Ingredients
Most of the Italian desserts recipes from "Libro di Cucina" (it.wikibooks.org/wiki/libri_di_cucina/ricette) which are presented in Italian are available in English on this website: www.italyrevisited.org; they include:
A
o Agnolotti pavesi/Lombardian stuffed pasta served for Christmas [for recipe see Italy Revisited/ Italian Pasta Dishes]
o Amaretti dal cuore morbido, soft-style amaretti, using sweet and bitter almonds [for recipe see Italy Revisited/Cookies with Nuts]
B
o Baba/sweet yeast dough buns, with Madeira wine [for recipe see Italy Revisited/ Pastries]
o Baci Di Dama, cookies made with hazelnuts, filled with chocolate [For recipe see Italy Revisited/ Cookies with Nuts]
o Barbotta or Puticiana, corn flour based flat bread or pizza flavored with onions and pecorino cheese [for recipe see Italy Revisited/Italian Breads and Pizzas]
o Beccute, Marchigiana corn flour-based cookies with walnuts, pine nuts and raisins [For recipe see Italy Revisited/ Cookies with Nuts]
o Bensone, Modena's lemon-flavored cake [for recipe see Italy Revisited/Cakes]
o Berlingozzo, Tuscan lemon-flavored cake [for recipe see Italy Revisited/ Cakes]
o Biscotti al cocco, Italian coconut cookies [for recipe see Italy Revisited/ Cookies without Nuts]
o Biscotti con gocciole di cioccolato, Classic American chocolate chip cookies using butter and egg yolks [For recipe see Italy Revisited/Cookies without Nuts]
o Biscotti del Lagaccio, biscotti-style cookies from Geneo, made with yeast, flavored with fennel or anise liquor [For recipe see Italy Revisited/ Cookies without Nuts]
o Biscotti ripieni alla Nutella, Nutella Cookies, using flour, butter, eggs and vanilla, filled with nutella [For recipe see Italy Revisited/ Cookies with Nuts]
o Biscotti rustici con grano saraceno, Italian buckwheat cookies [for recipe see Italy Revisited/Cookies without Nuts]
o Biscotti Tirolesi, cut-out cookies using caster sugar and icing sugar, flavored with lemon [For recipe see Italy Revisited/ Cookies without Nuts]
o Brasadelo. Venetian sweet yeast dough cake, flavored with lemon and raisins [For recipe see Italy Revisited/Cakes]
o Brigidino Di Lamporecchio, Pizzelle-style Tuscan cookies flavored with aniseed [For recipe see Italy Revisited/ Cookies without Nuts]
o Brutti ma buoni/ Ugly but Good, nut clusters made with almond, hazelnuts, icing sugar and egg whites [For recipe see Italy Revisited/ Cookies with nuts]
o Budino al cacao, Chocolate pudding [for recipe see Italy Revisited/ Puddings and Creams]
o Bunet, chocolate pudding made with eggs, milk, amaretti and rum [for recipe see Italy Revisited/Puddings and Creams]
C
o Calzone, filled with mozzarella and tomato sauce [For recipe see Italy Revisited/Calconi]
o Calzone al forno, made with bread yeast dough, filled with prosciutto cotto and cheese [For recipe see Italy Revisited/ Calconi]
o Cannar?culi, Calabrian Christmas Fritters made using flour, oil and red wine, coated with mosto cotto [for recipe see Italy Revisited -- Fritters]
o Carteddate or cartellate, Rose-shaped Christmas fritters generally associated with Puglia [for recipe see Italy Revisited -- Fritters]
o Cartellate or carteddate, rose-shaped Christmas fritters generally associated with Puglia [for recipe see Italy Revisited/Fritters]
o Casatiello/Neapolitan rustic Easter pie, with yeast dough, salami and cheese [For recipe see Italy Revisited/ Pies and Tarts]
o Castagnaccio, Tuscan chestnut cake, using chestnut flour, walnuts and pine nuts [For recipe see Italy revisited/Cakes]
