A DESSERT FOR EVERY REGION - NORTHERN ITALY
While perhaps better known for its savory dishes, Italy also has a rich history and wide variety of sweets, the flavours and textures of which vary widely from region to region. From the Bonèt of Piemonte to the Sicilian Cannoli, the peninsula has a huge variety of desserts to satisfy your sweet tooth.
Let's start in the north and work our way down the boot.
(Part One)
Valle D’Aosta
TEGOLE VALDOSTANE
Invented in Aosta in the 1930's, these traditional cookies get their name from their slightly curved shape reminiscent of roof tiles and are made with hazelnut and almond flour.
Piemonte
BONÉT
With a texture halfway between a cake and a mousse this dessert is generally served on special occasions such as weddings, or holidays. Originally from the rolling hills of Langhe, this specialty is prepared with cocoa, amaretti, eggs and milk, flavored with rum and covered in caramel. Yum!
Liguria
CANESTRELLI
The origin of these flower shaped cookies is contended by Liguria and Piemonte, since Piemonte already has bonèt we decided to give our Ligurian friends a win. The recipe is very simple, only four ingredients are used for these delicious and crumbly cookies: flour, butter and eggs, after baking they are sprinkled with powdered sugar.
Lombardia
PANETTONE
While originally from Lombardy, this tall and light cake (along with the similar Pandoro) has been adopted by most of Italy, as the king of Italian Holiday sweets, a must, to be served at the end of all Christmas’ lunches, dinners or parties. The original version of this classic dessert includes honey, raisins and candied oranges and lemons.
Trentino Alto Adige
STRAUBEN
This sweet fritter from Sudtirol, will be instantly recognizable for Americans, it's identical to a funnel cake that you may find at your state fair. Usually prepared during the celebrations of village celebrations, these sweets are made with flour, eggs, milk, sugar and butter and accompanied, of course, a glass of traditional grappa valdostana.
Veneto:
TIRAMISÚ
Tiramisú probably competes with Cannoli for the title of most famous Italian dessert worldwide. By Italian standards, it is a fairly modern dessert, invented in 1970 in the city of Treviso, it was a reinterpretation of sbatudin, an energetic sweet made of egg yolks and sugar. There is heated debate amongst Italians around which kind of pastry should be used as a base savoiardi, or pavesini.
Friuli Venezia Giulia:
GUBANA
Usually prepared for celebrations of weddings, Easter and Christmas. This medieval cake is prepared with a yeasty dough, which is then filled with a mixture of ground nuts, raisins, butter, lemon and orange zest, marsala and grappa.
