Italian Desserts
Italian Desserts
For even the most disciplined traveler to Italy, it is hard to say
no to all the delicious temptations that await you. It seems that every
bar- caffe' or pasticceria has an endless display of cookies, chocolates
or some other enticement. Italian desserts range in flavor from slightly
bitter to sweet but usually not overwhelmingly sweet and are often best
served with a wine. Below is a small sample of traditional Italian favorites
for those who love to indulge. Be prepared to sample dozens more that
are not listed such as regional specialties and of course gelato. However
if indulgent desserts are not your thing, keep in mind that many Italians
prefer fresh fruit after a meal, which is often just as abundant as
the sweets and used in numerous varieties of fresh fruit tarts.
Italian Desserts: Cookies and Biscotti
A visit to any Italian bakery will show just how many flavors, shapes
and colors Italian style cookies come in. Many Italian cookies have
a crumbly, slightly sweet flavor and texture similar (but not nearly
as hard) to biscotti. Much like biscotti, some cookies are slightly
bitter and are served with red wine. However most Italian cookies are
sweet, but usually not too sweet, being flavored with nuts, candied
fruits or light glazes.
Biscotti have become more of a gourmet dessert in the US with thousands
of varieties, but Italian still prefer the original hard and slightly
sweet or savory twice baked cookie. In Italy the sweeter versions that
Americans consider biscotti are starting to be called cookies even if
they use the traditional cooking method. The reason biscotti are twice
baked is to remover as much moisture as possible, giving them their
distinctive hard, dry and crumbly texture. The subtle sweetness of biscotti
is from flavors such as anise, almonds or just a touch of molasses.
Biscotti are the ideal dunking snack since they are so hard and in Italy
the best method is to dunk your biscotti in a local red wine.
Italian Desserts: Traditional Holiday Sweetbreads
Panforte
This aptly named "strong-bread" of Siena is a dense mix of almonds
candied fruit sweetened with honey and spices. Today you can find Panforte
year round but it was traditionally a Christmas sweetbread. Today's
versions of Panforte are lighter and sweeter than their medieval origins,
when they were made by pharmacists and nuns. Panforte is round and dense
with several styles available, the most popular being the sweet Panforte
Margherita and the bitter Panforte Nero. All varieties of Panforte should
be enjoyed with a glass of Vin Santo or another sweet dessert wine.
Panettone
The most famous of the Italian Christmas cakes is Milano's Panettone.
During the holiday season boxes of the famous cake can be found in Italian
bakeries and cafes worldwide. The origin of the dessert is mysterious,
with two competing legends involving a poor baker named Toni, giving
Panettone the translation of "Toni's Bread". However Panettone probably
dates to even earlier and denser medieval bread made from wheat flour
named Pan del Ton - "luxury bread" in the Milanese dialect of the 13th
century. Even today there is a flat version of Panettone besides the
more popular dome variety, which may be descended from this earlier
Pan del Ton. Today's varieties use an acidic dough and a multi day "proof"
to give the Panettone is trademark fluffiness and dome shaped. Within
its fluffy folds of dough the Panettone is flavored with bits of candied
fruits and raisins. Slices of Panettone can be served with Mascarpone
cheese or Zabaglione custard and accompanied by a dessert wine or liqueur.
Pandoro
Verona's famous Christmas bread is known as Pandoro and is characterized
by its distinctive star shape. Modern Pandoro is little more than one
hundred years old, but has roots that may go back to Roman times. The
name Pandoro may derive from the fact that only the rich could afford
sweet bread flavored with honey and made from white flour. By the time
of the Venetian Republic the sweetbread was taking on its flavor, using
lots of butter, eggs and sugar. The shape of Pandoro was an influence
of the 18th century Austrian court, whose bakers would create holiday
cakes shaped like a Christmas tree. Unlike Panettone, Pandoro traditionally
does not have anything in the dough and is simply dusted with powdered
sugar. However there are variations of Pandoro with fillings such as
custard or gelato that have become very popular.
Italian Desserts: Custards-Style Treats
Tiramisu
This famous "pick me up" may have originated in Siena where it was
first made for the benefit of Duke Cosimo de Medici. Both the Duke and
others liked it so much that it caught on quick and spread along with
Italian immigrants to the rest of the world. This story is debated especially
in the city of Treviso where they claim the origin of Tiramisu has a
seedier past - as an energizing snack for weary prostitutes. Whatever
the origins of this delicious treat, Tiramisu just may be the most popular
of the Italian desserts (excluding Italy's great gift to mankind: Gelato)
and contains lady finger cookies, espresso, liquor, eggs, cocoa and
mascarpone cheese. Those familiar with trifle style desserts will recognize
the familiar layered texture of tiramisu, with the lady fingers dipped
(but not soaked through) in strong espresso creating a delicious foundation
for the other layers to be built upon.
