Did you know that it was the nuns of San Gregorio Armeno who added the aroma of orange blossom to the Neapolitan pastiera? Or that alchermes, produced by the Dominicans of Santa Maria Novella in Florence, was a liqueur much loved by the Medici? From the tiles of Aosta to Sicilian cannoli, from Tuscan panforte to nocino and centrebe, there are hundreds of specialities born or perfected in monasteries. It was the cloistered nuns in particular who devoted themselves to pastry-making, while the male communities became famous for producing beers, wines and liqueurs. This book collects 164 of the most delicious recipes from different regions of Italy, as well as from Europe and overseas.