When I started to cook almost 50 years ago, I would occasionally bake desserts or savory pastries. Fruit tarts and quiches were my specialties, and I even remember making French baguettes. But for some reason, aside from making pizza, I stopped baking in the early 90s. It wasn’t until last Christmas and Easter when I started baking again and prepared a Neapolitan struffoli and an Italian wheat pie, pizza grana, both of which brought back fond childhood memories of my aunt, who excelled at making all types of pastries and desserts.