Ingredients
The following list of traditional desserts CAMPANA/NAPOLETANA includes names of cookies, cakes, fritters, holiday breads, pastries, pies and tarts in alphabetical order:
A
o Amarene al liquore, cherries preserved in liqueur
o Amaretti, almond cookies (for a variety of recipes see Italy Revisited/Cookies with Nuts)
o Arance carmellate
B
o Baba (alla Napoletana) a famous Neapolitan pastry made with yeast, often coated with rum [For various recipes see Italy Revisited/"Cakes," "Holiday Breads," and "Pastries"]
o Biancomangiare, lemon flavored cream or pudding
o Biscotti, can refer to typical twice-baked biscotti, or it can describe a cookie, biscuit or small cake
o Biscotti al miele, biscotti using honey
o Biscotti di Gelsommini, cookies flavored with jasmine marmalade (For recipe see Italy Revisited/Cookies without Nuts)
o Biscotto di grano integrale
o Biscotto di granone
o Biscotti di moiano, nut-free lemon flavored biscotti slices which are not twice baked (for recipe see Italy Revisited/Cookies without Nuts)
o Biscotti di Castellammare
o Biscotti per li liguori, cookies served with liqueur, made with eggs, sugar and flour, flavored with citrus fruit zest (for recipe see Italy Revisited/Cookies without Nuts)
o Biscottini di Confetture, cookies flavored with peach jam and citrus fruit (For recipe see Italy Revisited/Cookies without Nuts)
o Biscottini di Mandorle Dolce, Neapolitan sweet almond cookies made with blanched almonds, flour, sugar and eggs (for recipe see Italy Revisited/Cookies with Nuts)
o Biscottini di pistacchi, using pistachio nuts, eggs, sugar, flour and flavored with citrus fruit (for recipe see Italy Revisited/Cookies with Nuts)
o Biscottini la Saint-Cloud, cookies made with rice flour and flavored with citrus (for recipe see Italy Revisited/Cookies without Nuts)
o Biscottini ordinari, cookies made with eggs, sugar and starch (for recipe see Italy Revisited/Cookies without Nuts)
o Brioche rustica, yeast dough bans made with cheese, salami and provolone
o Budinetti alla panna con salsa gianduia
o Budino di Mascarpone, mascarpone cheese sweet pudding, flavored with amaretti cookies
C
o Calascione di Piedimonte, savory cheese-stuffed pastry served at Easter
o Calzoncello/calzoncelli, also known as cazunciell, pastries stuffed with cream and chestnuts, made for CHRISTMAS [for similar recipes see Italy Revisited/ "Calconi"]
o Calzone, stuffed pastries, sweet and savory [for a variety of recipes see Italy Revisited/ "Calconi"]
o Calzone di mele, apple stuffed pastry
o Calzuncielli di scammaro, fried small calaze filled with escarole and olives
o Cannaricali, sweet fritters
o Cannoli alla napoletana, pastry shells filled with sweetened ricotta (for a variety of recipes see Italy Revisited/Pastries)
o La Caprese, cake often made for weddings, flavored with chocolate and almond (for recipe see Italy Revisited/Cakes)
o Cartellate con mosto, sweet CHRISTMAS fritters with mosto cotto [for a variety of recipes see Italy Revisited/"Fritters"]
o Casatiello, Neapolitan unsweetened rustic EASTER yeast dough tart, filled with salami, ham, a variety of cheeses and hard-boiled eggs (for recipe see Italy Revisited/Pies and Tarts)
o Casatiello dolce
o Casatiello sugna e peppe
o Cassata napoletana, ricotta pie flavored with chocolate chips and maraschino liqueur (for a variety of ricotta pie recipes see Italy Revisited/"Pies and Tarts")
o Cauzuncielli doce, fried sweet small-sized pastry pockets filled with ricotta, sugar and egg yolks (for recipe see Italy Revisited/Calcioni)
o Cazunciell, also known as calzoncello or pasticella, pastries stuffied with cream and chestnuts, made for Christmas
o Cestini di croccante con panna
o Charlotte di castagne, chestnut dessert, flavored with cocoa powder
o Chiacchiere, sweet CHRISTMAS and CARNIVAL ball-shaped fritters (for a variety of similar recipes see Italy Revisited/Fritters)
