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.
A Turinese rum-soaked chocolate cake with biscuits and almonds.
Lombardian sweet, round cornmeal bread served with heavy cream.
Type of pound cake widely sold at Christmastime, along with panettone.
Tuscan fried dough balls.
“Granduke’s snacks,” Tuscan crêpes with a filling of ricotta, strawberries and Malvasia wine.
Italy’s best known Christmas dessert originated in Milan. Soft and spongy, it is made with a natural yeast starter, eggs, butter, candied fruit, and raisins. Shaped like a dome, variations… [Read More]