o Certosino di Bologna or Panspeziale, Christmas Bolognese cake flavored with dark chocolate, honey, almonds and pine nuts [for recipe see Italy Revisited/Cakes]
o Ciambella al cioccolata, donut-shaped chocolate cake flavored with lemon rind [for recipe see Italy Revisited/Cakes]
o Ciambella al mascarpone, Italian cake decorated with mascarpone cheese and cocoa powder [for recipe see Italy Revisited -- Cakes]
o Ciambelle con l'uovo, Campanian Easter donut, made with yeast, flavored with fennel seeds, decorated with eggs [For recipe see Italy Revisited -- Holiday Breads]
o Ciambelle dolci di patate/ Sweet Potato Ciambelle, Umbrian fried donuts made using yeast, butter and Colfiorito potatoes [For recipe see Italy Revisited/ Fritters]
o Ciambelle e San bastiano, talian donut-style fritters, flavored with rum, raisins and lemon zest [For recipe see Italy Revisited/ Fritters]
o Ciambellone di frutta, fruit Cake [For recipe see Italy Revisited/ Cakes]
o Ciarabaldoni, Umbrian fritters, made without yeast, flavored with anise [for recipe see Italy Revisited/Fritters]
o Cicerchiata -- Fried balls of dough, made without yeast [for recipe see Italy Revisited/ Fritters]
o Civraxeddas / 'Ogliastra, Sardinian pastry envelops, made with yeast, filled with potatoes, onions, pecorino and mint [for recipe see Italy Revisited/ Calconi]
o Crema pasticcera, Italian pastry cream [for recipe see Italy Revisited/ Puddings and Creams]
o Crescentine in tigelle/ Modena bread made with decorative molds [for recipe see Italy Revisited/ Italian Breads and Pizzas]
o Crescia, thin bread used in Marche and Umbria [for recipe see Italy Revisited/Italian Breads and Pizzas]
o Crispelle di Riso "uso Benedettini"/ Sicilian St. Joseph sweet fritters, made with yeast, flavored with orange zest
[for recipe see Italy Revisited/ Fritters]
o Crispella Dolce, crepes [for recipe see Italy Revisited/ Fritters]
o Croccantino di mela con mandorle e cioccolato, Apple with almonds and chocolate nougat [for recipe see Italy Revisited/Nougats]
o Crocche, fritters using eggs and cheese [for recipe see Italy Revisited/Italian Breads and Pizzas]
o Crostata di cicocolata, tart made with pasta frolla, cocoa and jam [for recipe see Italy Revisited/Pies and Tarts)
o Crostata di frutta, tart made with pasta frolla, crema pasticcera and fruit [for recipe see Italy Revisited/Pies and Tarts]
o Crostata di ricotta, single crust ricotta pie using ricotta, eggs and lemon zest [for recipe see Italy Revisited/Pies and Tarts]
o Crostini Cunesi, toasted bread slices served with chestnuts, sweetened with honey, flavored with ground pepper [for recipe see Italy Revisited/Italian Breads and Pizzas]
o Cuddura, Sicilian dove-shaped cookie, made without yeast, decorated with eggs [For recipe see Italy Revisited/Holiday Breads]
o Cuddhuraci, Cuddhura, or cudduraci, Calabrian Easter sweet, using yeast [For recipe see Italy Revisited/ Holiday Breads]
D
o Datteri con le noci, Christmas Dates stuffed with Walnuts and drizzled with cognac [For recipe see Italy Revisited/ Nougats]
o Delizia al Limone, Campanian lemon-flavored cup cakes [for recipe see Italy Revisited/ Cakes]
F
o Farinata con la cipolla, Tuscan and Ligurian flat bread made with chick pea flour and water [for recipe see Italy Revisited/Italian Breads and Pizzas]
o Farinata di ceci, Tuscan and Ligurian flat bread made with chick pea flour and water [for recipe see Italy Revisited/Italian Breads and Pizzas]
o Fave dei morti -- almond cookies made for All Souls' Day -- [for recipe see Italy Revisited/ Cookies with Nuts]
o Frisella [from Italian Wikipedia] taralli-style bread bun using whole wheat flour or barley flour [for recipe see Italy Revisited/Taralli]
