Ingredients
The following list of traditional desserts EMILINA includes names of cookies, cakes, fritters, holiday breads, pastries, pies and tarts in alphabetical order:
A
o Africanetti
o Amaretti di Modena, almond cookies [for a variety of similar recipes see Italy Revisited/Cookies with Nuts]
o Amaretto di Spilamberto
o Auccherotti
B
o Bensone, oval-shaped lemon-flavored cake [for recipe see Italy Revisited/Cakes]
o Biscione reggiano di Reggio Emilia
o Biscotti Margherita
o Biscotto ferrarese
o Bonissima
o Bosila
o Bossilan, a round-shaped ciambella
o Bostrengo o Burlengo romagnolo
o Bracciadella reggiana
o Brazadela
o Bugie, CARNIVAL fritters [for recipe see Italy Revisited/Fritters]
o Burlengo romagnolo, or bostrengo
o Burriche
o Buslan, buslin, buslanei, buslanin, or brazadela belson, a bun, sometimes linked to religious festivities
C
o Cantarelle
o Cappellacci, with peach jam and cocoa
o Cassatella, chocolate cake
o Cassola, Christmas cheesecake
o Castagnaccio fritte, fritters flavored with lemon zest and brandy
o Castagnole, bun also known as buslan
o Certosino (or Panspeziale), CHRISTMAS fruit cake flavored with almonds, honey and spices [for recipe see Italy Revisited/Cakes]
o Chiacchiere di suora, nun's gossip, CARNIVAL sweet fritters
o Ciabattine di S. Antonio
o Ciacci
o Ciambella
o Ciambella ferrarese
o Ciambella reggiana
o Ciambelline
o Ciambellone Bolognese, fruit and nut ring cake, using almonds and raisins
o Cipren, shorbread using almonds
o Colomba di pavullo
o Coppe Solaria
o Crescente di patate
o Crescenta fritta, fritters
o Crema di uva spina
o Crema dolce
o Crescentine in tigelle/ unsweetened Modena bread made with decorative molds for festivals and feast days
o Croccante, cruccant, nut nougat [for similar recipes see Italy Revisited/Nougats]
o Crostata di mele
D
o Dolci al mascarpone
o Dolce di crema e pinoli
o Dolce di miele all'uso di Ferrara
o Dolce di San Michele
F
o Fave alla romagna, fave dei morti, almond-based cookies made for THE DAY OF THE DEAD or All Souls' Day (for recipe see Italy Revisited/Cookies with Nuts)
o Fragole all'aceto balsamico, strawberries in balsamic vinegar
o Frappe (or sfrappole), CARNIVAL sweet fritters
o Frittelle, fried yeast dough generally made for the CARNIVAL festivities
o Frittelle di castagnaccio, fritters
o Frittelle di farina di castagne, fritters
o Frittelle di mele, apple fritters [for similar recipes see Italy Revisited/"Fritters"]
o Frittelle di ricotta [for similar recipes see Italy Revisited/"Fritters"]
o Frittellozzi di farina di castagne
G
o Gialletti, cornmeal cookies [for recipe see Italy Revisited/Cookies without Nuts]
I
o Intrigoni o chiacchere reggiane
L
o Latte brule
o Latte in piedi
o Lattughe, thin sweet dough noodles shaped like cabbabe leaves served for carnival [for similar recipes see Italy Revisited/"Fritters"]
o Laurino, laurel-based liqueur
o Luigino, lemon liqueur
M
o Macedonia colorata
o Macedonia millegusti
o Mandorlini del ponte
o Mandorlotti
o Maria Luigia cake, sponge cake using with almonds, chocolates and strawberries
o Marmellata di pompelmi
o Miacetto
o Migliaccio ravenate
o Mistocchine, dumplings made with chestnut puree
o Mosto cotto
N
o Nocino, walnut liqueur
P
o Pampepato, Pampepato o pampapato, pampepat, pampapat, panpepato, an almond and pine nut cake with chocolate icing, served for CHRISTMAS
o Pampepato Terano, made with almonds, pine nuts and other nuts, heavily spiced [for a recipe see Italy Revisited/"Cookies with Nuts"]
o Pane Bolognese, sweet loaf using cornflour [For recipe see Italy Revisited/Cakes]
o Pane dolce con i fichi
o Pan speziale alla certosina, sweet yeast dough bread flavored with anise and corriander
o Pan speziale bolognese
o Pane di natale, Christmas yeast dough holiday bread or cake
o Pane di zuza, sweet yeast dough bread
o Panna cotta
o Pane di natale, CHRISTMAS holiday bread
o Pane di zucca
o Panone
o Panspeziale (or il certosino), CHRISTMAS sweet flavored with almonds, honey and spices
o Pattona
o Pere al mirtillo, stewed pears with blueberries
o Pesche ripiene, peaches filled with almonds
