What do you know about Italian desserts? If gelato or biscotti is top of mind, you wouldn’t be wrong. However, there are so many more desserts, sweets, and treats you should try if you’re interested in exploring all the flavors of Italy. No meal is complete without “il dolce.”
Let’s explore some of the best desserts that Italy has to offer.
Affogato
Affogato literally means “to drown.” It’s an unexpected combination of gelato (similar to ice cream) and espresso. Italians make this simple dessert by taking a scoop of cold gelato and pouring freshly brewed espresso on top. Sometimes a shot of liqueur is added as well. The hotness of the beverage starts to melt the frozen gelato for an incredibly delicious outcome.
Almond tart
This dessert hails from Lombardy in the north of Italy, where it’s known as “sbrisolona”. It’s something like a combination of biscotti and shortbread, having a buttery, nutty taste and crumbly texture that allows it to be broken into pieces and served like a cookie.
Apple strudel
This dish is traditionally served in the north of Italy, especially in the province of South Tyrol, which borders Austria and Switzerland and has many cultural similarities to these countries. In this region, apple orchards abound, making the main ingredient available year-round. As well as strudel, apples are used in a host of other sweet recipes such as pies and dumplings.
Biscotti
Biscotti is familiar worldwide as a much-loved Italian cookie. These are baked twice for a drier and crunchier effect. This gives them a longer shelf life and makes them perfect for dipping in coffee. Biscotti recipes frequently include nuts, dried fruits, and chocolate for added texture and flavor. A similar kind of biscuit called cantucci features almonds.
Cannoli
It’s said that the best cannoli can be found in Sicily. These recognizable tube-shaped desserts are made of fried pastry filled with a rich, creamy ricotta cheese that has been sweetened. Sometimes, the filling incorporates candied fruit or chocolate chips, or the shells are dipped in chocolate.
Cornetto
While not really a dessert, cornetto deserves a special mention. Also known as brioche, it is reminiscent of a French croissant. This appealing flakey pastry is typically eaten at breakfast time with a coffee or cappuccino.
Crostata
Crostata is Italy’s version of a pie or tart. Depending on the time of year and the part of Italy, the crostata’s fillings with will vary. Traditional recipes call for a tart-tasting jam inside made of black currants, cherries, or plums. All-purpose or almond flour, flavored with vanilla or lemon, is used to make a dough for the bottom crust and create a lattice on top. More rustic versions contain fruit on a sweet dough that’s only partially folded over to create a kind of open-faced pie.
Gelato
Unlike ice cream, gelato is made to be eaten within a few days while it’s fresh. It’s made mainly with milk in small batches that are frozen right away. Compared to ice cream, gelato is relatively soft when served up and has a richer, denser feel. Gelato comes in an amazing variety of flavors, from the traditional Italian pistachio, stracciatella, and lemon to the more adventurous licorice and ricotta.
Tiramisu
Tiramisu is an elegant, layered cake created with ladyfingers that are soaked in either coffee or liquor and arranged with mascarpone cheese in between. A dusting of cocoa powder tops it off. The tanginess and creaminess of the cheese balances nicely with the coffee and chocolate flavor in this cake.
Torrone
Torrone is more of a confection than a dessert. It’s a type of Italian nougat candy made with sugar, honey, and egg whites and dotted with nuts such as pistachios or toasted almonds. This sweet treat is cut into bars and is often eaten around Christmastime.
Torta al cioccolato
The Italian version of chocolate cake is light and smooth with an appealingly dense texture that melts in the mouth. You can tell at the first mouthful of an authentic torta al cioccolatothat only the finest ingredients are used. Fresh eggs, cocoa, dark chocolate, flour, and sugar are combined in this superb dessert. Some recipes create a flourless cake for even denser, richer chocolate flavor.
Torta della nonna
The name of this dish from Tuscany means “grandmother’s cake”. Basically, it’s a simple, homey tart with a pastry crust, a custard or cream filling, and toppings like toasted pine nuts or almonds. Some cooks make the custard filling with ricotta cheese or add lemon.
Torta di Ricotta
Some versions of this dessert resemble a cheesecake, while others have the softer, airier texture of a traditional cake made with flour. Either way, creamy, nutty ricotta cheese features prominently in the flavor, while lemon zest is also a typical note. Southern Italy is where you’ll find many variations of this well-loved cake.
Zuppa inglese
Translated, this popular dish means “English soup” and is thought to have been influenced by the English trifle, a layered desert. Essentially, zuppa inglese is made from layers of sponge cake soaked in a red liqueur called Alchermes with pastry cream sandwiched in between. The cream can be combined with dark chocolate for a richer taste.
A diversity of desserts
In Italy, cuisine is an artform, and dessert is no exception. From the pleasingly light taste of a cornetto to the velvety full flavor of a slice of torta al cioccolato, there are so many flavors to explore.