A collection of authentic Italian desserts and traditional Italian pastries recipes from various regions of Italy. Trust me — it’s seriously hard to pick a favorite. Keep reading and judge for yourself!
Let me tell you right away, there is no tiramisu in this list.
Not because I don’t like it, but because I believe there’s a lot MORE than tiramisu when it comes to authentic Italian desserts and Italian pastries.
Italian Chocolate Custard (Bonet alla Piemontese)
A double whammy of deliciousness from the region of Piemonte, this authentic Italian dessert contains chocolate and custard. How can you possibly go wrong with that?
Traditionally contains rum, but it can also be replaced with some vanilla (or almond) extract if you’re serving it to kids.
One thing is for sure though, this Italian dessert looks and tastes like it takes a lot of effort to prepare. But nope.
It does not matter if you’re not using Sicilian pistachio for this frozen treat, the result will always be a satisfying and delicious one.
Top with more chopped pistachios, you can serve it as it is, or drizzle some melted chocolate for additional drama.
A traditional Milanese Christmas cake that is now available in all Italian regions (and even here in Stockholm).
It’s called a cake, but this classic Italian dessert’s texture is closer to a bread – a ‘pillowy soft’ bread with some dried lemon peels.
Make sure you have a glass of prosecco ready when serving this.
Torta Caprese (Chocolate Almond Torte)
I had no idea this is what they called ‘flourless cake’, until I actually tried it.
Originally from the island of Capri, ground almonds is the main ingredient for this classic Italian cake.
Depending on your mood, you can add some liquor or just stick to a regular almond extract — the result will always be delightful.
Also known as ‘Nonna’s cake’, this authentic Italian cake actually resembles the texture of a cookie, instead of a cake.
Light enough for breakfast, not to mention it goes so well with coffee!
Tuscan Fig Cookies (Cantucci ai Fichi)
You know how two Italian regions (at least) can have different names for the same thing? This is a perfect example.
Cantucci in Tuscany is the same as biscotti in Milan or Rome.
Normally served with espresso, you can also have it like my father-in-law does, with a glass of wine. Just dunk it first and then enjoy!
Hands-down the easiest authentic Italian dessert to prepare. You wouldn’t think so when you’re enjoying a serving of it.
You combine two of Italy’s most-loved snacks to come up with an even more special treat.
Couple of scoops (at least) of gelato and a shot of espresso, and you’ll be patting yourself on the back afterwards. Brilliant.
Every city in Sicily has their own way of making this. I managed to decide which one is my favorite and like me, you should not have any problem preparing it at home.
A hassle-free summer dessert that will surely be one of your favorites.
You can either enjoy it on its own, or pair it with the next one on the list, for a complete Sicilian experience. 🙂
Not to be confused with French brioche, this traditional Italian pastry is less buttery, and is best paired with almond granita.
Sometimes, you would see South Italians using this brioche as a bun, with their favorite ice cream flavor as the filling.
If you cannot imagine it, then you just have to try and experience it yourself.
This is my personal favorite. 🙂
If you’ve always been wary of making cookies, you can start with this one.
These Sicilian cookies are so good with coffee or dry red wine. Yep, I said wine — certainly works for me.
A cake that is as delicious as it looks. Seriously.
Aside from those sliced apples on top, there are bits of apple in the cake, so you get burst of apple flavor in every bite.
Don’t just take my word for it, go ahead and give it a try.
This cake is a perfect autumn dessert.
It warms you up, and the cake is undeniably made of chestnut — you get that deep nutty flavor, not sugar overload.
Tea or wine, those are my favorite beverage with a slice of this Tuscan dessert.
Originally from Sienna, the only way I can describe this authentic Italian Christmas cake is a deliciously less-sweet and less-boozy fruit cake. 🙂
Even without the edible paper at the bottom of the cake (which is something they always have in Sienna), this cake still screams ‘Christmas‘ in every bite!
Italian Polenta Cookies (Zaleti)
These are traditional cookies from Veneto and I’ve seen them shaped as ‘S‘ sometimes.
The cookies per se are not that sweet, so you need to have those raisins in there.
You can change the size of the cookies as you prefer – they’re great with tea or coffee!
Sicilian Watermelon Jelly (Gelo di Anguria)
Another summer refreshment from Sicily.
If you’ve got great watermelon during their season, you better make sure you try preparing this treat.
Adjust the amount of sugar, accordingly, depending on how sweet your watermelon is — kids would surely love this too!
A moist cake that combines two healthy ingredients in a cake.
This cake is light enough for breakfast. You can serve it with coffee or tea; and get another serving for snack!
Italian Cream Filled Pastry (Pasticciotto)
This one does not fail to impress friends.
A traditional Italian pastry from the small city of Lecce (region of Puglia); locals normally serve this for breakfast or snack.
Custard enclosed in sweet pastry — I dare you to stop after one bite. 🙂
Originally from Puglia, but I see a version in every major Italian city nowadays.
I’ve seen slighter bigger (and more variety) in Naples, as well as smaller sizes in Rome.
But somehow Taralli Pugliese still tastes the best for me — simple, no overwhelming flavors or smell and crunchy without falling apart. No need to dunk this in your coffee (or wine) though.
One of the common varieties of granita from Sicily.
Its coffee and granita rolled in one. Oh! and there is no milk in this one (at least the ones I’ve tried), just espresso, with crushed ice.
If you love coffee, skip the hot ones in the summer, and have this instead!
One of the best accompaniments for serving fresh fruits.
This cream is so delicate that it will never overwhelm the fruit, it just enhances its natural flavors. You don’t believe it?
Try it with fresh strawberries, and you’ll surely be hooked!
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