Deplama | Gina

: She contributed the entire dessert chapter to the original Babbo Cookbook in 2002.

: She was a regular contributor, writing the weekly column " Seriously Italian " while on sabbatical in Rome in 2009. gina deplama

She championed minimalism, famously stating that her "sweet ideal" was a perfectly executed panna cotta. : She contributed the entire dessert chapter to

: In 2007, she published Dolce Italiano: Desserts from the Babbo Kitchen , which became a definitive guide to Italian pastry. : In 2007, she published Dolce Italiano: Desserts

DePalma was a prolific writer who frequently shared her expertise through various platforms:

In 1998, DePalma joined the opening team of Babbo in Greenwich Village. Her work there defined the modern Italian dessert in America, often incorporating savory elements like olive oil, balsamic vinegar, and cheese.

Gina DePalma was an acclaimed James Beard Award-winning pastry chef best known for her 15-year tenure at Manhattan's . A master of Italian desserts, she was celebrated for a "food-oriented" philosophy that prioritized seasonal ingredients and rustic simplicity over complex pastry techniques. Early Life and Career