o Frittelle di riso di san Giuseppe, Tuscan Rice Pancakes of St. Joseph [for recipe see Italy Revisited/Fritters]
o Focaccentte al formaggio, flat bread with soft cheese [for recipe see Italy Revisited/Italian Breads and Pizzas]
o Focaccia, Ligurian flat bread, using yeast, flour and water, flavored with salt and olive oil [for recipe see Italy Revisited/Italian Breads and Pizzas]
o Focaccia al formaggio -- pizza made without yeast, mixed with fresh milk cheese, a speciality of Recco, Liguria [for recipe see Italy Revisited/Italian Breads & Pizzas]
o Focaccia con le cipolle, Ligurian flat bread made with yeast, flavored with olive oil and onions [for recipe see Italy Revisited/ Italian Breads and Pizzas]
o Focaccia di Zucca, flat bread or pizza made with yeast dough, topped with shredded pumpkin [For recipe see Italy Revisited/ Italian Breads and Pizzas]
o Focaccia novese, Piedmontese very thin flat bread using yeast [For recipe see Italy Revisited/ Italian Breads and Pizzas]
o Focaccia veneta, Venetian holiday bread flavored with marsala, cedar and vaniilla [For recipe see Italy Revisited/Italian Breads and Pizzas]
o Fugassa de pasqua, Easter cake made with yeast dough and topped with slivered almonds [for Italian Wikipedia recipe see Italy Revisited/Holiday breads]
G
o Giurgiulena, Giuggiulena or Cubaita, Calabrian and Sicilian Sesame Christmas nougats, made with sesame and honey [For recipe see Italy Revisited/ Nougats]
o Grostoi or Chiacchiere/ Carnival fritters, flavored with brandy [for recipe see Italy Revisited/Fritters]
K
Krapfen, Carnival sweet fritters, donut-shaped, made with yeast, popular in Trentino Alto Adige, of German origins [for recipe see Italy Revisited/Fritters]
L
o Latte dolce, diamond-shaped Ligurian breaded sweet fritters [for recipe see Italy Revisited/Fritters]
o Limoncini. Italian lemon-flavored sweet fritters [for recipe see Italy Revisited/Fritters]
M
o Mandorle pralinate/ Chocolate Almond Nougat, using water, sugar and dark chocolate [for recipe see Italy Revisited/ Nougats]
o Maritozzo al mosto, Sweet dough buns made with yeast, flavored with raisins, aniseed and "mosto" [For recipe see Italy Revisited/ Pastries]
o Mecoulen, sweet dough buns, made with yeast, milk, cream; flavored with lemon zest and raisins [For recipe see Italy Revisited/ Pastries]
o Migliaccio, ricotta cheese pie generally served during the Easter holidays [for recipe see Italy Revisited/Pies and Tarts]
o Millefoglie, Italian pastry made with puff pastry and cream filling [For recipe see Italy Revisited/ Pastries]
o 'Mpanatigghi, Sicilian sweet calzoni filled with minced meat, dark chocolate, almonds and egg whites [For recipe see Italy Revisited/Calconi]
o Mustazzoli, Southern Italian Christmas Spice Cookies [for recipe see Italy, Cookies with Nuts]
O
Omeletten mit Konfiture, pancakes [for recipe see Italy Revisited/Fritters]
P
o Paciarella/Turta Michelacc, chocolate-flavored sweet dough cake, made with yeast, flavored with macaroons and anise liqueur [For recipe see Italy Revisited/Holiday Breads]
o Pampapato, Italian spice cookies, with nuts [For recipe see Italy Revisited/ Cookies with Nuts]
o Pan di Spagne, sponge cake [for recipe see Italy Revisited/Cakes]
o Pancotte, bread flavored with raisins, olive oil and orange zest (for recipe see Italy Revisited/Italian Breads and Pizzas]
o Pane all'olio, bread buns made with yeast and olive oil [for recipe see Italy Revisited/ Italian Breads and Pizzas]
o Pane allo Strutto, bread buns made with yeast and lard [for recipe see Italy Revisited/Italian Breads and Pizzas]
