Even though tiramisù is actually a fairly recent invention, this dessert of coffee-soaked ladyfingers layered with mascarpone cream enjoys an iconic status among Italian desserts. Its name stems from the phrase tirami sù, an... READ MORE
This classic Italian dessert was invented in the 13th century to celebrate the first Christmas in Verona under the Scala family, a dynasty that ruled the city for over a century. Nadalin is the ancestor of the more famous pandoro, but des... READ MORE
These rustic cornmeal cookies get their name from the word zálo, which means "yellow" in the Venetian dialect. They are typically flavored with lemon zest, studded with rum-soaked raisins, and traditionally made without sugar, whil... READ MORE
Invented in the 18th century by a Venetian baker, baicoli are small, slightly sweet biscotti consisting of flour, butter, sugar, yeast, egg whites, milk, and a pinch of salt. The name baicoli, meaning sea bass, refers to the shap... READ MORE
Pinza Veneta is a traditional cake originating from the Veneto region. It's made with a combination of polenta flour, plain flour, raisins, figs, apples, orange zest, grappa, butter, sugar, yeast, and fennel seeds. The mixture is placed onto a bak... READ MORE
Fregolotta is a traditional crumb cake (or a huge cookie) originating from Veneto. It's made with a combination of flour, butter, sugar, and lemon zest, but there are also some recipes that call for the addition of lard or chopped almonds instead ... READ MORE
Baci di Giulietta, also known as "Juliet's Kisses," are traditional Italian cookies originating from Verona, Italy. They are named after the famous character Juliet from Shakespeare's "Romeo and Juliet," symbolizing the romantic essence of the cit... READ MORE
Torta sabbiosa or sandy cake is a traditional cake originating from Veneto. This soft and fluffy cake is usually made with a combination of flour, butter, sugar, eggs, potato starch, baking powder, lemon zest, and salt. The butter and sugar are be... READ MORE
Belonging to the large Italian torrone family, mandorlato di Cologna Veneta is the torrone type prepared exclusively with almonds and not other kinds of nuts. Other main ingredients, as in the case of most types of torrone, are egg whites, honey, ... READ MORE
Baci di Romeo, or "Romeo's Kisses," are traditional Veronese cookies that complement Baci di Giulietta cookies. Named after Shakespeare's Romeo, these cookies consist of two halves made with a blend of hazelnuts, almonds, egg whites, sugar, and co... READ MORE
Sùgoli is an ancient variety of pudding from the Veneto region, originally prepared by grape harvesters during Vendemmia, a period between September and October when grapes were picked. Although nowadays it is considered to be a de... READ MORE
Torta russa di Verona consists of a crispy puff pastry shell encasing a rich and fragrant filling made with almonds and amaretti cookies, creating a unique balance of crunchiness and softness. The result is a tall, fluffy cake with a nutty aroma, ... READ MORE
Pevarini are ancient, peppery cookies hailing from Venice, where they have been prepared since the 15th century. Once very popular, nowadays they are pretty hard to find. Originally, they were made with pepper, molasses, lard, and flour, but honey... READ MORE
Sbreghette are traditional Venetian almond biscuits that are quite firm and slightly sweet, made from a simple dough that includes wheat flour, eggs, butter, and whole almonds. They are baked twice to achieve a hard, crunchy texture, making them p... READ MORE
La pèca del Salbaneo is a traditional dessert from the Vicenza foothills region, created to showcase three ingredients of the area: Marostica cherries (Ciliegia di Marostica I.G.P.), Torcolato wine (D.O.C. Breganze), and extra virgin olive ... READ MORE
Pesche Scaligere is a traditional dessert originating from the Veneto region. It’s usually made with a combination of firm peaches, butter, amaretti cookies, almonds (blanched, toasted, and chopped), grappa, honey, and sugar. The peaches are... READ MORE