Names of Italian Christmas Sweets in Alphabetical Order

o Abbondano, a Christmas sweet made in Puglia

B
o Bocconotto/Bocconotti, PUGLIAN CHRISTMAS stuffed sweets often filled with custard and jam; in Puglia often filled with almonds and cherries; sometimes they're presented as sweet ravioli, and sometimes presented like small cup cakes; they're also popular in Abruzzo, Molise and Calabria (for recipes see Italy Revisited/Calconi); "Bocconotto" is considered "a symbol" for the City of Bitonto, Bari ("Il dolce simbolo della citta e pero il bocconotto.La ricetta era un segreto delle suore del monastero di sante Maria delle Vergini."

o Buccellato siciliano, Sicilian Christmas pastries stuffed with dried figs

o Buchteln, Alto Adige, holiday bread filled with jam, flavored with vanilla


C
o Carteddàte, Christmas sweet fritters topped with honey from Puglia (for recipe see Italy Revisited/Fritters)

o Cartellate, Christmas sweet fritters from Puglia

o Castagnole, Christmas sweet fritters filled with chestnut puree

o Cenci, Christmas sweet fritters (for a variety of recipes see Italy Revisited/Fritters)

o Certosino di Bologna (or panspeziale), a Christmas sweet made in Bologna from ancient times

o Chiacchiere, Christmas sweet fritters

o Cicirata in Basilicata, Christmas sweet fritters

o Crespelle, Christmas sweet fritters from Lazio (for a variety of recipes see Italy Revisited/Fritters)

o Croccanti, Christmas nut nougats (for a variety of recipes see Italy Revisited/Nougats)

o Croccantini, small-sized Christmas nut nougats

o Crustoli pugliesi, Christmas sweets from Puglia

o La cubaita, Sicilian Christmas torrone using sesame seeds and honey

o La cupeta, Christmas sweets from Puglia and Calabria



D
o I Divinamorea -- Christmas sponge cake cookies covered with colorful pink icing from Naples, Campania


F
o Ferratella, Christmas sweet from the Abruzzo region (for recipe see Italy Revisited/Cookies without Nuts)

o Frappe, Christmas sweet fritters (for recipe see Italy Revisited/Fritters)

o Frustenga, Christmas sweet from Marche and Umbria

o Fruttone , Christmas sweets from Salento

o Lebkuchen, Christmas cookies of German origin, popular in Alto Adige, generally filled with jam and nuts

K
o Kiachln in Alto Adige, Christmas sweet fritters


M
o Mecoulin, Christmas sweet from Val d'Aosta

o Mostaccioli calabresi, Christmas spice cookies (for a variety of recipes see Italy Revisited/Cookies with Nuts)

o Mustacciuoli, Christmas cookies from Naples, Campania

o Mustazzoli pugliesi, Christmas spice cookies from Puglia


N
o Nadalin, Christmas sweet typical of Verona, similar to Pandoro

P
o Palline fritte con miele e zuccherini, Christmas sweet fritters shaped as balls (for a variety of recipes see Italy Revisited/Fritters)

o Pampepato, Christmas sweet typical of Ferrara area

o Pandolce, Christmas cake from the province of Genova

o Pandoro, Christmas cake from Verona

o Panettone, Christmas yeast cake from the Milano, now made throughout Italy, uses candied fruit (for a variety of recipes see Italy Revisited/Holiday Breads)

o Panforte, Christmas cake typical of Sienna, flavored with honey and candied fruit (for recipe see Italy Revisited/Holiday Breads)

o Pangiallo, Christmas cake from Lazio

o Panone, Christmas cake from Bologna

o Panpepato, Christmas sweet from Terni

o Panspeziale, a Christmas sweet made in Bologna from ancient times

o Parrozzo, Christmas take typical of Pescara, Abruzzo (for recipe see Italy Revisited/Cakes)

o Pasticciotto, Christmas sweets from Salento

o Pepatelli, Christmas spice cookies from Abruzzo (for recipe see Italy Revisited/Cookies with Nuts)

o Petrali calabresi, Christmas cookies from Calabria

o Pettole dolci, stuffed Christmas sweet fritters from Puglia

o Pupurati, Christmas cookies from Puglia

o Purceddhuzzi, Christmas sweet fritters from Puglia


R
o Ricciarelli senesi, Christmas cookies made in Siena, Tuscany (for recipe see Italy Revisited/Cookies with Nuts)

o Roccoco, Christmas donut-shaped cookies from Naples, Campania (for recipe see Italy Revisited/Taralli Dolci)

S
o Sannacchiudere, Christmas sweet fritters

o Spitzbuben, Christmas cookies of German origin, popular in Alto Adige

o Struffoli, Christmas sweet fritters from Campania (for recipe see Italy Revisited/Fritters)

o Sfogliatelle, Christmas pastry

o Susamielli, Christmas cookies made in the shape of an S from Naples, Campania, using honey (for recipe see Italy Revisited/Cookies with Nuts)

