A dessert of Piedmontese origins, Panna cotta is made by dissolving unflavored gelatin in milk, then whisking the milk into sweetened heavy cream (sweetened with confectioner’s sugar and vanilla extract)…. [Read More]
Native to Trentino-Alto Adige, this dessert consists of strips of crespelle filled with stewed fruit. Kaiserschmarrn is served warm with cream.
“Virgins’ breasts,” puffy semolina cakes filled with pastry cream.
Crumbly Sardinian sweets that are typically prepared for Easter, Christmas, and on the first of November for All Saints’ Day. Papassine are made with flour, dried fruit, eggs, sugar, lard,… [Read More]
Sweet fritters, typically filled with cream or fruit.
Small cakes of southern Italy made of honey, flour, orange peel, almonds and spices.
Crumbly, rich, delicate pastry base made with flour, eggs, sugar, unsalted butter, and salt. Pasta Frolla is used in the making of sweet pies, tarts, and cookies.
Whipped cream mixed with honey or sugar.
Sicilian soft saffron and aniseed rolls.
Fried or baked balls of dough, which are coated half with chocolate and half with sugar glaze (from Sicily).