This is a list of Italian desserts and pastries . Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian desserts have been heavily influenced by cuisine from surrounding countries and those that have invaded Italy, such as Greece, Spain, Austria, and France. Italian cuisine is also influenced by the Mediterranean climate and agriculture.
Italy has an extremely diverse range of cuisines, due to the large amount of influences throughout its history. Peaches, lemons, and pears are popular fruits for recipes, as well as sweet cheeses, such as ricotta and mascarpone. [1] Coffee, especially espresso, are integral to Italian culture and cuisine, and is featured frequently in dessert recipes, such as tiramisu. The usage of a cold dairy dessert, such as ice cream or gelato, was introduced to the Western world through Italy. [2]
Name | Image | Description |
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Affogato | Espresso served with a scoop of ice cream | |
Angel wings | Fried dough shaped into ribbons and coated in powdered sugar | |
Name | Image | Description |
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Barbajada | Drink made from whipped chocolate, milk, and coffee | |
Baxin | Sweet from Liguira, Italy utilizing anise seeds and flour | |
Biscotti | Italian biscuit, typically filled with nuts or dried fruit, or dipped in chocolate | |
Biscuit Tortoni | Ice cream made from eggs and heavy cream, sometimes containing chopped cherries or topped with minced almonds or crumbled macaroons | |
Bombolone | Italian doughnut, filled with typically chocolate, cream, or jam | |
Bruttiboni | Biscuit made from almonds or hazelnuts | |
Budino | Pudding made from milk and egg custard, typically topped with a crust or whipped-cream topping | |
Name | Image | Description |
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Camporelli | Ladyfinger-like biscuits made from sugar, flour, and eggs | |
Cannoli | Rolled, crispy dough filled with ricotta cream | |
Cartocci | Filled fried dough pastry | |
Cassata | Round sponge cake moistened with fruit juice | |
Cavallucci | Pastry made with anise, walnuts, candied fruits, coriander, and flour | |
Ciambella | Ring-shaped cake made using flour, milk, sugar, and vanilla flavoring | |
Colomba di Pasqua | ||
Confetti | Almonds covered in dyed, sugar coating | |
Crocetta of Caltanissetta | Sweet pastry made from almonds, sugar, sweet lemon purée, oranges or other fruit, pistachio and icing sugar | |
Crostata | Baked tart or pie, hailing from Naples | |
Cucidati | Fig cookie with vanilla icing | |
Cupeta | Dessert made from honey, dissolved sugar and diced almonds | |
Name | Image | Description |
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Frutta martorana | Imitation fruits made from marzipan | |
Name | Image | Description |
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Gelato | Italian dessert similar to ice cream, thicker in consistency | |
Genoise | Sponge cake made with melted butter whipped into the dough | |
Gianduja (chocolate) | Chocolate made from hazelnut cream | |
Gianduiotto | Chocolate made from sugar, cocoa, and hazelnuts | |
Granita | Italian ice dessert made from sugar, water and various flavorings | |
Name | Image | Description |
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Ladyfinger | Long biscuit, typically used in tiramisu | |
Name | Image | Description |
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Marron glacé | Chestnuts candied in sugar syrup | |
Marzipan | Confection consisting primarily of sugar, honey, and almond meal | |
Mimosa cake | Moist champagne sponge cake with a buttercream frosting | |
Mustacciuoli | Pastry with a spiced, cake-like interior, covered in chocolate |
Name | Image | Description |
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Neapolitan ice cream | Ice cream featuring three flavors: chocolate, vanilla, and strawberry | |
Nocciolini di Canzo | Sweet crumbly small cookies from Canzo, in northern Italy | |
Nutella | Sweetened hazelnut spread |
Name | Image | Description |
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Pandoro | Traditional Italian sweet bread in a star-like formation | |
Panettone | Sweet bread featuring dried fruits and chocolate | |
Panforte | Chewy Italian dessert containing fruits and nuts | |
Panna cotta | Italian dessert of sweetened cream thickened with gelatin and molded | |
Panpepato | Round sweet bread with nuts and dried fruit | |
Pasticciotto | Italian pastry filled with ricotta cheese and egg custard | |
Pastiera | Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water | |
Penuche | Fudge-like candy made from brown sugar, butter, and milk | |
Pignolata | Soft pastry, covered in chocolate and lemon-flavoured syrup or icing | |
Pinza | Traditional dessert flan with pine nuts, dried figs, raisins, fennel seeds and grappa | |
Pinza bolognese | Jam-filled pastry |
Name | Image | Description |
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Rainbow cookie | Three-layered almond-flavored Italian cookie | |
Ricciarelli | Traditional Italian biscuits – specifically, a type of macaroon |
Name | Image | Description |
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Sanguinaccio dolce | Italian pudding made from pig's blood which is made creamy and sweetened with ingredients such as chocolate, milk, pine nuts, and raisins | |
Semifreddo | Frozen dessert similar to ice cream, with the main ingredients being egg yolks, sugar, and cream. | |
Sfinge | Doughnut sprinkled with powdered sugar | |
Sfogliatella | Shell-shaped cream-filled Italian pastry originating from Campania | |
Spumoni | Molded gelato made with layers of different colors and flavors, usually containing candied fruits and nuts | |
