DOWNLOAD PDF ITALIAN DESSERTS AND PASTRIES

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1 Chapter 1 : 53 Delicious Italian Desserts Recipes Food Network UK This is a list of Italian desserts and pastries. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. If there is one thing I miss from Italy it is defiinetly the food. Being raised in Italy as I child, I must admit I get terrible nostalgia for the Italian desserts and pastries. There is just something about Italian desserts that make them memorable and hard to surpass. No Sunday afternoon ever went by during my childhood in Italy, without visiting a pastry shop. Eating pastries after church following a hearty meal, was surely a sacred event in our home. When it comes to desserts, Italy sure has quite some variety. With the sweet, indulgent desserts of the South and the creamy, sophisticated pastries of the North, it seems like there is no escape from indulging in a mouthwatering adventure. If you ever decide to visit Italy, make sure to visit a nicely assorted pasticceria! Click on the name of the dessert for a visual representation. Sweet tooth discretion advised! Southern specialties Cassata A cassata is a great Sicilian specimen portraying well the Arab culture. It can be described as being a sponge cake with a sweet filling made of ricotta, chocolate chips, candied fruits and a dash or cinnamon. As mentioned above, in order to protect the filling, a generous amount of green almond paste is applied to competely cover the cake. To make the cake even more ornamental, candied fruit is added to the top, mostly featuring candied cherries, candied squash strips and even an entire candied orange placed right on the middle. The whole cake is then finished with white icing feautures resembling the old Renaissance design. This cake is said to have been created by a Sicilian cook from Palermo named Luca Mannori. One of the best specimens of this cake can be found at the "pasticceria Cappello" in Palermo. This cake is phenomenal and is made of lots of layers, of which some are made of hazelnut cream, corn flakes, chocolate cream, praline and a last layer made of mirror shiny chocolate syrup. Cannoli If you visit Italy eating Cannoli is a must. You cannot fly back without trying it out. This decadent dessert is made of typical pastry shells that may resemble in some way the pasta shape cannelloni. The shell is a sort of oblong tube that is filled with ricotta, chocolate chips and candied fruit. Because of its shape, the ricotta will show out on both sides and it often garnished with a nice sweet candied cherry. Rum is a very sweet liquor that is frequently used for desserts. It is often topped with some whipped cream and a nice candied cherry. Pastiera Napoletana This is an unusual dessert often served around Easter in Naples. It is mostly a pie enclosing a sweet filling made of whole grain seeds, ricotta and a heavenly scented water made from orange flowers. The preparation can be quite elaborate, requiring a few days to weeks to soak the grains and a few extra days to allow all the flavors to mingle in order to grant best flavor. Traditionally this pie is made on Good Friday to be enjoyed on Easter day. Northern Specialties The North has some well defined German influences. Butter is used quite often and the pastries are less sweet but very creamy and rich. Ricotta is very rarely used and is mostly replaced by custards and whipped cream. While you may think to save yourself a trip and eat it abroad, consider that the americanized version f is much different from the authentic Italian version. The ladyfingers that are the base of this dessert are dipped in a mix of coffee and a liquor called Brandy. Then, they are topped and layered with the decadent cream made of mascarpone, eggs and Marsala wine. Finally, all is sprinkled with a heavy cocoa powder coating. Panettone This is a Christmas specialty that has origin in Northern Italy but can be found just about anywhere in Italy around the holidays. It is shaped almost like a large bell. It is made of a yeasty, buttery dough with raisins and candied orange peel. This is the traditional version, however, nowadays panettone may be made with chocolate fillings and chocolate toppings, they may come in different shapes and flavors as well. Bignole These are very cute pastries similar to cream puffs and filled with custard cream or whipped cream. They can be found colorfully displayed at many Italian pastry shops. Choosing can certainly be an overwhelming task with all the different combinations. Common flavors are coffee, chocolate, vanilla and strawberry. Try to get a tray with all the different varieties, it will surely be fun to taste them all! Torrone This is another Christmas specialty that is mostly a candy more than a dessert. It is a specialty that originated in Cremona, Lombardy and that can be decsribed as a nougat made out of honey, sugar, almonds or hazelnuts. It can be found in two varieties: Comapanies have created new specialties such as chocolate covered torrone, Page 1

2 pistachio torrone or torrone with a pleasant orange flavor. Of course, Italy, has much much more desserts and pastries to offer really too many too list. I will let you discover them yourself by visiting a traditional Italian pastry shop. Page 2

