Ingredients
The following list of traditional desserts ABRUZZESE includes names of cookies, cakes, fritters, holiday breads, pastries, pies and tarts in alphabetical order:
A
o Almond biscotti alla Abruzzesi, twice-baked biscotti from the Abruzzo region (for recipe see Italy Revisited/Cookies with Nuts)
o Amaretti, made with almonds and flavored with orange; popular in Scanno, L'Aquila, Abruzzo (for a variety of Amaretti cookies see Italy Revisited/Cookies with Nuts)
o Arance al Liquore, orange slices flavored with liqueur
B
o Biscotti di cocullo, lemon cookies
o Biscotti di mandorla, almond biscotti (for a variety of Italian Almond biscotti recipes see Italy Revisited/"Cookies with Nuts")
o Biscotto di prato, popular in Scanno, L'Aquila
o Biscottini al cioccolato, bite-sized chocolate biscotti (for similar recipes see Italy Revisited/"Cookies with Nuts")
o Bocconotto, Bocconotti, stuffed sweets often served for CHRISTMAS (for a variety of recipes see Italy Revisited/Cookies without Nuts)
o Bocconotto of Castel Frentano, sweet filled with chocolate, toasted almonds, flavored with cinnamon
o Bocconotto pescarese, sweet filled with chocolate, toasted almonds, flavored with cinnamon, added to it is the liquor Centerba
o Buccia di limone
C
o Cagionetti, calgionetti, caggiunitti, caggionetti, caggionetti -- CHRISTMAS sweet ravioli fritters from the Abruzzo area, filled with chestnut or chickpea puree; also found in other areas of the South (for recipes see Italy Revisited/"Calcioni")
o Calgiones, stuffed pastries [for recipe see Italy Revisited/ "Calcioni"]
o Calgionetti, Cagionetti, Caggiunitti, caviciunette, sweet ravioli style of Christmas fritters, sometimes filled with chestnuts and sometimes with chickpeas; flavored with chocolate or cocoa (for a recipe see Italy Revisited/Calcioni)
o Cassata sulmonese
o Castagne al cucchiaio, chestnut-based sweet
o Castagne al Marsala, chestnuts flavored with Marsala wine
o Castagne alla Fiamma, chestnuts with sugar and rum
o Cerasella di Scanno
o Cervone, spice cake shaped like a snake
o Ciambelline Abruzzesi, sweet taralli style Italian biscuits, using red wine, sugar and no yeast (for recipe see Italy Revisited/Taralli Dolci)
o Cicerchiata, CARNIVAL sweet fritters, fried honeyed balls shaped into a ring (For recipe see Italy Revisited/"Fritters")
o Ciliegie al vino, cherries in wine
o Cioffe, carnival fritters made in Sulmona
o Confetto di Sulmona
o Coppe alla nocciola, hazlenut-based sweet
o Crostata tutti frutti, all fruit tart (for an Italian tutti fruitti recipe see Italy Revisited/ "Pies and Tarts")
o Croccante di mandorle, almond nougat, often served for CHRISTMAS (for a variety of similar recipes see Italy Revisited/Nougats)
o Crostate alla frutta, pies made with fruit frilling
o Crostata di Mandorle, almond tart
o Cumberzejune
o Cumbriziun', le sbattute
o Cuscinetti di Teramo, sweet ravioli, stuffed-jam rounds, often fried (for recipe see Italy Revisited/Calcioni)
D
o Delizia al miele, honey delight
o Dolce foresta nera, sweet black forest
o Dolce foresta nera, sweet fritters
F
o Ferratelle, pizzelle, thin waffle-like cookies often served for CHRISTMAS (for a variety of recipes see Italy Revisited/"Cookies without Nuts")
o Ferratelle alo zafferano, saffron-flavored pizzelle
o Fiadone, cheese-filled pastries, made for the EASTER holidays, salty or sweet [for a variety of recipes from the Abruzzo/Molise region see Italy Revisited/"Fiodone"]
o Fiadoni Abruzzese, savory or sweet cheese-filled pastries traditionally made for Easter (for a variety of recipes see Italy Revisited/Fiadoni)
o Fiadone dolce, sweet cheese pastries made for EASTER (for similar recipes see Italy Revisited/Fiodone)
o Fiadone salato, savory cheese-stuffed calzone-style pastries made for EASTER, [for similar recipes see Italy Revisited/ Fidone]
o Fiadone Pescara, EASTER cheese-filled pastries, salty or sweet
o Fritti di latte, fried milk, often known in other regions as fried cream
o Fruttone, CHRISTMAS sweet
L
o Lingue di suocera
M
o Mostaccioli, cookies made with almonds and mosto cotto, and chocolate, popular in Scanno, L'Aquila, Abruzzo, often served during the CHRISTMAS holidays (for a variety of Mostaccioli cookies see Italy Revisited/Cookies with Nuts)
N
o Ndurciullune
o Neola, also known as ferratella or pizzelle (for a variety of pizzelle recipes see Italy Revisited/"Cookies without Nuts")
P
o Pan dell' orso
o Pan di atri, bread made with semolina and almonds
o Pane cappelli
o Pane casareccio aquilano
o Pane di Solina, pagnotte di Solina
o Pane nobile di Guardiagrele
o Pane Rozzo, dome-shaped cake flavored with choclate and almonds
o Pagnotte da forno di Sant'Agata
o Parozzo Abruzzese, chocolate covred cake, sometimes described as including cornflour