o Panelle, unsweetened Sicilian fritters made with chickpea flour, flavored with parsley [for recipe see Italy Revisited/Italian Breads and Pizzas]
o Panigacci, thin flat bread made with without yeast, with plain flour, water and salt [for recipe see Italy Revisited/Italian Breads and Pizzas]
o Pani guttiau, Sardinian carasau bread slices flavored with pepper [for recipe see Italy Revisited/Italian Breads and Pizzas]
o Panini al cioccolato, Bread dough mixed with chocolate bits [for recipe see Italy Revisited/Italian Breads and Pizzas]
o Panissa, Piedmontese flat bread made with chickpea flour [for recipe see Italy Revisited/Italian Breads and Pizzas]
o Panna cotta, pudding made with fresh cream and gelatin [for recipe see Italy Revisited/ Puddings and Creams]
o Papina, bread slices flavored with cocoa, sugar and milk [For recipe see Italy Revisited/Italian Breads and Pizzas]
o Pastarelle, Finger lady style cookies using lard and flavored with lemon [for recipe see Italy Revisited/Cookies without Nuts]
o Pastiera Napoletana/ Neapolitan Easter pie, made with ricotta and "grano cotto" [for recipe see Italy Revisited/ Pies and Tarts]
o Pasta brisee, pastry crust [for recipe see Italy Revisited/Pies and Tarts]
o Pasta frolla, pastry crust [for recipe see Italy Revisited/Pies and Tarts]
o Pasta frolla vegana, vegan pastry [for recipe see Italy Revisited/Pies and Tarts]
o Pasta lievita, yeast dough [for recipe see Italy Revisited/Pies and Tarts]
o Pavesini con cocco e Nutella, Ladyfingers layered with hazenut chocolate, flavored with coffee, dusted with shredded coconuts [for recipe see Italy Revisited/Cookies with Nuts]
o Pesche al cioccolato, peaces flavored with chocolate and Alkermes liquor, traditionally served for Easter [for recipe see Italy Revisited/Puddings and Creams]
o Pesche Amelia, peaches stuffed with almond cookies [for recipe see Italy Revisited/Puddings and Creams]
o Pettole Salento or Pitthule/ Fried yeast dough filled with cabbage or anchovies [For recipe see Italy Revisited/ Fritters]
o Pettole Puglia/ Puglian fried yeast dough made with potatoes [for recipe see Italy Revisited/ Fritters]
o Pignolata glassata/Frosted Pignolata, Sicilian Carnival fritters, without yeast [for recipe see Italy Revisited/Fritters]
o Pizza
o Pizza di mosto cotto, pizza or tart from the Abruzzo region, made without yeast, sweetened with mosto cotto and flavored with orange zest and aniseed liquor [for recipe see Italy Revisited/Italian Breads and Pizzas]
o Plum Cake, made with yeast, yogurt, eggs, vegetable oil, flour and sugar [For recipe see Italy Revisited/Cakes]
o Pretzel, taralli-style biscuits made in Trentino Alto Adige [for recipe see Italy Revisited/ Taralli]
o Purcidduzzi, Puglian balls of sweet yeast dough, flavored with orange juice and lemon zest; drizzled with honey or syrup [For recipe see Italy Revisited/Fritters]
R
o Ricotta allao zafferano, ricotta with saffron and sugar [for recipe see Italy Revisited/ Puddings and Creams]
o Roccoco, Neapolitan Christmas taralli, no yeast, with hazelnuts and oranges [For recipe see Italy Revisited/Taralli]
o Rose del deserto, chocolate and corn flake nougat [for recipe see Italy Revisited/Nougats]
o Rustici con grano saraceno, Italian buckwheat cookies, flavored with oat flakes and brown sugar [For recipe see Italy Revisited/ Cookies without Nuts]
S
o Salame del re, chocolate and almond log [For recipe see Italy Revisited/Cookies with Nuts]
o Salame di cioccolato, Italian chocolate sweet made with almonds and honey [for recipe see Italy Revisited/"Cookies with Nuts"]
