Panettone is synonymous with tradition: Christmas in Italy wouldn’t be the same without it. A star of every meal across the holidays, you can have it toasted at breakfast with… [Read More]
Professional bakeries began appearing in Italy around the 2nd century BC. Schools were put in place to teach technique to aspiring bakers. While Italian desserts today feature many unique ingredients,… [Read More]
“Kisses.” Chocolate-hazelnut candies, a specialty of the Perugina Company.
Slushy gelato made by freezing liquid (often coffee or lemon juice) into crystals of grainy texture. It is sometimes topped with whipped cream.
“St. Catherine’s dolls,” Ravenna cookie shaped like dolls.
Coiled cake typical of Umbria, made with almonds and lemon.
Wine-flavored egg custard, from Piedmont.
Croissant pastries, usually eaten at breakfast, most often in a bar, coffee shop.
A pureé of quince is mixed with sugar and cooked until it obtains a clear, rosy color. Cotognata is then rolled into crystallized sugar. The Italian sweet is similar to… [Read More]