3 Chapter 2 : List of Italian desserts and pastries Revolvy Italian Desserts from Cookies to Pastries and everything in between. You are going to love these cookies, cakes, Creams, Pies and Tarts. Snacks and fancy desserts. Something for everyone. Enjoy. 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. Different desserts were born for different reasons in Italy. Some dry cookie-like desserts were thought to be made for sailors who needed long lasting food items to take on their voyages. Other more elaborate desserts were created to commemorate important historic events or holidays in Italy. Many of these recipes have been passed down through families for generations. Great care is taken to preserve their traditional characteristics. Across Italy, regional variations to desserts can be found. Italian desserts, candy, and chocolate are in a class of their own. Types of Desserts Amaretti â These small cookies made from sugar, flour, eggs, and Amaretto replacing the original almond ingredient have a unique history. It was a tradition to provide sweets for the Cardinal and this time was no exception. The amaretti cookies pleased the Cardinal and he soon became a regular to their bakery. The tops of amaretti are sprinkled with crystalline sugar. Aranci in Salsa di Marsala â This is a light and colorful Italian dessert combining fresh oranges, crushed Amaretti cookies, honey, mint sprigs, and Marsala wine. The oranges are peeled and separated at the top but left joined on the bottom so they can be opened up like flowers. A warm blend of honey and Marsala wine is poured over the orange flower. Finally, crushed Amaretti cookies and mint sprigs are used to garnish the finished creation. These pastries are deep fried and stuffed with cream. A final topping of powdered sugar is applied before the pastry is complete. Biscotti â Small, dry, crumbly sweet pastries that are twice-baked in the oven to remove moisture are known to Italians as biscotti. These cookie-like pastries were particularly popular among sailors due to their long shelf-lives. Biscotti often make use of fruits and nuts as aids to their flavor. Italians love to dip their biscotti in wine; flavoring and softening the cookie at the same time. Biscotti dei Fantasmi â A relatively recent Italian creation revolving around the American holiday of Halloween. Biscotti dei Fantasmi are known for their ginger flavor and ghost-like shape. Almonds, hazelnuts, pine nuts, amaretto, oranges, and more can be found in a Brutti ma Buoni recipe. Canestrelli â These are doughnut-like desserts originally from the Monferrato area. The desserts have a decorated edge, in shortbread or almond paste. Canestrelli are covered in powdered sugar upon coming out of the oven. Cannoli â Powdered sugar and ricotta cheese or mascarpone fill these fried pastry-dough tubes from Sicily. The filling is usually blended with chocolate, vanilla, rosewater, pistachio, or Marsala wine for flavoring. Cannoli can also be served completely dipped in chocolate. Cantuccini â Oil, anise and almonds fill these sweet, twice-baked Italian biscuits from the town of Prato, near Florence. Slices are cut from the loaf and then baked once again to harden them. Cantuccini are often dipped in wine, coffee or any other after dinner beverage for softening. Cassata â This Sicilian dessert makes use of fruit juices or liqueur which are soaked into a moist sponge cake. Next, cassata is layered with candied peel, ricotta cheese, and a cannoli-like filling of chocolate or vanilla. Traditionally, cassata is then covered in marzipan and pastel-green icing. Candied fruits are placed on top of the finished cassata. Cassata can have a summertime variation, substituting refreshing gelato for the ricotta filling. Cavallucci â These rich Christmas pastries are flavored with anise, and known for their chewy texture. Tuscan honey, coriander, candied fruits, almonds and flour make up the list of ingredients for Cavallucci. The name most likely originated in 16th century Siena, where the pastries were served to stable-workers by rich aristocrats. Cenci alla Fiorentina â A fried Tuscan pastry known for a delicious lemon flavor. The recipe is traditionally very basic and uses no nuts or chocolate. Oranges may be substituted for the lemon flavoring. Cioccolatini â Italian assorted chocolate are in a class of-their-own. Boeri is another popular chocolate candy in Italy; it consists of a brandied cherry inside rich, dark chocolate. Cioccolatini range in size, shape, texture, color and filling. Italians are free to use their culinary creativity in the world of cioccolatini. Colomba â Flour, sugar, egg yolk, milk, butter, almonds and orange peel combine to create this Italian dove-shaped cake. Legend tells that the Milanesi witnessed three doves fly from a church during their struggle against the Barbarossa at the Battle of Legnano. They believed it was this event that Page 3

