It's an American classic, turned Italian. This perfect summer dessert has so much to offer when you spice it up a little with a European flair! That's exactly what Renato Poliafito has done with Red Velvet Cake in his new cookbook, Dolce. He stopped by Tonia's Kitchen to talk about how you can really make this cake something special. Renato told Tonia he uses excellent quality cocoa to turn this cake red, along with raspberry jam to make this cake sing, along with an ancient Italian liqueur known as Alchermes for more of what Renato says, is an adult taste. Ciao Bella!
