Tuscan raisin-anise cake.
Lombardian bread pudding made with apples, raisins, pears and rosemary.
Friulian ring-shaped butter cookies.
Lombardian large loaf of bread with a soft center.
Lombardian potato-lemon cake.
“Thousand leaves.” Dessert consisting of several layers of very thin puff pastry sheets and pastry cream topped or dusted with chocolate.
Apulian fried ribbons of sweet dough, a regional specialty of Christmas.
Umbrian cake flavored with lemon peel and alchermes.
Dove-shaped cake originally from Milan, a popular specialty of Easter.
Croissant pastries, usually eaten at breakfast, most often in a bar, coffee shop.