o Sannacchiudere, Puglian Christmas sweet fritters, without yeast [for recipe see Italy Revisited/ Fritters]
o Scapece gallipolina, fish marinated and flavored in vinegar and saffron [For recipe see Italy Revisited/Italian Fish and Seafood dishes]
o Scaldatelli/Scallatill/Scaldatill, Puglian taralli flavored with fennel seeds [for Italian Wikipedia recipe see Italy Revisited/Taralli]
o Scarcella/ Puglian Easter braided log, using yeast, decorated with eggs [For recipe see Italy Revisited/ Holiday Breads]
o Schiacciata alla fiorentina/ Orange-flavored Florentine yeast dough Carnival cake [for recipe see Italy Revisited/ Cakes]
o Scroccafusi/ Marche Carnival sweet fritters, shaped into small balls, made without yeast, flavored with Sambuca [for recipe see Italy Revisited/ Fritters]
o Scorze di argrume caramellate, candied orange peel [For recipe see Italy Revisited/Nougats]
o Serpentone Dolce, spiral-shaped or serpent-shaped strudel flavored with apples, figs and almonds [for recipe and history see Italy Revisited/"Pies and Tarts]
o Sfincione, Sicilian pizza made with tomatoes, cheese and anchovies [for recipe see Italy Revisited/Italian Breads and Pizzas]
o Sgabei/ fried yeast bread dough strips [for recipe see Italy Revisited/ Fritters]
o Strauben, Italian sweet fritter flavored with brandy made in the Trentino Alto Adige region [for recipe see Italy Revisited/Fritters]
o Strudel, made with apples and puff pastry [for recipe see Italy Revisited/ Pies and Tarts]
o Struffoli/Campanian Christmas fritters [For recipe see Italy Revisited/ Fritters]
o Strufuggiu, double-crusted savory pie filled with grated Parmesan cheese and fresh basil leaves [for recipe see Italy Revisited/ Pies and Tarts]
o Susumelle, Calabrian Christmas cookies, made with yeast, flavored with lemon, chocolate or honey [For recipe see Italy Revisited/ Cookies without Nuts]
T
o Tartufi al cioccolato/ Chocolate Truffles, chocolate balls [for recipe and history see Italy Revisited/Pastries]
o Tiramisu, Venetian dessert often made with eggs, mascarpone or ricotta cheese, ladyfingers and coffee [for a variety of recipes see Italy Revisited/"Cakes"]
o Tiramisu alla Nuccio, Venetian dessert made with Pandoro cake, Mascarpone cake, flavored with coffee topped with cocoa and chocolate flakes [for recipe see Italy Revisited/Cakes]
o Tiramis? alla ricotta, Venetian made with ricotta, biscuits, coffee, flavored with rum or Cognac; topped with cocoa [for recipe see Italy Revisited/Cakes]
o Tiramisu allo yogurt, Venetian dessert made with yogurt and ladyfingers, flavored with coffee, topped with cocoa [for recipe see Italy Revisited/Cakes]
o Tiramisu vegano/Vegan Tiramisu, dessert made with soy cream, soy milk and corn flour, topped with chocolate chips [for recipe see Italy Revisited/Cakes]
o Torta al cioccolato con noci e vino rosso, chocolate cake with walnuts and red wine cream topping [for recipe see Italy Revisited/Cakes]
o Torta al cococo e nutella, cake made with yogurt and coconut flour [for recipe see Italy Revisited/Cakes]
o Torta al formaggio/ Umbrian unsweetened cheese pie made with yeast dough, eggs, Swiss, Parmesan and Pecorino cheese [for recipe see Italy Revisited/Pies & Tarts]
o Torta al limone, lemon cake made with margarine, water, flour and sugar [for recipe see Italy Revisited/Cakes]
o Torta al testo or Crescia thin bread made in Umbria and Marche [for recipe see Italy Revisited/Italian Breads and Pizzas]
o Torta al Vino, Italian cake flavored with wine and cocoa [for recipe see Italy Revisited/ Cakes]
o Torta degli addobbi/Sweet Bolognese rice pie flavored with caramel and vanilla traditionally served on Corpus Christi [for recipe and history see Italy Revisited/Pies & Tarts]
