Panettone is synonymous with tradition: Christmas in Italy wouldn’t be the same without it. A star of every meal across the holidays, you can have it toasted at breakfast with… [Read More]
Professional bakeries began appearing in Italy around the 2nd century BC. Schools were put in place to teach technique to aspiring bakers. While Italian desserts today feature many unique ingredients,… [Read More]
Coiled cake typical of Umbria, made with almonds and lemon.
Wine-flavored egg custard, from Piedmont.
Croissant pastries, usually eaten at breakfast, most often in a bar, coffee shop.
A pureé of quince is mixed with sugar and cooked until it obtains a clear, rosy color. Cotognata is then rolled into crystallized sugar. The Italian sweet is similar to… [Read More]
“Little jokes,” orange-flavored Veneto cookies, traditionally dipped in red wine.
“English cream,” a rich egg custard used as a sauce for desserts.
A sweet leavened cake soaked in rum syrup.