T
o Taranto, sweet fritters

o Torrone, nut nougats (for recipe see Italy Revisited/Nougats)

o Torroni di cioccolato, chocolate nut nougats (for recipe see Italy Revisited/Nougats)


Z
o Zelten, Christmas sweet made with candied fruit, typical of Trentino-Alto Adige

The following text comes from the Italian Wikipedia, "Dolci Natalizi." CHRISTMAS -- Italian Wikipedia -- Dolci Natalizi Originated from: Italy Occasion: Christmas holidays Dolci natalizi Da Wikipedia, l'enciclopedia libera. Generalit In Europa e in America consuetudine preparare particolari dolci natalizi. In Italia esiste una vasta gamma di preparati casalinghi, artigianali ed industriali che ci accompagnano alla festivit del Natale, con una diversificazione per regioni, province e perfino comuni; inoltre, lo stesso dolce acquisisce, secondo i luoghi, i nomi pi disparati. Tipologie Torte * Bisciola, tipico della Valtellina * Certosino di Bologna (o panspeziale); la sua origine molto antica e sembra che il nome derivi dai farmacisti (o "speziali") che per primi lo produssero. In un secondo tempo furono i frati certosini a prendersi carico della sua produzione. * Crescenzin, Piemonte * i Christstollen (Stollen di Natale), originari di Dresda e gi citati nel 1400. * Galette des rois, diffusa nel nord della Francia e in Belgio, caratteristica dell'Epifania (i "re" rois nel nome si riferisce ai Re Magi). Si serve decorandola con una coroncina di cartone. * Frustenga, Marche e Umbria (non tipicamente natalizio) * Gugelhupf, tipico dell'Austria (non tipicamente natalizio) * Mecoulin, Val d'Aosta * Pampepato, tipico di Ferrara * Pandolce, tipico della provincia di Genova, si divide nella varianti alta e bassa; a Campomorone esiste nella variante Panmorone con farina di castagne * Pandoro, della zona di Verona, ora diffuso in tutta Italia * Panettone, originario di Milano, ora diffuso in tutta Italia * Panforte, tipico di Siena, composto da frutta candita, miele, zucchero e spezie. * Pangiallo, Lazio (non tipicamente natalizio) * Panpepato, Terni * Parrozzo, tipico dell' Abruzzo, Pescara * Pasticciotto e Fruttone, tipici del Salento * Zelten trentino, Trentino, a differenza dello Zelten altoatesino pi povero, contenente una maggior quantit di pasta che di frutta secca * Sdtiroler Zelten, Alto Adige, ricco dolce composto di frutta secca legato da poca pasta * Buchteln, Alto Adige, pane dolce cotto al forno, ripieno di marmellata e cosparso di zucchero e salsa alla vaniglia * Buccellato siciliano, pane di pasta frolla ripieno di fichi secchi Dolci fritti * Palline fritte con miele e zuccherini: o Struffoli in Campania o Cicirata in Basilicata o Purceddhuzzi in Puglia o Sannacchiudere a Taranto o Pallottole fritte, talora ripiene: o Castagnole dell'Italia centrale o Cecamarini nel Lazio o Pettole dolci in Puglia o Pasta sfoglia schiacciata, arrotondata e fritta: o Cartellate in Puglia o Crespelle nel Lazio o Kiachln in Alto Adige (frittelle tonde con una conca al centro da riempire con marmellata) o Pasta sfoglia tagliata a nastri e fritta: o Cenci, Chiacchiere, Frappe secondo le varie regioni d'Italia o Pasta sfoglia tagliata a nastri, fritta e con miele: o Carteddte in Puglia Pudding, budini o Christmas pudding, classico dolce inglese di Natale. Biscotti o Biscotti allo zenzero, diffusi in tutta la Germania e in Scandinavia in diverse ricette. o Zwieback, di origine svizzera. o Papillote, di Lione o Ricciarelli senesi o Mustaccioli napoletani o Spitzbuben dell'area germanica, tipici anche in Alto Adige o Lebkuchen dell'area germanica, tipici anche in Alto Adige, talvolta ripieni di marmellata o noci o a forma di Nikolaus e Krampus Torroni e similari o Il torrone propriamente detto, originario di Cremona, ? composto di albume d'uovo e miele, farcito con mandorle o nocciole. o Il nocciolato ed altri torroni di cioccolato, sono sostanzialmente delle enormi barrette. Che non si tratti di un dolce tradizionale, si deduce dalla difficolt? della manipolazione casalinga del cioccolato, che richiede apposite macchine chiamate temperatrici per essere mantenuto alla corretta temperatura. o Altri torroni ripieni dei pi svariati ingredienti (Pan di Spagna, chicchi di caff?, liquori) sono variazioni sul tema presentate dall'industria, spesso sulla base di antiche ricette artigianali. o Croccanti: sono dolci preparati con mandorle o nocciole tritate, cosparse di zucchero fuso e caramellate in casseruola; il tutto viene poi tagliato in barrette rettangolari. o Torroncini e Croccantini sono la versione monodose dei precedenti. o Mostaccioli calabresi o Mustazzoli pugliesi: sono piccoli dolci romboidali, a base di farina, miele, frutta secca, spesso ricoperti da una glassa di zucchero o cioccolato; moltissime le varianti regionali. o La Cubaita, torrone siciliano fatto con sesamo e miele. o Sfogliatelle: sfoglia sottile