o Pie alla Campagnola, double-crusted pie filled with hard boiled eggs, flavored with currants, sugar and nutmeg [for recipe see Italy Revisited/Pies and Tarts]
o Pie alla Romagnola, pear crumble, sweetened with sugar, raisins and candied orange peel [for recipe see Italy Revisited/Pies and Tarts]
R
o Raviole bolognesi di san Giuseppe, baked sweet ravioli filled with jam made for the Feast Day of St. Joseph
o Ravioli di marroni
o Ravioli di San Giuseppe, jam-stuffed sweet ravioli made for the FEAST DAY OF ST. JOSEPH (for recipe see Italy Revisited/Calconi)
o Rotolo dolce
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 Salame di re, chocolate log flavored with almonds, often served at EASTER (for recipe see Italy Revisited/Cookies with Nuts)
o Savoiardi di Persiceto, lady fingers
o Sapa
o Savor, grape must paste
o Sbrisolona, crumbly cake made with almonds from undisputed origins Mantuan but also found in Piacenza
o Scarpette di Sant'Ilario, short pastry biscuits in the shape of shoes, made for the FEAST DAY OF ST. ILARIO, January 13th
o Schiumini
o Sfrappole, sweet fritters made in the shape of knots
o Sfrappole di Carnevale (or frappe), CARNIVAL fritters or knots, using white wine
o Sfogliata o torta degli Ebrei, tibuia
o Sguazarot
o Spongata, sponge cake, probable from Jewish origins popular in the lower Val d'Arda area
o Spongata di Brescello, jellyroll style cake filled with walnuts and flavored with honey
o Spongata di Busseto, puff pastry filled with marmalade of apples and pears, candied fruit, pine nuts and almonds
o Spongata di Natale reggiana, CHRISTMAS sponge cake
o Spumoni, meringues-style cookies
T
o Torta Barozzi, made with mascarpone cream of Modena, also associated with Vignola, chocolate & coffee flavored cake
o Torta bianca, single crust pie made with almonds and flavored with chocolate and anisette
o Torta degli addobbi, sweet rice cake, sometimes flavored with caramel and vanilla traditionally served on CORPUS CHRISTI and/or EASTER [for recipe and history see Italy Revisited/Pies and Tarts]
o Torta dei preti
o Torta d'erbe
o Torta di fichi, sweet made with figs, based on a recipe from the eighteenth century of Albarola
o Torta di capelli d'Angelo, tart made with angel-hair pasta, flavored with candied fruit and almonds
o Torta di mandole, cake made with almonds flavored with lemon
o Torta di ricotta, ricotta cheese pie traditionally made for weddings in Romagna [for recipe see Italy Revisited/Pies and Tarts]
o Torta di Riso, cake/tart flavored with sweet and bitter almonds and Maraschino, often made for EASTER (for a variety of similar recipes see Italy Revisited Pies and Tarts)
o Torta di riso degli addobbi, single crust pie filled with rice and almonds, originally made for the Easter festivities, was often offered to priests as gifts
o Torto granoturco
o Torta di mele
o Torta di mele ferrarese
o Torta di pere, turta ad per
o Torta di prugne, turta ad brugna
o Torta di riso di Bologna, made with amaretti cookies, flavored with liqueur [for recipe see Italy Revisited/"Pies and Tarts"]
o Torta di riso reggiana
o Torta di tagliolini, tart made with tagliolini (pasta) flavored with almonds
o Torta di tagliatelle
o Torta "in cantina"
o Torta nera
o Torta Tagliatelle, pie filled with sweetened tagliatelle pasta
o Tortelli dolci, sweet tortellie, baked pastries traditionally filled with chestnuts and mustard
o Tortellini di castagne reggiane
o Tortine Saint Honore
Z
o Zabagione, custard
o Zabaione, pudding flavored with rum
o Zabaione parmigiano
o Zalett
o Zuccherino montanaro bolognese, zucarein montanaro bolognese
o Zuccherini Romagnoli
o Zuppa a Due colori, two colored pudding using vanilla and chocolate
o Zuppa all emiliana, chocolate flavored dessert using sponge cake
o Zuppa inglese, cake or custard lined with ladyfingers or sponge cake [for a variety of recipes see Italy Revisited/Cakes]
o Zuppa inglese alla reggiana
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. Parrt of "Cucina emiliana," which includes: "Cucina cesentate," "cucina parmigiana," "cucina piacentina" and "cucina romagnola." Additions and/or corrections are welcomed.
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