Italian cuisine has delicious desserts ... Many are world famous, such as tiramisu, and gelato ... Then, more than 50 sweet delicacies from Italy ... Which is your favorite?
It is a typical Easter candy in Calabria, similar to cuddhuraci, produced in the province of Reggio Calabria. It can have many forms, at the discretion of the person who prepares it, usually related to Easter: rooster, fish, heart or other. In the center of the cuzzupa is placed an egg that is traditionally believed to bring good luck. The dough is made with milk, flour, egg, oil or butter, yeast and sugar. You should climb in a warm and airy environment to prevent the process from stopping. The dough is usually prepared in the first days of Holy Week, so that it can be tasted on Good Friday or Easter Sunday.
It is a typical oven product from many areas of Italy, especially the center. It is one of the dishes that are historically served for breakfast on Easter morning, a traditional rite typical of central Italy. It comes in two types, one salty and sweet, but both have a similar shape to the panettone. As in the case of panettone, the dough rises twice, because the ingredients are added to the initial mixture (usually composed of all the necessary yeast and with very little flour) in the last stages of fermentation. With or without candied fruit, the sweet pizza also has a fiocca, a meringue glaze and sugar pearls in the Umbria-Marche versions.
It is a famous typical Sicilian sweet, more specifically palermitano, similar to marzipan but much sweeter and more tasty, made of almond and sugar and traditionally made in the form of fruit. It is traditionally prepared to celebrate the Day of the Dead.
It is a traditional handmade candy from the Italian city of Alessandria. It is made with a stick shape kneading honey with sugar or egg white.
It is a chestnut flour cake typical of the Apennines area of Tuscany, Liguria, Emilia and Piedmont. It is a typically autumnal dish that is prepared by baking a mass of chestnut flour, water, olive oil, pine nut and Sultanine grape. Local varieties add other ingredients, such as rosemary, orange peel, fennel seed or dried fruit. It is accompanied with cottage cheese or chestnut honey, novello wine or sweet wines such as vin santo.
s a traditional sweet of Frascati, in the province of Rome (Italy), recognized as prodotto agroalimentare tradizionale del Lazio. It is produced throughout the year, and its typical basic ingredients are wheat flour, extra virgin olive oil, honey, a thousand flowers of the Pontinas Lagoons and the aroma of orange. Represents a woman with three breasts, sometimes using barley seeds for the eyes and mouth.
They are cookies originally from the Lagaccio neighborhood, in Genoa (Italy). They are made with wheat flour, brewer's yeast, sugar, butter, salt and, optionally, a pinch of sweet fennel or anise. The flour and yeast are mixed with water, and allowed to rise. The rest of the ingredients are added, kneaded and allowed to rise for an hour. Then two strips of dough are made, allowed to stand and baked half an hour at 180 ° C, leaving them to rest 24 hours before cutting them into oblique slices about 2 cm thick.
Sfincia di San Giuseppe
It is a fried sweet present throughout western Sicily, and consumed especially on March 19 during the feast of St. Joseph. The typical recipe involves making a batter of flour, water and egg, which is fried in oil or butter, and coated with sugar or, more commonly, with a cream of sheep curd (ricotta) with chocolate chips, and It is decorated with orange peel and pistachio chips.
They are typical Christmas sweets common in Salento and the entire Basilicata. They are shaped like small gnocchi passed through the back of a grater. All variants are made with flour, brewer's yeast, white wine, water and salt. For the dough no egg is used, but orange juice, tangerine and aniseed liquor. They are seasoned with honey, anise and cinnamon.
It is a traditional Sicilian cake, spread throughout the island and consumed by Christmas. It is a breeze cake, decorated and with various forms (often, ciambella or rosca). It is filled with dried figs, raisins, almonds, orange peel and other ingredients that vary according to the region where it is prepared. The almond filling is made with a mixture of peeled almond, zuccata (candied pumpkin) and chocolate chips. The more traditional fig fillings consist of a mixture of dried figs, candied fruit and chocolate chips.
Soletilla sponge cake
They are a kind of sweet cookies, dry, light, very fluffy, elongated and with rounded ends, shaped like a finger. Soletilla biscuits, like savoiardi, are made with a very light sponge cake dough, usually without yeast, in which the egg whites are set to snow to incorporate as much air as possible. This mass is known as gnoise.
It is a sweet nuts (pine nuts, nuts, almonds) and candied typical of the Trentino-Alto Adige region (Italy).
It is a typical sweet of Veneto, Friuli and some valleys of the province of Trento. However, this name also refers to another sweet, completely different, in Bologna and Trieste. The recipe varies from place to place, but the general characteristics can be outlined. The ingredients are simple, typical of the peasant tradition, now much richer than in the past: the dough is made with white flour, cornmeal, yeast, sugar and eggs, adding candied fruit, raisins and fennel seeds. It is taken with red wine, especially Fragolino or mulled wine.