o Chiacchiere di carnevale, CARNIVAL sweet fritters (for a variety of similar recipes see Italy Revisited/ Fritters)
o Ciarlotta di mele, single crust apple pie
o Ciciargli, struffoli -- fried balls of flour, eggs and sugar, covered with honey
o Ciociola, sweet made with nuts
o Clafoutis di fragole
o Confettone, cunftton
o Corona di Stuffoli, CARNIVAL sweet fritters, honey-coated fried balls shaped into a ring, Christmas sweet fritters (for recipe see Italy Revisited/"Fritters")
o Copeta
o Coviglie al caffe, Neapolitant pudding flavored with espresso coffee
o Coviglia al caffe affogata, frozen Neapolitan coffee flavored pudding
o Coviglia al (or di) cioccolato, Neapolitan chocolate pudding
o Coviglia di fragole, strawberry pudding
o Coviglia di nocciole, hazelnut pudding
o Coviglia semifreddo, semi-frozen pudding
o Crema al cioccolato
o Crema di arance, orange custard
o Cremolata di cioccolata, chocolate ice
o Cremolata di limone, lemon ice
o Cremolate, soft sweet ices
o Crispelle, CARNIVAL strip of choppy leavened dough of flour, eggs, lemon rind grated and later fried [for a variety of similar recipes see Italy Revisited/"Fritters"]
o Croccantini, nougats made to celebrate THE FEAST DAY OF ST. ANTHONY
o Crostata alla napoletana, pie or tart, filled with a chocolate apricot custard or other variations
o Crostata ai frutti di bosco, pie or tart flavored with berries
o Crostata di Noci Cafe, walnut tart
o Crostata di Ricotta, sweet ricotta pie generally made for EASTER [for recipes see Italy Revisited/Pies and Tarts]
D
o Delizia al Limone -- Campanian lemon-flavored cup cakes filled with pastry cream (For recipe and notes see Italy Revisited/Cakes)
o Dolcetti di Natale, CHRISTMAS sweets
o Dolce Alla Napoletana, multi-layered cake or pastry (for a variety of recipes see Italy Revisited/Cakes and Italy Revisited/Pastries)
o Dolce di mandorle, almond candy
F
o Frittelle di agrumi, sweet fritters flavored with orange and lemon zest
o Fagottini di Mele, amaretti, apple and honey dessert
o Fichi al Cioccolato, chocolate-flavored figs stuffed with walnuts
o Follovielli
o Frittelle di mele, sweet fritters flavored with honey
o Frittelle di natale, CHRISTMAS sweet fritters
o Frittata di macaroni, fried sweet
o Frittata de Pasqua, EASTER omelette that consumed the day after the end of the Easter fast of Lent. Not a sweet.
o Frolli di Uova, lemon-flavored cookies using ricotta, known in North America as "Italian Ricotta Cookies" (for a variety of recipes see Italy Revisited/Cookied without Nuts)
o Frullato di anguria
G
o Gelato, fruit-based ice creams
o Gelato di Nocciole, hazelnut ice cream
o Gelato di vaniglia, vanilla-flavored ice cream
o Ginetti, sweet tarallini made with icing from Naples
o Grano cotto, pie or tart [for recipe see Italy Revisited/ "Pies and Tarts"]
o Guanti, CHRISTMAS sweet fritters, flavored with lemon zest [for recipe see Italy Revisited/"Fritters"]
o Guanto caleno
J
Jancomagna, Neapolitan milk pudding made with egg yolks, milk, starch and sugar, flavored with lemon or orange zest [for recipe see Italy Revisited/Puddings and Creams]
M
Migliaccio, ricotta cheese pie generally served during the EASTER holidays [for recipe see Italy Revisited/Pies and Tarts]
o Meringa Italiana
o Migliaccio dolce di semolino, CARNIVAL treat, originally made with pig's blood and chocolate
o Mostaccioletti, spice cookies flavored with almonds, cinnamon, cloves and pepper (for recipe see Italy Revisited/Cookies with Nuts)
o Mosto Cotto, vin cotto rosso and vin cotto bianco, cooked wine (for recipe see Italy Revisited/Jams and Marmalades)
o Mousse di arrange, orange mouse
o Murzutte, sweet & hard biscuits that are obtained from flour, sugar, eggs, almonds or nuts and cinnamon pieces. Prepared during the CHRISTMAS period.
