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
Pistachio is one of the most popular flavors of Italian gelato. A mainstay in every gelateria, in its original form, this frozen treat combines pistachio paste with the classic base of milk, cream, eggs, and sugar. Occasionally, crushed and toaste... READ MORE
The Italian word budino refers to a range of sweet and savory dishes that come in a number of different forms, shapes, and flavors. There are three main types of budino: crème caramel made with cold ingredients and cooked in a mold... READ MORE
Simplicity at its finest, this softly set pudding takes almost no effort to make, yet is nothing short of amazing! Even though panna cotta (lit. cooked cream) wasn't mentioned in Italian cookbooks until the 1960s, today it is considered a traditio... READ MORE
Cioccolato fondente denotes a classic dark chocolate gelato flavor that is characterized by a bold, lingering chocolate taste. It is prepared with high-quality chocolate that is combined with a base of milk, cream, eggs, and sugar. Sugar and milk ... READ MORE
Mascarpone mousse or crema al Mascarpone is a traditional dessert that's usually prepared without cooking. The sweet and creamy Mascarpone cheese should be softened and brought to room temperature. It is mixed with beaten egg yolks and sugar, whil... READ MORE
This classic flavor combines hazelnuts and milk chocolate into a rich, smooth gelato. Though similar to the bacio flavor, gianduia is typically prepared with milk chocolate and does not incorporate crushed hazelnuts. It was modeled on
One of Italy’s most spectacular desserts, the luscious zabaione is a velvety custard cream of relatively obscure and mysterious origins. According to one legend, it was invented in Turin around the 16th century and was originally named c... READ MORE
Arguably Sicily’s most famous dessert, this traditional cake consists of liqueur-drenched genoise sponge cake layered with sweetened ricotta and fruit preserves, decorated with a marzipan shell and colorful candied fruits. It is believed tha... READ MORE
Many Italian gelato varieties have been modeled on the popular desserts. The same goes for zabaglione, a gelato flavor that replicates the taste of the velvety zabaglione custard. Similar to the dessert, this gelato is made by whisking eg... 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
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