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]
Doughnut shaped Sardinian stuffed pastries.
Open-faced tart, either sweet or savory.
“Ugly but good,” dry cookies made with hazelnuts and egg whites.
Meringue made from whipped, sweetened egg whites baked at a very low temperature.
Tuscan raisin-anise cake.
Lombardian bread pudding made with apples, raisins, pears and rosemary.
Friulian ring-shaped butter cookies.