Italy has an extremely diverse range of cuisines, due to the large amount of influences throughout its history. Peaches, lemons, and pears are popular fruits for recipes, as well as sweet cheeses, such as ricotta and mascarpone.[1] Coffee, especially espresso, are integral to Italian culture and cuisine, and is featured frequently in dessert recipes, such as tiramisù. The usage of a cold dairy dessert, such as ice cream or gelato, was introduced to the Western world through Italy.[2]
| Name | Image | Description |
|---|
| | Chocolate-covered hazelnuts from Cherasco, Piedmont |
| | Lombard hazelnut sandwich cookies |
| Baci di dama | | |
| Baicoli | | Venetian biscuits made with butter, sugar, eggs, flour and yeast |
| | Milanese drink made from whipped chocolate, milk, and coffee |
| Baxin | | Ligurian sweet made with anise seeds and flour |
| | Tuscan Epiphany biscuits |
| Bensone | | Emilian oval-shaped cake |
| Berlingozzo | | Tuscan ring-shaped cake |
| Biancomangiare | | Sicilian and Sardinian almond spoon sweet |
| | Biscuits from Vercelli, Piedmont, made with flour, butter, eggs and spices |
| | Mantuan cake made up of beignets filled with zabajone, chocolate and whipped cream |
| Bisciola | | Lombard sweet bread made with buckwheat flour, figs, honey, raisins and walnuts |
| | Snake-shaped Christmas cake from Reggio Emilia |
| | Boiled and oven-baked biscuits, originally from Ragusa, Sicily |
| | Sicilian sugar-coated biscuits prepared for the Day of the Dead |
| | Genoese biscuits made with flour, butter, sugar and aniseed |
| | Almond paste with cherry jam, originally from Ceglie Messapica, Apulia |
| | Tuscan cake flavoured with wine and aniseed |
| Biscotti di San Martino | | Sicilian thrice-cooked biscuits flavoured with aniseed |
| Biscotti regina | | Sicilian biscuits coated with sesame seeds |
| | Biscuits from Piuro, Lombardy |
| | Biscuit created in 1848 in Castellammare di Stabia, Campania |
| | Rusk made with butter, eggs, flour and sugar |
| Bocconotto | | Abruzzese Christmas pastry filled with almonds and chocolate |
| Bombolone | | Italian doughnut, filled with typically custard, chocolate, cream, or jam |
| Bonèt | | Piedmontese custard dessert with amaretti and cocoa |
| | Lombard sweet bread |
| | Romagnol sweet made with flour, eggs and sugar |
| | Soft biscuit from Cesena, Emilia-Romagna |
| | Ring-shaped cake from the province of Vicenza, Veneto |
| | Aniseed biscuits from Lamporecchio, Tuscany |
| | Sicilian brioche filled with gelato |
| | Sicilian brioche |
| | Biscuit made from almonds or hazelnuts |
| Buccellati | | Sicilian Christmas biscuits filled with honey, figs, oranges, spices, nuts and apricot jam |
| Buccellato | | Sicilian cake |
| Buccellato di Lucca | | Sweet bread from Lucca, Tuscany |
| Budino | | Pudding made from milk and egg custard, typically topped with a crust or whipped-cream topping |
| | Rice-based pastry, originally from Pistoia, Tuscany |
| | Emilian ring-shaped cake |
| | Mantuan cake |
| Bustrèng | | Romagnol fruit cake |
|
| Name | Image | Description |
|---|
| | Coffee budino |
| | Easter cheese-filled sweets from Marche |
| | Mantuan pastries made with maize flour, raisins, pine nuts, cinnamon, vino cotto, cloves, butter, sugar and lemon zest |
| | Gelato dessert from Trapani, Sicily |
| | Christmas almond sweet from Molfetta, Apulia |
| Camporelli | | Ladyfinger-like biscuits made from sugar, flour, and eggs |
| Canestrelli | | Biscuits made with semolina and confectioner's sugar |
| | Piedmontese biscuits made with flour, white wine, olive oil, sugar and salt |
| | Lucan and Calabrian fried pastries made with flour, olive oil, cooked wine and must |