It is a traditional Italian waffle cookie made with flour, egg, sugar, butter or vegetable oil, and some dressing (often vanilla, anise or lemon peel). Ferratella can be hard and crunchy or soft and chewable depending on the ingredients and the form of preparation.
The original dough, made with flour, butter, egg, sugar and candied orange zest, with a rich almond glaze, took shape and variations of all kinds, to the delight of young and old.
Its name derives from the fact that the dough must be very thin, like the oleata letter (a type of kitchen paper that was used in the past, similar to modern baking paper). The cartellate are nothing more than pieces of a thin sheet of dough, made with flour, oil and white wine, joined and wrapped on itself to form a kind of 'rose', with alternating holes and openings, which are then fried in abundant oil The typical regional recipe is the one that is impregnated in hot vincotto or honey, and then sprinkled with cinnamon, icing sugar or colored ornaments. However, there are variants: for example, the vincotto can be substituted for chocolate or simply for icing sugar. Once prepared they are kept away from light and can be eaten for several weeks
Sise delle monache
The sise delle monache ('tits of a nun') or tre monti ('tres montes') are a sweet typical of Abruzzo produced in the commune of Guardiagrele, province of Chieti. It is a cake filled with custard cream that has a triple bulge shape.
It is a traditional sweet of Trieste (Italy) made with puff pastry slices and a nut, almond, pine nuts, figs, plum, apricot, raisins, grated chocolate, sugar, cinnamon, clove and rum. The ingredients vary according to where it is made, as it is a handmade candy that can have variations.
They are Christmas sweets similar to muffins typical of the Apulia, Abrucesa and Calabria restaurants, with a filling that changes according to the region of origin of the product. The name comes from the fact that they are sweets so small that they can be eaten in a single bite (a single boccone), sometimes accompanied by sweet wine. There is a sweet and a salty variant. The candy is always made of broken dough with a honey filling, royal jelly, custard, jam or chocolate, according to regional tradition. The salty version is different, both in the filling and in the preparation: the broken dough is replaced by puff pastry and for the filling a mixture of mushrooms, chicken giblets, gizzards and truffles is used, instead of chocolate and almond. In the version of the Brindisi area, the filling is made of jam, and only pear or quince.
They are a pastry product consisting of soft cookies made from almonds, sugar and egg albumin, traditionally made in the province of Siena. With an oval diamond shape, they have sizes between 50 and 105 mm, with a thickness between 13 and 20 mm. Its exterior color is white with slightly golden edges. The white pulp is white due to the presence of sugar. Ricciarelli di Siena differ from other similar products in the absence of flour and potato starch.
Pardulas or casatinas are a sweet Easter typical of the Sardinian tradition. They are small pancakes stuffed with ricotta or cheese, very delicate and tasty. Depending on the area, sweet or savory versions can be found, with an orange or lemon flavor and, more rarely, raisins.
It is a typical sweet of Pescara (Italy) related to Christmas gastronomy (although not exclusively) and very widespread in Abruzzo. The parrozzo is made with semolina, or alternatively with yellow flour or white flour with starch, sugar, crushed almond, bitter almond aroma, lemon peel and melted chocolate topping. The sweet is prepared by kneading the yellow flour with egg, crushed almond and lemon peel. The dough is poured into a hemispherical mold and baked in the oven. When finished and cooled, it is coated with melted dark chocolate. [Edit]
It is a combination of various fruits cut into small pieces, seasoned with sugar, liquor or fruit juice very typical in some countries that is taken as dessert. It can be seasoned with orange juice, yogurt, cream, ice cream, sugar (or sweetener) or some liquor (mainly Cointreau). ** Currently, the fruit salad is part of the cuisine of many countries in the world, such as Spain, France, Italy and Latin America.
It is a traditional Sicilian cake made with sugary cottage cheese (ricotta), sponge cake (pan di Spagna), chocolate chips and decorated with pistachio and almond.
They are typical cookies from numerous areas of Italy, although especially popular in Piedmont and Liguria.
It is one of the most appreciated sweets of Tuscan cuisine, typical of Prato, hence its other denomination. It is a dried almond biscuit that is obtained by removing the cake obtained from the oven to cut it into slices of approximately 1 cm (hot), and then just cooking the cut pieces for a while longer. Hence the name bis-cotto, which means 'cooked twice', and which is equivalent to the Spanish sponge cake and the French (and later to the English) biscuit.
