Umbrian cake flavored with lemon peel and alchermes.
Lemon-flavored sponge cake, from Modena.
“Cat’s tongues,” thin butter cookies.
“Ugly but good,” dry cookies made with hazelnuts and egg whites.
Dove-shaped cake originally from Milan, a popular specialty of Easter.
Ring cake flavored with anise, from Piedmont.
Roman raisin buns, traditionally made during Lent.
Tuscan raisin-anise cake.
Doughnut shaped Sardinian stuffed pastries.