| Cannolo siciliano | | Sicilian rolled, crispy dough filled with ricotta |
| | Puff pastry filled with custard or zabajone |
| | Romagnol sweet flatbread |
| Cantucci | | Almond biscuits from Prato, Tuscany |
| | Christmas fried pastries from southern Molise |
| | Pastry from Veneto filled with jam or honey and grappa |
| | Piedmontese fox grape cake |
| | Tuscan sweet flatbread made with aniseed, pine nuts and raisins |
| | Christmas cake from Milan, containing apples and grapes |
| | Apulian and Lucan Christmas fried sweets |
| | Sicilian fried dough pastry filled with ricotta |
| Cassata | | Sicilian round sponge cake made with ricotta, marzipan and candied fruit |
| | Sicilian fried dumplings filled with sheep ricotta, cinnamon and chocolate chips |
| Cassatella di Agira | | Pastry filled with almonds, cocoa, chickpea flour, sugar and lemon zest, originally from Agira, Sicily |
| Cassatella di sant'Agata | | Small Sicilian cassata |
| Castagnaccio | | Chestnut flour cake |
| | Campanian oven-baked chestnuts with wine |
| | Carnival pastries |
| | Doll or hen-shaped chocolate biscuits from Ravenna, Emilia-Romagna |
| Cavallucci | | Tuscan pastry made with anise, walnuts, candied fruits, coriander, and flour |
| | Lombard biscuits |
| | Abruzzese pastry filled with grape jam, walnuts, almonds and orange zest |
| | Bolognese cake made with spices, honey, almonds, pine nuts and candied fruit |
| | Milanese cake made with stale bread, wine, apples, butter and sugar |
| | Cake filled with apricot jam, raisins and almonds, originally from Paullo, Lombardy |
| | Lombard fried pastry |
| | Round sweet from Montecatini Terme, Tuscany |
| Ciambella | | Ring-shaped cake made using flour, milk, sugar, and vanilla flavouring |
| | Biscuit from San Cataldo, Sicily |
| | Romagnol cake |
| | Wine-flavoured biscuits from Lazio |
| | Ring-shaped cake from Lucignano, Tuscany |
| | Umbrian Easter cake containing Alchermes |
| | Lucan Christmas sweet |
| | Fried balls of dough covered in honey |
| Cioccolato di Modica | | Specialty chocolate from Modica, Sicily |
| Colomba di Pasqua | | |
| Confetti | | Almonds covered in sugar coating, sometimes dyed |
| Confetti di Sulmona | | Sugar-coated almonds from Sulmona, Abruzzo |
| | Sugar-coated almond from Agnone, Molise |
| | Piedmontese spoon sweet made with seirass cheese, whipped cream, eggs, Marsala wine, raisins and lemon zest |
| | Lombard sweet made with honey, walnuts and wafers |
| Cornetto | | Venetian pastry descended from Austrian kipferl |
| | Quince gel |
| | Lombard Mascarpone-based spoon sweet |
| | Sweet from Alghero, Sardinia |
| | Julian millefeuille with zabajone |
| | Chestnut cream |
| | Custard made with cream and crème pâtissière |
| | Spoon sweet from Reggio Calabria made with zabajone, rum, cherries and cinnamon |
| Cremino | | Piedmontese layered chocolate |
| | Piedmontese chocolate praline |
| | Siciliano rice-based fried doughnuts |
| Croccante | | Almond brittle |
| Crocetta di Caltanissetta | | Sweet pastry from Caltanissetta, Sicily, made from almonds, sugar, sweet lemon purée, oranges or other fruit, pistachio and icing sugar |
| Crostata | | Baked tart or pie |
| | Calabrian Christmas pastry made with must, red wine, vermouth, olive oil, honey and flour |
| | Piedmontese cake |
| | Ligurian jam-filled pastries |
| Cuccìa | | Sicilian sweet made with ricotta, boiled wheatberries and sugar |
| Cuccidati | | Sicilian fig cookies |
| | Cinnamon-flavoured fried pastries from Delia, Sicily |
| | Southern Italian Easter cake |
| | Calabrian Easter pastry |
| | Calabrian Christmas fried pastry |