Struffoli | Neapolitan dish made of deep fried balls of sweet dough | |
Sugoli | Dessert pudding prepared with the must of red grapes, flour and sugar, cooked slowly and then left to cool | |
Name | Image | Description |
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Taralli | Cracker similar to a breadstick--can be sweet or savory | |
Tartufo | Gelato covered and filled with melted chocolate | |
Tiramisu | Dessert made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa | |
Torrone | Nougat made with honey, sugar, and whipped egg whites, then filled with roasted pistachios and almonds | |
Torta Barozzi | Thin, crispy cake made from chocolate and coffee | |
Torta caprese | Italian cake made with chocolate and either almonds or hazelnuts | |
Torta della nonna | Italian sweet pastry cake filled with vanilla-flavored custard and covered with pine nuts and confectioner's sugar. | |
Torta alla Monferrina | Cake made from pumpkin, or apples and sugar, with amaretti, chocolate, eggs, and rum | |
Torta delle rose | Cake made with leavened dough rich in butter and sugar, which is rolled up and placed in the baking tin, taking the characteristic shape of a basket of rosebuds | |
Torta setteveli | Chocolate cake with seven layers of hazelnut cream, hazelnut crunch, chocolate mousse, and a glaze | |
Torta Tre Monti | Dessert consisting of thin waffle slices with interwoven layers of cream, then covered in chocolate | |
Name | Image | Description |
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Uovo sbattuto | Beverage that consists of egg yolk and sugar | |
Name | Image | Description |
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Zabaione | Dessert beverage made with egg yolks, sugar, and a sweet wine | |
Zeppole | Fried dough dessert with powdered sugar | |
Zuccotto | Semi-frozen, chilled dessert made with alchermes liqueur, cake and ice cream | |
Zuppa Inglese | Italian dessert layering custard and sponge cake | |
Zelten | Traditional Italian fruitcake served during Christmas | |
Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Cannoli are pastries consisting of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling containing ricotta—a staple of Sicilian cuisine. They range in size from 9 to 20 centimetres. In mainland Italy, they are commonly known as cannoli siciliani.
Beignet is a type of fritter, or deep-fried pastry, made from pâte à choux, but may also be made from other types of dough, including yeast dough. In France there are at least 20 different versions. They can vary in shape, the flour used for the dough, and the filling. They are popular in French, Italian, and French-American cuisines.
A zeppola is an Italian pastry consisting of a deep-fried dough ball of varying size but typically about 4 inches (10 cm) in diameter. This fritter is usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream, or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. It is eaten to celebrate Saint Joseph's Day, which is a Catholic feast day.
A profiterole, cream puff (US), or chou à la crème is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups.
A mille-feuille, also known by the names Napoleon in North America, vanilla slice in the United Kingdom, and custard slice, is a French dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême.
Kuchen, the German word for cake, is used in other languages as the name for several different types of savory or sweet desserts, pastries, and gateaux. Most Kuchen have eggs, flour and sugar as common ingredients while also, but not always, including some fat. In Germany it is a common tradition to invite friends over to one's house or to a cafe between noon and evening to drink coffee and eat Kuchen.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
A sfogliatella, sometimes called a lobster tail in the US, is a shell-shaped filled Italian pastry originating from Campania. Sfogliatella means 'small, thin leaf/layer', as the pastry's texture resembles stacked leaves.
Italian-American cuisine is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans.
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed in Italy since Roman times and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet—the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide.
Custard tarts or flan pâtissier/parisien are a baked pastry consisting of an outer pastry crust filled with egg custard.
Knafeh is a traditional Middle Eastern dessert, made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. It is popular in the Middle East. In Turkey, it is called künefe.
A bombe glacée, or simply a bombe, is a French ice cream dessert frozen in a spherical mould so as to resemble a cannonball, hence the name ice cream bomb. Escoffier gives over sixty recipes for bombes in Le Guide culinaire. The dessert appeared on restaurant menus as early as 1882.
Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as pecorino romano and ricotta. Olive oil is used mostly to dress raw vegetables, while strutto and fat from prosciutto are preferred for frying. The most popular sweets in Rome are small individual pastries called pasticcini, gelato and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, gnocchi is eaten on Thursdays, baccalà on Fridays, and trippa on Saturdays.
Bolivian cuisine is the indigenous cuisine of Bolivia from the Aymara and Inca cuisine traditions, among other Andean and Amazonian groups. Later influences stemmed from Spaniards, Germans, Italians, French, and Arabs due to the arrival of conquistadors and immigrants from those countries. The traditional staples of Bolivian cuisine are corn, potatoes, quinoa and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat, beef, and pork.