Italy may be celebrated for its pizzas, pastas and delectable dishes, but the country’s brilliant tradition of desserts (“dolce”—literally “sweet”) not only almost steal the show, but again, have invariably evolved as iconic classic dishes worldwide. Beautifully rounding off the meal, with the delicious dolce on offer, remember not to fill up too much on the savoury stuff. Many dessert favourites originate from a particular Italian region.
Well-known classics include Tiramisu (literally meaning “pick-me-up”); one of Italy’s most popular “traditional” desserts was, however, first created in the 1970s! This rich dessert generally consists of finger biscuits, egg yolks, cocoa powder and mascarpone cheese, laced with strong espresso coffee and sweet flavoured liquor.
Originating from north Italy, another iconic restaurant dessert, Panna Cotta, (“cooked cream”) comprises cream and milk, set well but wonderfully creamy, invariably flavoured with lemon and served with a coulis of berries or sweet sauce. Another of Italia’s gifts to mankind, Gelato—Italian ice-cream—is probably the Italians’ favourite dessert judging by the plethora of ice-cream parlours
(gelateria) and families tucking into gelato varieties on Sunday evening strolls. Gelato is soft ice-cream containing a relatively small amount of air and officially at least 3.5 percent butterfat. Originating from
the hot climes of Sicily, Granita and Sorbets, semi-frozen ice with sugar, fruit juices (especially lemon) and various flavourings, are also an Italian staple.
Milan’s signature Christmas cake, Panettone, is not only popular during the festive season in the Lombardia region but now throughout Italy and, increasingly,
across Europe, the UK and US. This dome-shaped, rich raisin and citron bread-cake is difficult to make, however, so most Italians buy it from the supermarket or panetteria (bakery). Another northern city, Verona, also shares its traditional Christmas cake, Pandoro, with the rest of Italy.
Italy carries a rich legacy of pastry traditions; there are too many lesser-known regional specialties to mention, but notables include almond-based macarons, Ricciarelli, originating
from 14th-century Siena, Galani pastries baked at carnival time in Verona and Venice, and near the Austrian Alps, lavish but elegant chocolate pastries. Tuscany
generally specialises in baked nut and fruit cakes, with Torta Della Nonna (“grandmother’s cake”) the region’s signature.
Several delicacies originate from Sicily; this Mediterranean island specializes in ricotta and marzipan desserts—including Cassata, allegedly one of the world’s first
cheesecakes. However, Cannoli, a hollow, tube-shaped fried pastry shell filled with sweetened or fresh ricotta, is Sicily’s mainstream classic, sold in virtually every Italian (and New Jersey) pasticceria and immortalized in the “Godfather” movie, with the quote, “Leave the gun, take the cannoli!”.