| | Abruzzese cake made with almonds, candied fruit and chocolate |
| Cupeta | | Dessert made from honey, dissolved sugar and diced almonds |
| | Sweet from the province of Como, Lombardy |
| | Calabrian Easter cake |
|
| Name | Image | Description |
|---|
| | Cake made with bread, milk, honey, eggs and raisins, originally from Vicenza, Veneto |
| | Sweet from Lazio and Umbria made with tagliatelle, walnuts, cinnamon, nutmeg and sugar |
| | Almonds coated in sugar and lemon, originally from Francavilla Fontana, Apulia |
| | Christmas sweet from Cologna Veneta made with almonds, honey, eggs whites and sugar |
| | Almond and chocolate cake from Modigliana, Emilia-Romagna |
| | Almond pastries from Pontelagoscuro, Emilia-Romagna |
| | Biscuits created in 1857 in Stresa, Piedmont |
| Marillenknödel | | South Tyrolean, Austrian and Czech apricot dumplings |
| Maritozzo | | Enriched bun filled with whipped cream |
| | Chestnuts candied in sugar syrup |
| | Confection consisting primarily of sugar, honey, and almond meal |
| | Sicilian sweets made with fig opuntia, walnuts, vanilla, cherries and candied fruit |
| | Sweet bread from Cogne, Aosta Valley |
| | Romagnol Christmas sweet made with honey, raisins and nuts |
| | Lombard dessert made with stale bread, apples, milk, eggs and sugar |
| | Campanian Carnival cake made with millet, semolina, ricotta, orange zest, eggs and sugar |
| | Romagnol cake made with pig's blood, nuts and sugar |
| | Medallion-shaped chocolate created in Naples in 1905 |
| | Pastries filled with cream, zuccata, chocolate and cinnamon, originally from Sambuca di Sicilia |
| | Chestnut-flour pastry from Emilia-Romagna |
| | South Tyrolean fried doughnuts filled with poppy seeds and cinnamon |
| Mostaccino | | Spicy biscuit from Crema, Lombardy |
| 'Mpanatigghi | | Sicilian pastries filled with almonds, walnuts, sugar, chocolate, cinnamon, cloves and minced meat |
| | Calabrian Easter cake |
| | Sicilian pastries filled with zuccata and almonds |
| Mustacciuoli | | Pastry with a spiced, cake-like interior, covered in chocolate |
| | Sardinian almond biscuits flavoured with sambuca and orange blossom water |
| | Pastries made with flour, sugar, almonds, lemon and cinnamon | |
| Name | Image | Description |
|---|
| | Romagnol sweet bread enriched with nutmeg, nuts and raisins |
| | Romagnol Easter cake |
| Palacinta | | Pancake eaten in the provinces of Trieste and Gorizia |
| | Sicilian dove-shaped Easter pastries |
| Pan co' santi | | Tuscan sweet bread filled with walnuts, dried fruit, honey, Vin santo and pepper |
| | Sweet prepared for the Day of the Dead, containing eggs, dried figs, vin santo, amaretti, almonds, raisins, sugar and spices |
| | Abruzzese cake made with almond flour, bitter almonds, eggs, butter and honey |
| | Piedmontese hazelnut cake |
| | Tuscan sweet bread filled with raisins and rosemary |
| Pan meino | | Lombard sweet flatbread flavoured with elderflower |
| Pan minisc' | | Lucan dessert made with grape must, flour and sugar |
| Pandolce | | Ligurian fruit cake |
| | Biscuits from Schio, Veneto |
| Pandoro | | Traditional Veronese sweet bread in a star-like formation |
| | Sweet bread from Asola, Lombardy |
| | Coffee semifreddo from Genoa |
| | Milanese sweet bread featuring dried fruits |
| | Sweet from Isola del Giglio, Tuscany, made with figs and grapes |
| | Chewy Tuscan Christmas dessert containing fruits and nuts |
| | Roman sweet made with flour, raisins, honey and nuts |
| | Romagnol and Tuscan Christmas cake |
| | Sardinian sweet made with candied fruit, spices and cooked must |
| Panna cotta | | Dessert of sweetened cream thickened with gelatin and molded |