o Mustaccioli, heavily spiced nut cookies [for a variety of recipes see Italy Revisited/ Cookies with Nuts]
o Mustacciuoli di Natale, CHRISTMAS spice biscuits flavored with honey and chocolate [for a variety of Mustacciuoli recipes see Italy Revisited/ "Cookies with Nuts"]
N
o Neapolitan, cookie with almonds [for recipe see Italy Revisited/ Cookies with Nuts]
o Neapolitan cake [for various recipes named "Neapolitan Cake" see Italy Revisited/"Cakes"]
o Neapolitan Pastry, multi-layered cake [for recipe see Italy Revisited/"Cakes"]
o Neapolitan Pizza, pies usually filled with ricotta and almonds [for recipes see Italy Revisited/Pies and Tarts]
o Neapolitan Sandwich, jam and nut sandwich [for recipe see Italy Revisited/Cookies with Nuts]
o Neapolitaines, cookies with almonds [for recipe see Italy Revisited/ "Cookies with Nuts"]
o 'Ndunderi
o Nun's Eggs, chocolate-flavored eggs
P
o Pagnotta di Santa Chiara, made for the FEAST DAY OF ST. CLAIRE
o Palline di castagne, balls made with chestnut and sugar
o Palme di confetti
o Pancakes alla Napoletana [for recipe see Italy Revisited/Fritters]
o Pancotto dei foresi
o Panzerotti, pastries stuffed with chickpeas and flavored with cinnamon, made for the Feast Day of St. Joseph
o Panzarottini di castagnaccio, fried pastries filled with chestnuts flavored with cinnamon and other spices
o Panesiglio
o Panettinu, panettone, simple dessert made from a mixture of sugar, flour, eggs, yeast containing chocolate or nuts, liqueur or grated lemon and subsequent baking in the oven.
o Panzarottino di castagnaccio
o Pane di Calitri, specialty bread
o Pane dei Camaldoli, specialty bread
o Pane di Turmano, specialty bread
o Pane di Montecalvo, specialty bread
o Pane di padula, specialty bread
o Pane di San Sebastiano, specialty bread originally made for the Feast Day of St. Sebastiano
o Pane di Saragolia, specialty bread
o Pane di Villaricca, specialty bread
o Panesillo di Ponte
o Pantorrone
o Panuozzo
o Panzarotti, savory cheese-filled fritters (for recipe see Italy Revisited/Calconi)
o Pasta Frolla, pastry dough [for recipe see Italy Revisited/Pastries]
o Pasticcetti all'Amarena, small pastries flaovred with Morella cherry jam
o Pasticciotti, small-sized sweet ricotta pastry pies (for recipe see Italy Revisited/Calconi)
o Pasticella, also known as calzoncello or pasticella, pastries stuffed with cream and chestnuts, made for CHRISTMAS
o Pastiera, sweet ricotta pie served at EASTER [For a variety of similar recipes see Italy Revisited/ "Pies and Tarts"]
o Pastiera dolce, EASTER sweet [for a variety of similar recipes see Italy Revisited/ "Pies and Tarts"]
o La Pastiera di Grana, EASTER pie [For a variety of recipes see Italy Revisited/"Pies and Tarts"]
o Pastiera di maccheroni (dolce), made with spaghetti, eggs, milk and candied fruit, EASTER sweet [For similar recipes see Italy Revisited/ "Pies and Tarts"]
o La pastiera di monzu modugno. sweet ricotta pie flavored with citron peel and orange blossom, sometimes using spelt (wheat grain)
o Pastiera Napoletana, Neapolitan ricotta cheese pie made in Naples originally made for the EASTER holidays, but now increasingly available year round [for recipe & notes see Italy Revisited/ "Pies and Tarts"]
o Pastera di Tagliatelle, EASTER ricotta cheese pie using pasta (for recipe see Italy Revisited/"Pies and Tarts")
o Piccoli Napoletani, cut-out round-shaped almond cookies
o Pigna
o Pignolata, Neapolitan pine nut clusters (for recipe see Italy Revisited/Nougats)
o Pizza antonicchie, fried miniature pizzas sweetened with sugar
o Pizza chiena
o Pizza con ricotta, ricotta pie generally made for EASTER [for a variety of recipes see Italy Revisited/Pies and Tarts]