4 sparked their victory over the Barbarossa. The Milanesi celebrated throughout the years by eating the Colomba cake, with its delicate texture and golden crust. Confetti â The traditional candy of Italian family celebrations. Confetti are candy-coated almonds; the shell comes from a sugar-syrup. The color of the confetti is very significant. Families will give white confetti for weddings, red for graduations, pink and blue for births, and many other variations. Crostata â A pie-like Italian dessert traditionally filled with items like cherry, apricot, berry, and peach jams, crema pasticciera, fresh fruit, or a blended ricotta and cocoa or sugar filling. Crostata typically has a rough appearance, and is not perfectly circular. Frappe â This Carnevale tradition uses the same dough as cannoli. The difference is, the dough is cut into strips and tied into knots much like Cenci alla Fiorentina. Because of this, the cake is commonly soaked in liqueurs. Butter-cream frosting is a very common addition. Gianduiotti â This is Italian chocolate of truly elite status. In fact, the chocolate was held in such high regard that it was given the honor of being named after the Masque of Turin; Gianduja. Krumiri â Piedmontese cookie sticks made from flour, butter and honey. Krumiri are striped and somewhat curved. Liquirizia â Italian licorice is produced in strands, drops, confetti, and many other varieties. This candy is known to have some fantastic health benefits including soothing sore throats, reducing coughing, hoarseness, and helping to cure ulcers. Nociata â This is a walnut and honey dessert from the Lazio region of Italy. Around Christmastime each year, one will most likely find this sticky, cinnamon-flavored dessert throughout Rome. The finished product is served in tiny loaves. Italians are known to have picnics near the graves of loved ones on this day in a celebration of life, not death. Ossa dei Morti Biscotti are small, bone shaped cookies making use of cinnamon, clove, lemon, vanilla, almond, and many other flavors. Pan di Spagna â An Italian sponge cake known for its vast array of uses. Pan di Spagna is the basis for many Italian desserts including layer cakes, roll cakes, and more. Many enjoy Pan di Spagna alone for its simple, delicious flavor and spongy texture. Pandoro â One of the two Italian sweet yeast breads served mainly on Christmas day. This frustum-shaped bread with an 8-pointed star is usually coated in vanilla icing to represent snow. In ancient times, breads like Pandoro would be reserved for royalty, but everyone may enjoy them today. Domenico Melegatti, resident of Verona, attained a patent for producing Pandoro in Panettone â Native to Milan, Panettone is one of the two Italian sweet yeast breads served mainly on Christmas day. Acidic dough used to make Panettone is cured before being shaped into a cupola which extends from a cylindrical base. Raisins, candied orange, citron, and lemon zest are added to the bread for flavoring. Regional variations for Panettone include serving with Crema di Mascarpone, or chocolate. Panforte â A Tuscan fruit cake-like dessert making use of various fruits and nuts. Historical evidence refers to Crusaders carrying this hearty dessert for nourishment, and perhaps to satisfy their sweet tooth. Siena is thought to be the home of panforte. Panna cotta is refrigerated and served with a caramel or strawberry topping. Pan Pepato â Pan pepato is often referred to as an Italian chocolate gingerbread. Raisins, almonds, walnuts, hazelnuts, candied fruit, chocolate, cinnamon, amaretto, honey, nutmeg, and the characteristic black pepper combine to give this dessert its spicy flavor. Pastiera â This traditional Neapolitan cake is made by mixing ricotta cheese with eggs. Flower scented water is typically added, giving pastiera its characteristic floral aroma. A version of pastiera includes an addition of thick cream, which softens the cake. This fragile cake is traditionally baked for Easter. Pignolata â This soft, Sicilian pastry is presented in small pieces and can serve many people. One half of pignolata is covered in lemon-flavored icing while the other half is covered in chocolate. This Calabrian dessert is traditionally served during the Christmas season. Chapter 3 : Top 5 best italian desserts - Traditional Sweets List of Italian desserts and pastries topic. This is a list of Italian desserts and pastries. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Chapter 4 : Italian Dessert Recipes - calendrierdelascience.com So whether you're making a special treat to bring to a party, preparing a goody to give for the holidays, or simply want to Page 4

5 indulge a little this weekend, Italian Desserts & Pastries is sure to satisfy. Chapter 5 : Italian Pastries & Desserts - Jeannette & Greensburg, PA Biscotti Brothers Bakery Our Italian pastries and dessert trays have been a local staple in the area for years, due to our dedication to providing every customer with the most delectable desserts and pastries available. Chapter 6 : Italian desserts and pastries HubPages What a great collection of authentic Italian dessert dishes. This is a great resource for people looking for that special dessert to finish off their amazing meal but just do not know what dessert would be best. Chapter 7 : Irresistibly Sweet Italian Dessert Recipes Meringataâ Italian for "meringue cake"â is an elegant yet homey frozen dessert of whipped cream sandwiched between meringue rounds. Rolando Beramendi slices the meringata and serves it with a. Chapter 8 : List of Italian Desserts - Famous, Popular, Classic, Traditional, History of Fragola pazzo, Italian for 'crazy strawberry', is a dessert of strawberries macerated in a sweetened balsamic sauce and topped with grated bittersweet or unsweetened chocolate. By Sunny WATCH. Chapter 9 : Best Italian Dessert recipes Food Network UK Classic Italian Desserts. Sweet Italian treats are just what you need with an after-dinner cappuccino. The Sweeter Side of the Ranch: Ree Drummond's Best Dessert Recipes 35 Photos. Page 5

An Old World Tradition Since Bakery Menu

An Old World Tradition Since Bakery Menu An Old World Tradition Since 1911 Bakery Menu Over 100 years ago, four Italian bakers immigrated to America, opened a neighborhood bakery in San Francisco, and named it Victoria, after one of their daughters.