| | Christmas cake from Molinella, Emilia, containing candied fruit, cocoa, chocolate and raisins |
| | Round sweet bread with nuts and dried fruit |
| | Mantuan sweet made with chestnut flour, raisins and pine nuts |
| | Sardinian pastry filled with grape must, almonds, raisins and walnuts |
| | Sardinian ricotta-filled pies |
| Parrozzo | | Abruzzese Christmas cake |
| | Tuscan Easter bread |
| Pasta di mandorle | | Almond paste |
| | Ricotta-filled pastry from Favara, Sicily |
| | Piedmontese biscuits made with flour, maize flour, eggs, sugar, honey, butter and lemon zest |
| Pasticciotto | | Pastry filled with ricotta cheese and egg custard, originally from Lecce, Apulia |
| | Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water |
| | Lombard fried doughnut |
| | Abruzzese biscuits made with flour, honey, almonds, orange zest and pepper |
| Pere al vino | | Piedmontese and French dessert consisting in pears with red wine |
| | Peach-shaped pastries filled with custard, originally from Prato, Tuscany |
| | Peach-shaped pastries with fillings |
| | Oven-baked peaches with fillings |
| | Sardinian and Piedmontese biscuits made with almond paste and candied fruit |
| | Sicilian nougat |
| | Christmas pastry from Calabria made with coffee, vino cotto, figs, walnuts, almonds, raisins, orange and mandarine zest |
| | Sicilian honey-covered fried doughnuts |
| | Balls of dough fried and covered in honey |
| Pignolata | | Soft pastry, covered in chocolate and lemon-flavoured syrup or icing, originally from Messina, Sicily |
| Pinza | | Traditional dessert flan with pine nuts, dried figs, raisins, fennel seeds and grappa |
| Pinza bolognese | | Mostarda-filled pastry from Bologna |
| Pinza triestina | | Julian Easter bread |
| | Sicilian and Calabrian biscuit made with flour, honey and almonds |
| Pistiddu | | Sardinian Vincotto-filled pastry |
| | Christmas pastry from Calabria |
| | Christmas cake from Calabria filled with dried fruits, honey and spices |
| | Apulian Christmas tarts |
| Pizza dolce di Beridde | | Judeo-Roman unleavened sweet bread with almonds, raisins, white wine, olive oil and candied fruit |
| | Piedmontese maize-flour, honey and orange juice cake |
| | |
| | Maize-flour cake |
| | Sponge cake covered in almond paste, originally from Bergamo, Lombardy |
| | Apulian sweet taralli |
| | Julian sweet made with walnuts, almonds, pine nuts, figs, raisins, plums, apricots, cinnamon, cloves and rum |
| | |
| | Woman-shaped sweet from Frascati, Lazio |
| | Doll-shaped pastries from Nicosia, Sicily |
| | Sicilian coloured statues made of sugar |
| | Christmas dessert |
| | Christmas sweets from Martina Franca, Apulia |
| Putizza | | Julian cake with raisins, apricot jam, walnuts, hazelnuts, almonds, rum, cinnamon, cloves and orange zest | |
| Name | Image | Description |
|---|
| | Biscuits from Caltanissetta, Sicily |
| | Neapolitan sugar-coated sponge cake |
| | Chocolate biscuits from Catania, Sicily |
| Raviola di ricotta nissena | | Ricotta-filled puff pastry from Caltanissetta, Sicily |
| | Bolognese pastries filled with Bolognese mostarda |
| | Sweet filled dumplings |
| Ricciarelli | | Traditional biscuits from Siena, Tuscany – specifically, a type of macaroon |
| | Chocolate cake from Abbadia San Salvatore, Tuscany |
| | Mantuan biscuit |
| | Veronese pastry filled with rice and custard |
| | Ligurian budino |
| | Cake from Umbria and Marche filled with apples, figs, alchermes, raisins, cinnamon, pine nuts and jam |
| | Neapolitan pastry made with spices, almonds, flour and sugar |
| Rollò | | Swiss roll filled with ricotta and marzipan, originally from Caltanissetta, Sicily |
