Sicilian Christmas almond and fig pastry.
Marzipan, sweet almond paste, used in pastries; also called pasta reale.
Gingerbread (pepato itself as an adj. which means “peppered” or “spiced”).
“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.