At my wife's Italian school, a modest student once started to mention something about Sicilian pastry-making. She later admitted to working on a book and now it is out, and it is a masterpiece. "Sweet Sicily, The Story of an Island and Her Pastries" by Victoria Granof (Regan Books/Harper Collins).
Granof brought by one night a tiny paperback published in Catania containing dessert recipes from a manuscript found at a monastery: watermelon ice, chocolate 'gelo', sorbets from flowers, dating back hundreds of years. She has researched the island thoroughly and writes with great clarity on the importance of the proper ingredients, their use, techniques, and captured the authentic recipes. The results make what one finds here seem pale reminders of the glories still flourishing, also dedicating space to the heroes in small towns who maintain ancient artisanal traditions of preparing their delicacies, reflecting Greek, Norman, and Arab influences. Also, it is visually delectable. I've yet to see an Italian publication done so well.