| | Almond cookies with raising covered in cereal flakes |
| | Molisan and Lucan rose-shaped fried sweets |
| | Spoon sweet made with wine, sugar and eggs |
| | Almond biscuits from Montalcino, Tuscany | |
| Name | Image | Description |
|---|
| | Sweet dumplings from Emilia-Romagna filled with chestnuts and Saba |
| | Genoese cake |
| Salame di cioccolato | | Chocolate salami |
| | Cake from Bra, Piedmont, filled with apricot jam, raisins and candied citrus |
| Sanguinaccio dolce | | Pudding made from pig's blood which is made creamy and sweetened with ingredients such as chocolate, milk, pine nuts, and raisins |
| | Lucan Christmas sweets with orange blossom water and honey |
| | Sweet from Gravina in Puglia |
| | Jam from Emilia-Romagna made with quince, fresh fruit and cooked must |
| | Mantuan almond cake |
| | Easter sweet from Manfredonia, Apulia |
| | Tuscan sweet bread containing courgettes |
| | Lucan Christmas fried dough |
| | Easter cake from Orbetello, Tuscany |
| | Cake from Elba, Tuscany, made with Alchermes and dried fruit |
| | Cake from Campiglia Marittima, Tuscany |
| | Florentine sponge cake |
| | Tuscan grape cake |
| | Tuscan Easter cake |
| | Carnival fried doughnuts from Marche |
| | Sicilian frozen dessert |
| Seada | | Sardinian fried pastry filled with pecorino and honey |
| | Frozen dessert similar to ice cream, with the main ingredients being egg yolks, sugar, and cream |
| | Piedmontese semolina cake |
| | Snake-shaped cake made with almond paste, almonds and candied cherries |
| | Fried doughnut from the province of Trapani, Sicily |
| Sfincia di San Giuseppe | | Sicilian ricotta-filled fried pastry |
| | Sicilian fried sweet containing rice and milk |
| Sfinge | | Sicilian doughnut sprinkled with powdered sugar |
| | Neapolitan shell-shaped cream-filled Italian pastry |
| | Cake filled with tuma, cinnamon, chocolate and sugar, originally from Polizzi Generosa, Sicily |
| | Jewish cake filled with walnuts, honey, aniseed, nutmeg and orange zest, originally from Pitigliano, Tuscany |
| | Abruzzese fried pastries made with flour, potatoes, raisins and sugar |
| | Cake from the province of Padua, Veneto |
| | Easter cake from Calabria |
| | Abruzzese pastries filled with custard |
| Sorbetto | | Sorbet |
| | Apulian sweet |
| | Easter sweet from Caltanissetta, Sicily, shaped like a crown of thorns |
| | Lombard sweet flatbread |
| Spongarda | | Lombard cake made with honey, hazelnuts, walnuts, almonds, spices and citrus |
| | Christmas cake made with almonds, white wine, butter, honey, walnuts, hazelnut, pine nuts, raisins, candied orange and spices |
| | Christmas almond sweet from Molfetta |
| | Neapolitan molded gelato made with layers of different colors and flavors, usually containing candied fruits and nuts |
| | Cake from Tortona, Piedmont |
| | Biscuit from Reggio Calabria made with flour, honey, cinnamon, cloves, almonds, olive oil and sugar |
| | Tyrolean funnel cake |
| | Ligurian olive oil cake |
| | Sweets from Friuli-Venezia Giulia filled with walnuts, hazelnuts, pine nuts, raisins, lemon zest, sugar and grappa |
| | Umbrian fried doughnuts covered in honey |
| Struffoli | | Neapolitan dish made of deep fried balls of sweet dough and honey |
| Sugolo | | Dessert pudding prepared with the must of red grapes, flour and sugar, cooked slowly and then left to cool |
| | S-shaped Christmas pastries from Naples |
|
| Name | Image | Description |
|---|
| | Biscuits from Oleggio, Piedmont |
| Taralli | | Cracker similar to a breadstick--can be sweet or savory |
| | Biscuits from Giuliano Teatino, Abruzzo |