o Pizza di amarene, pie filled with sour cherry custard
o Pizza di farinella bacolese, pizza gialla, 'a zell?se
o Pizza di fragole, strawberry pie or tart
o Pizza di scarola
o Pizza Dolce, pie made with ricotta filling generally made for EASTER [for a variety of recipes using this name see Italy Revisited/Pies and Tarts]
o Pizza Figliata, spiral-shaped, strudel like log [for recipe see Italy Revisited/Pies and Tarts]
o Pizza migliazza cu li frittole
o Pizza napoletana verace artigianale
o Pizza piena, stuffed pizza filled with mozzarella and prosciutto
o Pizza rustica, savory cheese pie generally made for EASTER [for recipe see Italy Revisited/Pies and Tarts]
o Pizzicata, fritters [for recipe see Italy Revisited/Fritters]
o Pompelmi e arance in insalata, orange and grapefruit salad, flavored iwth liqueur
o Puccellato dolce
o Puccellato salato
R
o Raffioli/ Raffiuoli, CHRISTMAS sponge cake topped with icing.
o Raffioletti, small-sized raffiuoli, made with starch, sugar and eggs (for recipe see Italy Revisited/Cookies without Nuts)
o Ravioli Dolci, fried sweet ravioli, using a variety of stuffings, sometimes shaped like ravioli, sometimes like half moons (For a variety of recipes see Italy Revisited/Calconi)
o Ravioli Dolci al forno, baked sweet ravioli, rectangular or half moon shaped (For a variety of recipes see Italy Revisited/Calconi)
o Roccoco, CHRISTMAS delicacy, flavored with almonds [for recipe see Italy Revisited/ "Taralli Dolce"]
o Rotolo di natale, CHRISTMAS cake roll, flavored with fruit and nuts
S
o Salame di cioccolato, a salami-shaped chocolate and almond sweet generally associated with Sicily, but it is found in other regions, including Campania; in Emilia-Romagna this cake is generally served at Easter. [For recipe see Italy Revisited/ "Cookies with Nuts"]
o Sanguinaccio, stuffed pastry using pig's blood (for recipe see Italy Revisited/Calconi)
o Scaldatelle
o Scazzatiello
o Scazzetta, sponge cake stuffed with pastry cream and strawberries
o Scialatiello
o Sciusciello
o Sfogiatelle, pastries made with layers of filo dough and shaped like shells or cones, often filled with sweetened ricotta; they originated in Naples (possibly created by nuns in a convent), but are now popular throughout Italy and in North America [for recipe see Italy Revisited/"Pastries]
o Sfogliatelle frolle, sweet ricotta turnovers
o Sfogliatelle ricce, the "traditional" sfogliatelle which is made with filo dough and shaped like shells or cones; the word "ricce" is simply added to "sfogliatelle" to distinquish it from newer and cheaper versions of sfogliatelle which are made with shortcrust pastry dough rather than filo dough; the larger versions of sofogliatelle ricce are referred to as "lobster tails"
o Sfogliatelle Napoletane, ricotta stuffed pastries
o Sfogliatella Santa Rosa
o Sorbetto di limone, lemon sorbet
o Sospiri al limone
o Spantorrone di Grotta
o Struffoli, CHRISTMAS sweet fritters, generally shaped as tiny balls, and then mounted in the shape of a mountain or in a circular shape, often drizzled in honey [for recipe see Italy Revisited/ "Fritters"]
o Struffoli alla partenopea, sweet fritters, donut-shaped, (For recipe see Italy Revisited/"Fritters"
o Struffoli alla ùnapoletana, sweet balls of dough flavored with candied citron and candied orange peel, drizzled with honey and then shaped into a ring or pyramid
o Sorbetto di fragole, sorbet flavored with strawberries and cream
o Souffle di lamponi
o Speziatini
o Spuma di mascarpone
o Spumoni, ice cream [for recipe see Italy Revisited/"Puddings and Creams"]
