“Nests of whitecaps.” Sicilian capellini made into the shape of nests, then fried and drizzled with honey, cinnamon and candied orange peel.
Tuscan almond cookies, usually served with a glass of vin santo.
“Cat’s tongues,” thin butter cookies.
Sicilian Christmas almond and fig pastry.
Spicy bread served with eggs in a shell shape decoration, it is an Easter specialty of Naples.
Roman raisin buns, traditionally made during Lent.
Gingerbread (pepato itself as an adj. which means “peppered” or “spiced”).
Chestnut flour, sugar, water, and olive oil are mixed and baked in a round pan to create this Tuscan specialty. Raisins and pine nuts are common additions after baking.
Marzipan, sweet almond paste, used in pastries; also called pasta reale.
Similar to Pannettone, but much more dense; a traditional Genoese Christmas dessert.