“Trigiani combines family and American history, reflections on lives well-lived, and sound advice to excellent effect, as a legacy to her daughter and a remembrance of two inimitable women.” –Publishers Weekly

“Best-selling author Trigiani (Very Valentine) presents a loving paean to her Italian grandmothers… there is much warmth in these remembrances that will resonate with readers who enjoyed strong relationships with their own grandparents and know the value they can bring to our lives.” –Library Journal

“Soothingly and with clarity…. Readers will find [Trigiani’s] strength and optimism helpful, and her legions of loyal fans will enjoy learning more about the women who influenced, inspired, and, according to Trigiani, made possible some of her best-selling fiction.” –Booklist

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Crostoli:

Makes 2 to 3 dozen pastries, depending on the size of the pieces

4 extra-large eggs
5 tablespoons granulated sugar
2 cups all-purpose flour
3 tablespoons baking powder
½ teaspoon salt
2 to 3 cups vegetable oil
Confectioners’ sugar, for sprinkling

In a large bowl, beat the eggs with the granulated sugar. Add the flour, baking powder, and salt, mixing well. Begin heating the oil in the saucepan over high heat until it is ready for frying the dough. (Take a small, test piece of dough and drop it in the oil. If the dough rises to the surface, the oil is ready.) Roll the dough into a thin layer using a pastry roller.

Then, using a pizza cutter with a serrated edge, cut the dough into various lengths. Tie each length of dough into a loose knot and drop the prepared dough into the hot oil piece by piece. There should only be a few of the prepared pastries frying at a time. Remove the pastries once they have fried to a golden hue. Place them on paper towels to absorb the excess oil. Sprinkle with the confectioners’ sugar and serve on a pretty plate. They especially look nice when stacked high.

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