con dentro cioccolata, marmellata, frutta secca sminuzzata. Arrotolate a girella. Dolce tipico della zona Nord-barese Frutta candita tipica della Sicilia essiccata o Fichi secchi, albicocche secche, prugne secche, datteri fritta o Apfelkiachln in Alto Adige. Voci correlate Natale o Pandoro.... English google machine translation:CHRISTMAS -- Italian Wikipedia (Google machine translation) -- Dolci Natalizi -- Christmas Sweets From Wikipedia, the free encyclopedia. General In Europe and America it is customary to prepare special Christmas sweets. In Italy there is a wide range of preparations, household, craft and industrial accompany us to the festivities of Christmas, with a diversification in regions, provinces and even municipalities, in addition, the same sweet acquires, according to the places, the most disparate. Cakes * Bisciola typical of Valtellina * Certosino of Bologna (or panspeziale), and its origin is very old and it seems that the name derives from pharmacists (or "special") who first produced it. In a second time were the Carthusian monks to take charge of its production. * Crescenzin, Piedmont * I Christstollen (Christmas Stollen), originating in Dresden and in 1400 already cited. * Galette des rois, widespread in northern France and Belgium, is characteristic to Epiphany (the "king" rois in the name refers to the three kings). Serve decorated with a cardboard crown. * Frustenga, Marche and Umbria (typically non-Christmas) * Gugelhupf, typical of (typically non-Christmas) * Mecoulin, Val d'Aosta * Pampepato typical of Ferrara * Pandolce, typical of the province of Genoa, is divided into high and low variants, a variant Campomorone exist in Panmorone with chestnut flour * Pandoro, the area of Verona, now spread all over Italy * Panettone, a native of Milan, now spread all over Italy * Panforte typical of Siena, consists of candied fruit, honey, sugar and spices. * Pangiallo, Lazio (typically non-Christmas) * Panpepato, Terni * Parrozzo typical dell 'Abruzzo, Pescara * Pasticciotto and Fruttone, typical of the Salento * Zelten Trentino, Trentino, unlike the Zelten altoatesino is poorer, with greater amounts of pasta and dried fruit * Sdtiroler Zelten, Alto Adige, rich sweet made of nuts connected by short pasta * Buchteln, Alto Adige, sweet bread baked in the oven, filled with jam and sprinkled with sugar and vanilla sauce * Buccellato Sicilian bread of short pastry filled with dried figs Fried sweets * Balls fried with honey and sugar: or struffoli in Campania or Cicirata in Basilicata or Purceddhuzzi in Puglia or Sannacchiudere Taranto * Pallottole fried, sometimes filled: Castagnole or in central or Cecamarini Lazio Pettole or sweet in Puglia * Flaky pastry crushed, rounded and fried: or Cartellate in Puglia or Crespelle Lazio or Kiachln in South Tyrol (frittelle round with a hollow center to be filled with jam) * Flaky pastry, cut into strips and fried: and Cenci, Chiacchiere, Frappe in the various regions of Italy * Flaky pastry, cut into strips, fried and honey: or Carteddte in Puglia Pudding, puddings * Christmas pudding, classic English Christmas cake. Biscuits * Biscotti allo zenzero [Ginger biscuits], spread throughout Germany and Scandinavia in different recipes. * Zwieback, of Swiss origin. * Papillote, Lyon * Senesi Ricciarelli * Mustaccioli Napolitain * Spitzbuben of the German, also typical in South Tyrol * Of the German Lebkuchen, also typical in South Tyrol, sometimes filled with jam or nuts, or form of Nikolaus and Krampus Torroni and similar * The nougat itself, a native of Cremona, is composed of egg white and honey, stuffed with almonds or hazelnuts. * The other nougat and hazelnut chocolate, are basically enormous fingers. That it is not a traditional sweet, it follows from the difficulty of handling homemade chocolate, which requires special machines called tempering to be kept at proper temperature. * Other nougat fillings of various ingredients (Pan di Spagna, coffee beans, liqueurs) are variations on the theme presented by the industry, often based on ancient craft. * Croccanti, are prepared with sweet almonds or chopped hazelnuts, sprinkled with caramelized sugar melted and casserole, all is then cut into rectangular bars. * Torroncini and Croccantini and are the single version of the above. * Mostaccioli Calabrian and Apulian or Mustazzoli are sweet little diamond, made of flour, honey, dried fruit, often covered with a glaze of sugar or chocolate; many regional variations. * The Cubaita, Sicilian nougat made with sesame and honey. * Sfogliatelle: thin sheet inside with chocolate, jam, chopped nuts. Rolled to Girella. Dolce typical of the northern-Bari Fruit candied * Typical of Sicily dried * Dried figs, dried apricots, prunes, dates fried * Apfelkiachln in Alto Adige. o Panettone o Struffoli

Back to main list