“Little devils.” Sugar coated almonds.
A fresh, soft cream cheese, close to butter; unsweetened it may be used in pasta or risotto, sweetened with fruit or desserts. It is the basis for the dessert tiramisu.
Similar to Pannettone, but much more dense; a traditional Genoese Christmas dessert.
Dry biscuit, shaped like a flat bagel.
Lombardian mixture of mascarpone, egg yolks, sugar, rum, grated lemon peel and olive oil, served chilled with chocolate sauce.
Type of pound cake widely sold at Christmastime, along with panettone.
Piedmontese chocolate and hazelnut paste used in desserts, ice cream and candies.
Domed sponge cake containing fennel, nuts, raisins, citrus zest and spices, a specialty of the Lake Como region.
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]
Slushy gelato made by freezing liquid (often coffee or lemon juice) into crystals of grainy texture. It is sometimes topped with whipped cream.