o Torta delle rose, rose-shaped sweet yeast dough cake, flavored with lemon and vanilla [for recipe see Italy Revisited/Cakes]
o Torta di Canegrate, Lombardian tart flavored with cocoa and amaretti biscuits [for recipe see Italy Revisited/Pies and Tarts]
o Torta con i cicoli, pizza or flat bread made with cicoli [for recipe see Italy Revisited/ Italian breads and pizzas]
o Torta di granoturco, unsweetened corn cake or flat bread [for recipe see Italy Revisited/Italian Breads and Pizzas]
o Torta di mele con marmellata, single crust apple pie, topped with marmalade [for recipe see Italy Revisited/Pies and Tarts]
o Torta di riso dolce/ Bolognese rice pie, made with amaretti cookies, flavored with liqueur, decorated with coconut flakes [for recipe see Italy Revisited/ Pies & Tarts]
o Torta di rose, rose-shaped yeast sweet dough cake flavored with lemon zest and hazelnuts [for recipe see Italy Revisited/Cakes]
o Torta Fantasy, chocolate cake using macaroon cookies, nuts and candied fruit [For recipe see Italy Revisited/ Cakes]
o Torta Paradiso, Cake made without wheat flour, with potato flour, sugar, butter and eggs, flavored with vanilla [for recipe see Italy Revisited/Cakes]
o Torta Simona, Crustless apple tart made with bread, milk and butter [for recipe see Italy Revisited/Cakes]
o Tortano [from Italian Wikipedia], Neapolitan rustic Easter pie stuffed with salami and cheese, decorated with hard-boiled eggs, similar to casatiello [for recipe see Italy Revisited/Pies and Tars]
o Tortelli di Zucca/ Pumpkin Tortelli -- Christmas Eve Pasta in Emilia Romagna [For recipe see Italy Revisited/ Italian Pasta Dishes]
o Tortelli Verdi/ Christmas Eve stuffed pasta dish served in Emilia Romagna [for recipe see Italy Revisited/Italian Pasta Dishes]
o Tozzetti, Chocolate almond Easter cookie slices, made with yeast, flavored with lemon and raisins [For recipe see Italy Revisited/ Cookies with Nuts]
o Turdiddri/Turdilli, Calabrian Christmas fritters, flavored with cinnamon, cloves and orange peel, coated with honey [For recipe see Italy Revisited/ Fritters]
Z
o Zaletti, Corn meal Venetian cookies, flavored with pine nuts, raisins and vanilla [for recipe see Italy Revisited/Cookies with Nuts]
o Zelten, Christmas fruitcake from the Trentino Alto adige region, using dried figs, almonds, eggs, candied cherries and cedar [for recipe see Italy Revisited/ Holiday Breads]
o Zeppole Cotte, "fiocchi" bow-shaped fried dough, using no yeast, flavored with orange, lemon and rosemary [For recipe see Italy Revisited/ Fritters]
o Zeppola di Natale, Campanian donuts made with yeast, flavored with raisins, coated with honey [For recipe see Italy Revisited/Fritters]
o Zeppole di patate, Italian donut made with yeast, butter, and potatoes, flavored with vanilla [For recipe see Italy Revisited/Fritters]
o Zuccata, Sicilian stewed pumpkin sweetened with sugar, flavored with cinnamon [For recipe see Italy Revisited/Puddings and Creams]
o Zuccotto di Roberta, Tuscan dessert using pan di spagna, ricotta cheese, orange marmalade and bitter almond liqueur [for recipe see Italy Revisited/Cakes]
o Zuccherino di Vernio, Tuscan sweet taralli-style wedding cookie flavored with anise [for recipe see Italy Revisited/Taralli Dolci]
o Zuppa inglese, cake pudding using ladyfingers, flavored with coffee and lemon zest [for a variety of recipes see Italy Revisited/Cakes]
Directions
Notes
For the complete list of Italian dessert recipes in Wikibooks see its "Libro di Cucina" at: it.wikibooks.org/wiki/libri_di_cucina. |