o Parrozzo [also Pan Rozzo], cake using almonds, covered with, served at CHRISTMAS [for recipe see Italy Revisited/"Cakes"]
o Parrozzo di Pescara, cake from Pescara made with almonds, glazed with chocolate
o Pasticci di Rapino
o Pasticciotto, CHRISTMAS sweet
o Pepatello/Pepatelli/Pappatill, honey and almond biscotti flavored with pepper and orange zest made for Christmas, similar to "mbeptielle Molisani" [for recipe see Italy Revisited/Cookies with Nuts]
o Pere al Cicoccolato, chocolate-flavored pears
o Pizza con le noci, walnut-based cake, sometimes described as a jelly roll filled with walnuts and chocolate
o Pizza con le sfrigole, zuffricul
o Pizza di crema e ricotta [for similar recipes see Italy Revisited/ Pies and Tarts]
o Pizza di mosto cotto, flat bread or tart from the provinces of Chieti and Pescara, Ortona area, sweetened with mosto cotto, flavored with orange zest and aniseed liquor [For recipe see Italy Revisited/ "X Italian Breads and Pizzas"]
o Pizza di Pasqua, EASTER tart [for a variety of Italian Pizza di Pasqua recipes see Italy Revisited/Pies and Tarts]
o Pizza di Pasqua salata, savory cheese-based EASTER yeast bread common in central Italy (for a variety of recipes see Italy Revisited/Holiday Breads)
o Pizza di ricotta, EASTER tart [for a variety of similar recipes see Italy Revisited/ Pies and Tarts]
o Pizza dolce, most often described as an Italian tart, often served for EASTER, recipes often use cheese and almonds, sometimes described as a cake layered with almond and chocolate cream [for a variety of Italian "pizza dolce" recipes see Italy Revisited/ "Pies and Tarts"]
o Pizza dolce tradizionale, tart, often served for EASTER
o Pizza rustica dolce, sweet rustic tart, often using cheese
o Pizza rustica salata, savory tart
o Pizza scime, pizza scive, pizza ascima, pizza azzima
o Pizze Fritte, fried pizza dough [For a variety of recipes see Italy Revisited/Fritters]
o Pizzelle, these famous round thin waffle-like cookies are believed to have originated in Lazio, they are also known as ferratelle, cancelle and ostie in other regions in Italy [for a variety of recipes see Italy Revisited/Cookies without Nuts and Italy Revisited/Cookies with Nuts]
o La Pupa, the Horse and the Heart, EASTER cakes or cookies which come in various shapes and given as gifts
R
o Riso al cioccolato, chocolate-flavored rice pudding
S
o Scarponi di natale, CHRISTMAS chocolate and walnut drop cookies (for recipe see Italy Revisited/Cookies with Nuts)
o Scrippelle, scrippelle, crepes [for recipes see Italy Revisited/Fritters]
o Serpentone Dolce, spiral-shaped or serpent-shaped strudel, flavored with apples, almonds and walnuts [for recipe and history see Italy Revisited/Pies and Tarts]
o Sfogliatella di lama, sfuiatell
o Sgaiozzi
o Sise delle monache di Guardiagrele
o Spumini
o Susmelli or Susumelle, baked sweet ravioli filled with wine grape marmalade (N.B. Susumelle also refers to cookies made in Calabria which are very different from those made in the Abruzzo region, for that Calabrian recipe see Italy Revisited/Cookies without Nuts)
o La Svivitella
T
o Tarallucci alla chietina, sweet taralli made with red wine, without yeast [for a variety of tarallucci recipes see Italy Revisited/ "Taralli Dolci,"]
o Tarallucci di Natale, fritters from the Abruzzo region, sometimes referred to as donuts and sometimes as bite-sized sweet taralli (For recipe see Italy Revisited/"Taralli Dolce")
o Tartellette
o Torciglione, serpent-shaped strudel (for recipe see Italy Revisited/"Pies and Tarts")
o Torcinelli, turcinil
o Torrone al cioccolato, chocolate nougat [for Italian Torrone al cioccolato recipes see Italy Revisited/"Nougats"]
o Torrone di Guardiagrele
o Torrone tenero al cioccolato aquilano nurzia
o Torrone tenero al cioccolato di Sulmona
o Torroncini, nut-based sweets (For recipe see Italy Revisited/"Cookies with Nuts" and Italy Revisited/"Nougats")
o Torroni di fichi secchi, a nougat-style sweet using dried figs
o Torta di Pasqua, sometimes described as sweet or savory cake, and sometimes described as a tart, made for EASTER morning breakfast [for similar recipes see Italy Revisited/ Holiday Breads and Italy Revisited/Pies and Tarts]
U
o Uccelletti, l'cellit, celli pieni
o Uccelletti di san' antonio, sweet made for the Feast Day of St. Antonio
Z
o Zeppole di San Giuseppe, pastries, sometimes fried, sometimes baked, made for the Feast Day of St. Joseph (for a variety of similar recipes see Italy Revisited/ Fritters and Italy Revisited/Pastries)
Directions
Notes
The list of desserts, which includes a number of traditional breads, pizzas and savory unsweetened pies, was compiled from a variety of sources, including Wikipedia. Part of "Cucina Abruzzese." Additions and/or corrections are welcomed.
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