5 of the best desserts in Italy

 

That Italy is, due to its numerous successes in various fields, is one of the most popular countries among international tourists, is a well-known fact. Just like how there is no doubt that Italian cuisine is the most appreciated in the world. Who has honestly not had a pizza or has never tasted spaghetti? But Italy and its culinary tradition have much more to offer than the few and often stereotyped dishes as requested by foreigners. Even the lesser known Italian confectionery (jarred sweets) tradition has much to give, and to help you orient yourself in the luscious scenery of Belpaese pastry, here are five of the most delicious desserts that you can find in the most beautiful peninsula in the world. They will make your mouth water...

Panna cotta

 

As often happens with the dishes from local cuisine, its origins are linked to a poor, popular, culture, and therefore relies on inexpensive ingredients and easily availability. This is the case of panna cotta, a pudding made with only milk, cream and sugar. It has delicate flavor that can be easily matched, and for this widespread in the beautiful country and even outside. Its origins are less known. Some say it was invented in Piedmont, by a Hungarian lady while others argue that the first version of the dessert was made trying to obtain a lighter version of a typical French dessert, traditionally Bavarian. Often accompanied by delicious caramel, chocolate or berry sauces, the panna cotta due to its simple versatility and delicate taste it still remains one of the most popular desserts in Italy. (For more info, click here)

Sicilian cannoli

Among the most beautiful pearls of Italy, Sicily has always been a generous, friendly accepting land of tolerance. During its long history, it has been occupied by the Greeks, Phoenicians, Romans, Byzantines, Arabs, Normans and Spaniards, influences that have immensely enriched the Sicilians and the culture of their magnificent region. Cannoli, a crispy wafer filled with ricotta, to which pistachios, chocolate, dried fruit  are often added. In fact, legend has it that the original recipe comes from the Caltanissetta area, where in a lonely monastery it is said that the nuns have invented this delicacy. Cicero, the ancient Roman philosopher raved about this dessert and its delicious taste with strong ingredients that recall Arab cuisine. A taste born from the mixture of different cultures, stronger than all the flavors of Sicily and literally irresistible to the eyes and the palate. (For more info, click here)

Torrone

Typical of many regions not only in Italy, the nougat is a sweet made out of eggs, honey, sugar and stuffed with walnuts, peanuts, almonds and toasted hazelnuts. Already known to the Romans, we know that its name comes from Latin Torreo, which means toasted, with reference to the roasting of the hazelnuts that are inside the mix. Today, the nougat has many varieties that consist of a crispy and unmistakable taste. This sweet nougat still remains extremely widespread in the Belpaese, partly because it is linked to the celebration of Christmas, but also well-known abroad and similar to other recipes that are also present in very distant countries. It makes part of this very widespread category of a hard, sweet dessert bar. (For more info, click here)

Pastiera

A Neapolitan pastry, famous in Italy and typical during the Easter period, the pastiera is a pastry pie stuffed with a paste made with ricotta cheese, candied fruit, sugar, eggs and wheat boiled in milk. The dough is crisp and the filling is soft, the color is a very intense golden yellow, and the smell and taste change depending on the spices and aromas used during its preparation. Legend has it that the fishermen, due to the sudden bad weather, were adrift at sea for a day and a night, and once they managed to get back to shore, when people would ask them how they had been able to resist in the sea so long, they replied that they had eaten this dessert the day before, made with ricotta cheese, eggs, wheat and flavoring. Myths aside, what is certain is that the pastiera still remains one of the most popular pastry desserts Made in Italy. (For more info, click here)

Millefoglie

Also called Napoleon, the puff pastry cake is traditionally composed of three layers of puff pastry, which alternate with two layers of pastry cream, although there are variants replacing the cream with other condiments such as cream or jam. Its true origins are unknown, yet it is certain that the recipe originated in France, as well as the first appearance of puff pastry in a French cookbook in 1651. Although millefoglie means a thousand layers , there aren’t literally a thousand, but the taste is rich and the transition between the textures of the crunchy pastry and the softness of the cream is a taste you will never forget. Seeing is believing! (For more info, click here)