It is a traditional Sicilian cuisine pie with ricotta, sugar, sponge cake, marzipan, candied fruit and icing sugar. Despite being a simple recipe, there are numerous local variants, especially in its outward appearance due to style variations in the decoration of this candy. Some of the ingredients can be pistachios, pine nuts, chocolate, cinnamon, maraschino or orange blossom aroma. The term cassata in the Italian language also refers to a type of frozen dessert from Naples known in Spanish as "Neapolitan ice cream".
They are Calabrian Christmas sweets. These are gnocchi made from flour, olive oil and mulled wine, kneaded in a wicker basket, which are fried and boiled by must.
It is a sweet originally from the city of Verona. It is, next to the panettone, one of the most typical Christmas sweets in Italy. The pandoro's shape is conical, with star-shaped reliefs, usually with eight points. The dough, brioche type, has a yellowish color inside, due to the predominance of egg and vanilla among its ingredients. It also contains flour, sugar, butter, cocoa butter and yeast.
It is made mainly with sponge cake that is distributed in alternative layers with custard or with zabaione, and in some cases chocolate products, such as the nocilla. It is usually coated externally with icing sugar. It is served cold at an approximate temperature of 4ºC.
It is a kind of semi-frozen dessert, typically ice cream cakes, creams and certain fruit tarts. It has the texture of a frozen foam because it is usually produced by joining two equal parts of ice cream and whipped cream. In the gastronomy of Italy, the semi-cold is usually made with gelato as the main ingredient, being typical of the Emilia-Romagna region.
It is a typical pastry recipe from the province of Trieste. It is made with fresh milk, egg yolk, lemon, vanilla, icing sugar, vegetable fat and zabaione.
It is a carnival cake typical of Italian cuisine. It is made with a flour dough that becomes a knot shape and then fry it and cover it with a very thin layer of powdered sugar.
It is dessert similar to tiramisu that is taken with a spoon. It is an old sweet, which appears in the regions of Bologna, Forlì, Ferrara and Reggio Emilia in the 19th century, based on sponge cake soaked in liquors such as alchermes and rosolio, and with custard. The sweet is prepared by superimposing layers of sponge cake or soleillas (in Ferrara it is more common to use a bracelet, typical and simple homemade cookies) dipped in various liquors and using custard. It is usually prepared in a transparent mold, in order to highlight the pink and yellow color of the layers. The candy is stored in the refrigerator, which gives it firmness and maintains the freshness of the ingredients.
They are cookies present in all regions of Italy made from almond paste, made with sugar, egg white, sweet and bitter almonds and apricot kernels. They can also incorporate spices, honey, milk, yeast and, especially in industrial varieties, preservatives. This sweet has two main different versions: the amaretto di Saronno (crispy and crisp) and the amaretto di Sassello, sweet and more similar to marzipan.
It is an Italian ice cream made in mold and composed of layers of different colors and flavors, usually containing candied fruit and nuts. It typically has three flavors, with a layer of fruit or nut between them. Ice cream layers are often mixed with whipped cream. Chocolate and pistachio are the typical flavors of ice cream layers, and the fruit or nut layer often contains pieces of cherry, which creates the traditional combination of red or pink, brown and green. The dish comes from Naples, and the three-flavored Neapolitan ice cream evolved from it.
It is a bun made with a brioche dough, raisins and candied or crystallized fruits. It is shaped like a dome and the dough is made with flour, yeast, eggs, butter and sugar. It is a traditional Christmas dessert in Milan (Italy).
It is a traditional Italian dessert with fruit and nuts, similar to fruit cake or lebkuchen. Its elaboration process is quite simple. Sugar dissolves in honey, and chocolate melts. Various nuts, fruit and spices are mixed with flour and coconut, and the resulting dough is baked in a shallow pan.
It is a sweet made in the oven, very traditional of the city of Naples and France. One of the main characteristics is that the dough (lighter than the cake) is soaked in liquor (usually rum or lemongrass).
It is a typical sweet of Catania (Italy) consumed during the feast of the dead. It is a sponge cake with the soft chocolate center completely covered with a melted chocolate glaze.
Meringa (Italian Meringue)
Italian meringue is the most complicated of all meringue recipes. It is often used to cover cakes, although it is used for various recipes, such as the strudel, or it can be used to incorporate it into a mixture, such as macarons. you have to make the syrup. The sugar content can be twice the weight of the egg whites, and one third of the water sugar. The syrup must reach the point of soft ball, which is achieved when a drop of this syrup in a glass of cold water, does not dissolve, and at the bottom of the glass is a sticky, moldable sediment. If the syrup is too thick, or liquid, the meringue will not mount well. The temperature can also be checked with a thermometer, in this case the syrup should be at 120 ° C. With the whites freshly assembled and the syrup ready to fire, it is removed and it is being thrown into the whites still hot, in the form of thread, while the meringue is still beaten with the blender, until the container is cold, or we have reached The desired texture. If before you beat the egg whites, you throw a pinch of salt, they will be better mounted, and if you pour a few drops of lemon juice, a whiter meringue will remain. The trick of this meringue is that thanks to the syrup, the whites are cooked a little, which prevents the meringue from getting off.