o Struffoli, fried balls of yeast dough dipped in honey, a typical Christmas fritter [For recipe see Italy Revisited/"Fritters"] and sometimes served with orange rind and chopped nuts
o Spumoni, Campanian-style ice cream (for recipe see Italy Revisited/Puddings and Creams)
o Susamielli, traditional CHRISTMAS cookies in the shape of "S", originally made with sesame seeds and honey (for recipe see Italy Revisited/ Cookies without Nuts)
T
o Taraddi con finocchio
o Taralli con Mandorle, taralli decorated or made with almonds (for a variety of recipes see Italy Revisited/Taralli)
o Taralli Dolci di Pasqua, sweet taralli made with lots of eggs, often lemon-flavored (for a variety of recipes see Italy Revisited/Taralli Dolci)
o Taralli intrecciati
o Taralli di ferragosto
o Taralli di Napoli, taralli made with ground almonds and lard [for recipe see "Taralli Dolce"]
o Tarallini [for a variety of similar recipes see Italy Revisited/ "Taralli" and "Taralli Dolci"]
o Tarallini al vino, small taralli made with wine [for a variety of recipes see Italy Revisited/Taralli]
o Tarallo con le mandorle, almond-based taralli [for a variety of recipes see Italy Revisited/Taralli and/or Taralli Dolci]
o Tarallo cu l'ove, taralli using lots of eggs (for recipes see Italy Revisited/Taralli and Italy Revisited/Taralli Dolci)
o Tarallo di Agerola
o Tarallo sugna e pepe
o Tarallucci, ring-shaped sweet fritters ("Tarallucci" can also refer to a baked cookie, depending in which area of the South the word is being used)
o Tarallucci al naspro
o Tartellette alla marmellata
o Tasca
o Tiramisu, cake or pudding layered with ladyfingers or sponge cake slices [for a variety of recipes see "Italy Revisited/"Cakes"]
o Torrone croccantino di S. Marco dei Cavoti, nut nuggets
o Torrone di Benevento, nut nuggets
o Torrone di Castagna, made with chestnuts
o Torrone di Ospedaletto d'Alpinolo
o Torroncino di Roccagloriosa
o Torrone dei morti, nougat made for THE DAY OF THE DEAD
originated in Naples, doesn't traditionally use honey, but cocoa, made with nuts or dried fruit
o Torrone di Noce, nut nougats
o Torta all Napolitana, multi-layered cake [For recipe see Italy Revisited/"Cakes"]
o Torta caprese, chocolate cake using no flour with eggs, butter and roasted almonds, particular to the Capri region [for recipe see Italy Revisited/Cakes]
o Torta di Amaretto, almond dessert [for a variety of similar recipes see Italy Revisited/ Cakes]
o Torta di Mele di Sorrento, applie pie flavored with amaretti cookies
o Torta di Nocciole, hazelnut cake [for a variety of similar recipes see Italy Revisited/Cakes]
o Torta di Ricotta, ricotta cheese Easter pie (for a variety of recipes see Italy Revisited/Pies and Tarts)
o Torta sbriciolata
o Tortano, a savory EASTER yeast dough pie, using cheese, ham, eggs and salami [For recipe see Italy Revisited/ Pies and Tarts]
U
Uova di monacella, nun's eggs
V
o Viscotti, taralli
Z
o Zandraglia
o Zeppole, fried or baked pastries made for the FEAST DAY OF ST. JOSEPH [For recipes see Italy Revisited/Fritters & Italy Revisited/ Pastries]
o Zeppole Cotte, donut-style sweet fritter [For recipe see Italy Revisited/"Fritters"]
o Zeppole di patate, donut-style sweet fritter using yeast and potatoes [For recipe see Italy Revisited/"Fritters"]
o Zeppole di san Giuseppe, fritters [For recipe see Italy Revisited/"Fritters"]
o Zeppola fritta
o Zepppole Ischitane, donut-shaped fritter
o Zeppole semplici, sweet fritters
o Zeppoline di San Giuseppe [for recipe see Italy Revisited/Fritters]
o Zuppa inglese alla napoletana, sponge cake layered with pastry cream
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 Campana," which includes "Cucina napoletana." Additions and/or corrections are welcomed.
|
