Native to Trentino-Alto Adige, this dessert consists of strips of crespelle filled with stewed fruit. Kaiserschmarrn is served warm with cream.
Type of pound cake widely sold at Christmastime, along with panettone.
Sweet fritters, typically filled with cream or fruit.
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 include chocolate or vanilla icing or gelato filling.
“Cat’s tongues,” thin butter cookies.
Typical Christmas cake from Siena made from flour, sugar or honey, spices, candid fruit, almonds and hazelnuts.
Roman raisin buns, traditionally made during Lent.
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.
Sardinian almond-paste cookies.
Marzipan, sweet almond paste, used in pastries; also called pasta reale.