It is a typical Easter cake that is taken in Italy (specifically in the city of Naples), made mainly with Ricotta (cheese-like dairy product) and cooked wheat. A Pâte brisée dough is used in its elaboration in which Ricotta, sugar, flour and milk are used. The dough is flavored with different spices such as vanilla, orange and even the water of orange blossoms.
It is traditionally prepared by folding the edges of the dough over the jam filling, creating a more "rough" appearance instead of a perfect circle. The jams traditionally used for the filling are those of cherry, peach, apricot and strawberry. The crostata can also be filled with pieces of fresh fruit and custard (pasticcera cream), but then it is called pastel di frutta ('fruit cake'). A typical variety from central Italy called crostata di ricotta substitutes jam with ricotta mixed with sugar, cocoa or chocolate and anisetta.
A Genoese is an Italian sponge cake baptized in honor of the city of Genoa and closely related to Italian and French cuisines. It does not use any chemical yeast, but uses air suspended in the dough during its production to give it volume. It is a sweet that uses whole eggs, unlike others that beat the yolks and whites separately. The eggs, and sometimes additional yolks, are beaten with sugar and heated at the same time to the water bath or to the fire, to a state known to the pastry chefs as "ribbon point". Genoese is usually a relatively lean cake, with most of its fat coming from egg yolks, but some recipes also add melted butter before baking. The candy is notable for its elastic and somewhat dry texture, so it is common to wet it with flavored syrups or spirits, and it is often served coated with butter cream. It is an ingredient of the popular tiramisu A chocolate genovesa can be made by replacing part of the flour with cocoa powder, which is sometimes used to make the Sacher cake.
It is an Italian sweet similar to zuppa inglese, cassata and tiramisu. It is currently shaped like a semi-cold frozen cake. The zuccotto is made in the shape of a vault, using sponge cake or soleillas dipped in rum or some other high-grade liquor. A thick layer of whipped cream is added, sometimes flavored with vanilla or chocolate, candied fruit, nuts or nuts, and covered with another layer of sponge cake. Alternatively, cottage cheese can sometimes be used instead. After cooling the dessert considerably, it can be served.
They correspond to a typical and traditional Neapolitan cuisine, where it originated. They are named for using sfoglia or puff pastry
Neapolitan ice cream
It is that ice cream composed of three layers, chocolate, vanilla and strawberry, together, without separation between them. The recipe was named in the late nineteenth century as a reflection of its alleged origins in the cuisine of the Italian city of Naples.
It is the Italian regional variant of ice cream. As such, it is made with the same ingredients as most other frozen dairy desserts: milk, cream, various sugars and aromas, including fruits and nuts. When it incorporates other ingredients, these are added after freezing the gelato. The gelato differs from the rest of ice cream in having a lower content of butyric fat, typically 4 to 8% (skim milk is added as solid). It is also usually low in sugar, having between 16 and 22%, this amount being carefully balanced with water to prevent it from freezing. The types of sugar used are sucrose and dextrose, using invert sugar to control the sweetness of the final product. Typically, Italian gelato and sorbet contain a stabilizing base, which is usually egg yolk in yellow cream based flavors, such as zabaione and flan.
s a typical dessert of the Italian region of Piedmont, made from cream of milk, sugar and gelatificantes, that is usually adorned with jams of red fruits. Remember flan, but its flavor is more milky and has a texture more similar to that of gelatin than that of flan. In its preparation, milk, sugar and milk cream, gelatin and strawberries, blackberries and occasionally, caramel syrup, vanilla, rum, etc. are used.
It is a typical sweet of Sicily. The dessert consists of a rolled dough in the form of a tube and inside it has the ingredients mixed with ricotta cheese. It is so popular in Sicily that patisserie where a cannoli tray is not sold is very rare. The interior dough is made with ricotta cheese (occasionally, and less traditional is the use of Mascarpone) is often flavored with different combinations of vanilla, chocolate, pistachio, marsala, rose water or other flavoring. It is common to see how some ingredient is put on the ends.
It is a cold dessert that is prepared in layers. There is no single recipe, but variants from a series of base ingredients that can be represented by different products. The translation of the Italian word tiramisu means literally choose me or metaphorically make me happy, which refers to the caffeine content of coffee and cocoa used in the recipe. A tiramisu is always composed of a solid ingredient moistened with coffee, on which a cream whose base is sugar-beaten eggs is superimposed; It is sprinkled with cocoa powder. Starting from these basic elements, it is possible to make different versions of the dessert using different representatives of them and adding other ingredients.