| Tartufo di Pizzo | | |
| | Aostan biscuit made with flour, almonds, hazelnuts, butter, eggs and sugar |
| | Ferrarese chocolate cake |
| | Neapolitan sponge cake with custard and cocoa |
| | Sweet from Altamura, Apulia |
| | Piedmontese pear sweet |
| | Dessert made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone, flavoured with cocoa |
| Torcetti | | Piedmontese biscuits |
| | Filled brioche from Messina, Sicily |
| | Ring-shaped cake with candied fruit and raisins from Perugia, Umbria |
| Torrone | | Nougat made with honey, sugar, and whipped egg whites, then filled with roasted pistachios and almonds |
| | Nougat with pistachios and almonds from Caltanissetta, Sicily |
| | Nougat from Guardiagrele, Abruzzo, made with toasted almonds, candied fruit and cinnamon |
| | Calabrian soft nougat made with almonds, candied fruit, citrus and dark chocolate |
| Torrone Nurzia | | Abruzzese nougat made with cocoa, vanilla and hazelnuts |
| | Chocolate cake from Ivrea, Piedmont |
| Torta Barozzi | | Thin, crispy cake made from chocolate and coffee, originally from Vignola, Emilia-Romagna |
| | Cake from Trentino made with stale bread, milk and raisins |
| Torta bertolina | | Lombard fox grape cake |
| | Cake from Capri, Campania, made with chocolate and either almonds or hazelnuts |
| | Tuscan cake rice cake |
| | Emilian rice cake |
| | Costmary cake from Castel Goffredo |
| | Pineapple and apricot cake from Bergamo |
| Torta della nonna | | Cake filled with custard and covered with pine nuts and confectioner's sugar |
| Torta delle rose | | Mantuan cake made with leavened dough rich in butter and sugar, which is rolled up and placed in the baking tin, taking the characteristic shape of a basket of rosebuds |
| | Lombard sweet flatbread topped with wild fennel |
| | Piedmontese hazelnut cake |
| | Mantuan tart |
| | Emilian and Lombard tagliatelle cake |
| | Emilian tagliatelle and almonds cake |
| | Cake made with |
| | Mantuan cake made with almond flour, eggs, butter and sugar |
| | Sicilian sponge cake with ricotta, pistachios and candied cherries |
| | Piedmontese gianduja cake |
| | Judeo-Mantuan cake |
| | Mantuan cake |
| | Soft cake |
| Torta mimosa | | Cake from Rieti, Lazio |
| Torta monferrina | | Piedmontese cake made from pumpkin, or apples and sugar, with amaretti, chocolate, eggs, and rum |
| | Cake from San Secondo Parmense, Emilia, with coffee, chocolate and almonds |
| | Cake from Ostiglia, Lombardy, made with egg whites, zabajone and almonds |
| Torta paesana | | Lombard cake made with bread, milk, pine nuts, amaretti, raisins, citrus, butter, eggs and cocoa |
| | Mantuan cake |
| | Paduan layer cake with zabajone and almonds |
| | Cake from Carpenedolo, Lombardy |
| Torta setteveli | | Chocolate cake with seven layers of hazelnut cream, hazelnut crunch, chocolate mousse, and a glaze |
| Torta Tre Monti | | Sammarinese dessert consisting of thin waffle slices with interwoven layers of cream, then covered in chocolate |
| | Chocolate cake with cherries and crème chantilly, originally from Pinerolo, Piedmont |
| | Sweet from Castel Goffredo, Lombardy, filled with cinnamon, cloves, pine nuts, raisins, plum jam, chestnut cream and cocoa |
| | Almond sweet from Lodi, Lombardy |
| | Cake from Primiero, Trentino, with wild mint and grappa |
| Treccia d'oro | | Cake filled with candied fruit, originally from Crema, Lombardy |
| | Cake from Trentino filled with custard and blueberry jam |
| | Maize-flour cake from the province of Verona, Veneto |
| | Sicilian thrice-cooked biscuit |
| | Lombard sweet filled with beans, cinnamon, cloves, nutmeg, vino cotto and sugar | |
