A traditional bread filled with cocoa, nuts, candied fruits and grappa. It is an Easter specialty of Friuli.
Sicilian Christmas almond and fig pastry.
Native to Trentino-Alto Adige, this dessert consists of strips of crespelle filled with stewed fruit. Kaiserschmarrn is served warm with cream.
Gingerbread (pepato itself as an adj. which means “peppered” or “spiced”).
Sweet fritters, typically filled with cream or fruit.
Similar to Pannettone, but much more dense; a traditional Genoese Christmas dessert.
Whipped cream mixed with honey or sugar.
Type of pound cake widely sold at Christmastime, along with panettone.
“Cat’s tongues,” thin butter cookies.
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.