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). Panna cotta is refrigerated and served with a caramel or strawberry topping.
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, orange, and various flavors. Their shape varies depending on where they are made within the island.
Fried or baked balls of dough, which are coated half with chocolate and half with sugar glaze (from Sicily).
Meringue made from whipped, sweetened egg whites baked at a very low temperature.
Lombardian bread pudding made with apples, raisins, pears and rosemary.
Lombardian large loaf of bread with a soft center.
Small cakes of southern Italy made of honey, flour, orange peel, almonds and spices.
Sicilian soft saffron and aniseed rolls.
Hard Sicilian almond and clove cookie.
“Carnival nests.” Tuscan dessert made of chocolate pasta ribbons coiled into nest-like shapes, then deep fried till crisp and served with a sauce of honey, brandy and blanched almonds.