Panettone is synonymous with tradition: Christmas in Italy wouldn’t be the same without it. A star of every meal across the holidays, you can have it toasted at breakfast with coffee, between meals with Marsala wine, and after dinner with spumante or moscato d’asti. There are essentially two types of panettone – the boxed panettone that you get in the supermarket, and the rich, wholesome panettone that you buy at an Italian pastry shop. The… [Read More]
Professional bakeries began appearing in Italy around the 2nd century BC. Schools were put in place to teach technique to aspiring bakers. While Italian desserts today feature many unique ingredients, desserts in earlier times were very plain. Sugar wasn’t introduced until the Middle Ages and chocolate came to Italy in the 16th century. Different desserts were born for different reasons in Italy. Some dry cookie-like desserts were thought to be made for sailors who needed… [Read More]
Wine-flavored egg custard, from Piedmont.
Slushy gelato made by freezing liquid (often coffee or lemon juice) into crystals of grainy texture. It is sometimes topped with whipped cream.
Coiled cake typical of Umbria, made with almonds and lemon.
Ring-shaped yeast cake usually soaked in rum, typical of Naples.
A sweet leavened cake soaked in rum syrup.
“Kisses.” Chocolate-hazelnut candies, a specialty of the Perugina Company.
“Lady’s kisses,” chocolate-covered almond cookies, from Piedmont.
“Little jokes,” orange-flavored Veneto cookies, traditionally dipped in red wine.