Zabaglione
This delicious and simple custard hails from the Veneto (others argue
Tuscany) and is made from egg yolks, sugar, and dessert wine. This is
another dessert that has spread from its origins and takes on local
characteristics such as toppings of whipped cream, shaved chocolate
or even as a base for other desserts. When served by itself it is often
served warm, accompanied by a glass of Marsala wine, but also works
well with just about anything- especially fresh fruit. Sometimes it
is even drunk like eggnog; this may be the original way to enjoy Zabaglione.
Zuppa Inglese
This oddly named dessert is the Italian take on an English trifle
- layers of sponge cake and custard or cream. How it got to Italy may
be from English tourists visiting Tuscany in the 19th century where
it took on a decidedly Italian flair with the use of Zabaglione custard,
candied fruits, Italian liqueurs and various shapes and sizes. It has
since become very popular and is found nationwide and often served with
a chilled local white wine.
Italian Desserts: Southern Italian Favorites
Cannoli
The Cannoli is the most famous of the Sicilian desserts and can be
found in virtually every Italian pasticceria. This dessert is made by
filling a hollow pastry shell with sweetened (or fresh) ricotta. Candied
fruit and chocolate pieces can be mixed with the filling and the ends
are dipped in chopped pistachios. At one time Cannoli were a gift given
amongst friends during Carnevale, but have since gained worldwide recognition
and numerous delicious variations.
Cassata alla Siciliana
This favorite of the Palermo area is yet another culinary gift brought
from the Arabs. Cassata originates from the Arabic al-qasat, which a
round bowl and sort of describes the shape of the dessert. Cassata has
changed away from Sicily to include custards, pudding or ice cream as
filling. All of these variations are delicious, but the authentic Cassata
is made by lining a cake mold with layers of sponge cake soaked in rum
or sweet liqueur. Then sweetened ricotta with bits of candied fruit
peel, pistachios and chocolate bits is used to fill the cake.
Zeppole
Zeppole are basically "Italian doughnuts" and traditionally they
are simply dusted with sugar and cinnamon or dipped in honey. Over time
they have evolved to include a delicious cream filling and often covered
with whipped cream. Zeppole are most often seen during Italian festivals
especially St. Joseph's Day on March 19th.
Italian Desserts: Confections
Torrone
This nougat confection dates back to Roman times and was used in
religious ceremonies and later eaten during Christmastime. Nougat is
made of various combinations of honey, egg whites and nuts like almonds,
walnuts or pistachios and is known throughout the Mediterranean. However
the torrone from Cremona is the most popular even today and dates to
a mid 15th century wedding. The wedding between the powerful Visconti
and Sforza families produced a spectacular dessert: A model of Cremona's
tower made of the delicious nougat that spread in popularity thereafter.
Today torrone is synonymous with nougat to candy lovers worldwide and
is still used to make magnificent sculpted desserts.
Chocolate
Chocolate has a long history in Italy, being documented within decades
of its introduction to Europe by the Spanish. Today decadent chocolate
is found in every corner of Italy with the most famous centers include
Perugia (home to Perugina), Tuscany's "Chocolate Valley" and Torino,
whose chocolatiers are constantly taking chocolate to new levels of
indulgence. Some of the most famous chocolates in Italy include Baci,
a dark chocolate "kiss" filled with hazelnuts and hazelnut creme from
Perugia. In Torino the gianduiotto is a mixture of hazelnut paste, cocoa
and sugar and was the first chocolate to be individually wrapped. Before
chocolate was eaten, it was a drink and today the bicerin (layers of
chocolate, espresso and cream) is still served in the same Torino cafe'
since 1763. During Easter, shops all over Italy will sell chocolate
eggs. The smallest chocolate eggs are solid but the other sizes - including
the enormous ones - contain gifts or individually wrapped chocolate
treats. Italian chocolate can range from a very heavy cocoa flavor to
a more creamy milk chocolate with added flavors including whole nuts
or creams made from hazelnuts, almonds liqueurs or coffee. Nutella is
a very popular chocolate and hazelnut spread used in breakfast foods
and dessert fillings that is now available worldwide.
By Justin Demetri
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