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X X List of Italian Desserts by Region
Traditional Desserts of Campania
Originated from: Campania, Italy
Occasion: Any time & special times
Contributed by: Image courtesy of Wikipedia

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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 łnapoletana, 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.

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