rolls were so so soft. My husband said they were the best. The bread itself was so butter, and we appreciated that the cinnamon rolls weren't ridiculously sweet. The cream cheese icing was absolutely the best. The recipe makes a large amount, but nobody was complaining here.The maritozzi are one of my favorites, such a simple pastry but just so good. I mean, even the plain buns themselves were SO good. I might have eaten a plain one with butter to just test it. After we tasted the cinnamon rolls and maritozzi, I immediately went and made a full batch of cinnamon rolls the next day.I've also made the tiramisu rice krispies and the Bosco Nero. The rice krispies were easy and had a great tiramisu flavor to them. I liked that they also tell you how to keep it (in the fridge) and they stayed a good texture and didn't harden permanently (I did have to let it come to room temp to get the best texture).The Bosco Nero, I actually made twice because it was that good. The chocolate cake is so moist. I wrapped the cake up in plastic wrap since I didn't put the cake together till the next day and found the texture to be better the next day. The best kind of cakes! The cherry jam was good. I need to get amaretto and substituted almond extract, but I will most definitely make that cake for a 3rd time when I get it. I can't get enough of it. My parents devoured the cake and took the whole cake home with them.I'm eyeing the aperol spritz cake to be my next bake. But the coffee coffee cake is also calling my (also my husband's) name. And then all the cookies....All ingredients come in both cup measurements and weights. I do wish they had pictures for each recipe mainly because I'm not as familiar with some of the Italian baked goods, but that's also why Google images is around! Everything I've made so far from this book has been amazing and been names as the best thing. I can't wait to continue the cycle with the rest of the recipes.Update! - I did end up making the coffee coffee cake, and the crumb on that cake is absolutely fantastic. The topping does call for a LOT of salt. The first time I made it, it was way too salty. I cut the amount of salt in half for the topping, and it was perfect. I made the malted milk tiramisu, the lady fingers recipe turned out absolutely perfect. My husband ate a bunch of them plain. The tiramisu itself was pretty good. The malted milk flavor is pretty prominent. I didn't have enough filling to make the tiramisu with 3 layers of lady fingers though.The strawberry pana cotta was good, I need to get better strawberry jam next time I think to truly enjoy it. I honestly think just doing a compote on top would've been excellent. I made the amarena cherry gelato. I loved the base of the gelato and couldn't stop eating it! One of my favorite things was the Italian Blondie (I can't remember the exact name of it right now). The brown butter is perfect, and it smells so so good when it's in the oven. I love the sweetness from the Apricot jam. I did 80 g of toasted pecans and the rest white chocolate chips for my fill in. I'd 100% make it again. It had a good chewiness too. Everything in the book has been stellar so far!