Dessert / Dolce

Ricciarelli – traditional almond based Italian biscuits originating in the beautiful city of Siena, Tuscany. Ricciarelli have an oval shape which are left to set for some days before baked, giving…

Panna cotta – an Italian dessert from the northern region of Piedmont. It’s sweetened cream thickened with gelatin. The cream may be aromatised with vanilla, coffee or other flavourings of choice.  Some also add…

Fave dei morti – beans of the dead, almond biscuits shaped like beans made from simple ingredients like flour, eggs and sugar. They are then flavoured with ground almonds and cinnamon. These…

Nutellotti – These chocolate based biscuits might not be a traditional Italian delicacy, however, they’ve been attracting more attention and more people are making these delicious treats. The ingredients are…

Pane di Pasqua – traditional sweet fluffy bread usually made during Easter time. This particular Italian Easter bread is braided with eggs. Pane di Pasqua – un pane dolce soffice…

Baci di dama (Lady’s kisses) are sweets from the northern region of Piedmont. They are called kisses because the two biscuits combined with chocolate recall two lips intent to kiss. I…

Frittelle veneziane per Carnevale or fritole are traditional Venetian Carnival sweets. The batter is prepared from flour, yeast, eggs, milk, sugar and water. Then, raisins are added. The frittelle are then fried. Carnival is…

Le scopette della Befana – sweets that remind us of the feast of la Befana, an old lady that distributes sweets or coal to kids in Italy on the night of the Epiphany.…

Panforte – a traditional Italian dessert originating in Siena (Tuscany). The texture is similar to a Florentine; chewy and contains fruits and nuts but much thicker and larger. Panforte means…

Biscotti ai pistacchi e arancia – twice-baked, oblong-shaped almond biscuits that are dry and crunchy. These biscuits originate in the city of Prato (in Tuscany). They are traditionally served with…