Ingredients
The following list of traditional desserts LAZIALE/ROMANA includes names of cookies, cakes, fritters, holiday breads, pastries, pies and tarts in alphabetical order:
A
o Amaretti, cookies made with almonds [for a variety of recipes see Italy Revisited/Cookies with Nuts]
o Amaretti casperiani
o Amaretto di Guarcino
B
o Barachia
o Bastoni
o Bigne di San Giuseppe, ST. JOSEPH sweet fritters [For recipe see Italy Revisited/"Pastries"]
o Biscotti sezzesi
o Biscotto di Sant' Antonio
o Biscotto di Sant' Anselmo
o Bocca di dama, almond sponge cake [for recipe see Italy Revisited/Cakes]
o Bocconotti con la ricotta, pastries filled with cheese [For recipe see Italy Revisited/"Calconi"]
o Bomba di arange, dome-shaped orange rice mold, flavored with sugar and walnuts
o Budino di Ricotta, often described as a ricotta pudding, though some reference sources suggest the ricotta is deep fried and flavored with amaretti cookies [for recipe see Italy Revisited/Puddings and Creams]
o Bussolani
C
o Cacchiarelle
o Caciata di Sezze
o Cacione di Civitella San Paolo (for a variety of Cacione recipes see Italy Revisited/Calconi)
o Calzone con verdure, stuffed unsweetened pastry [for a variety of similar recipes see Italy Revisited/Calconi]
o Casata pontecorvese
o Casciatella, ricotta pie
o Castagnaccio, cake/tart made with chestnuts (for recipe see Italy Revisited/Cakes)
o Castagnole Laziali, sweet fritters [for recipe see Italy Revisited/Fritters]
o Castagne stampare
o Ciacamarini
o Ciambella a cancello
o Ciambella al mosto
o Ciambella all'acqua, ciammella all 'acqua) di Maenza
o Ciambelle all'uovo [for a variety of ciambelle all'uovo recipes see Italy Revisited/Cookies without Nuts and Italy Revisited/Holiday Breads]
o Ciambelle al vino
o Ciambelle al vino moscato di Terracina
o Ciambelle con l'anice
o Ciambelle da sposa
o Ciambelle del barone
o Ciambelle di magro di Sermoneta
o Ciambelle n'cotte
o Ciambelle salate
o Ciambelle scottolate di Priverno (ciambelle col gelo; ciammelle d'acqua)
o Ciambelline
o Ciambelline all' acqua melata, doughnuts flavored with honey
o Ciambelline all anice, sweet taralli-style anise flavored cookies, ring-shaped
o Ciammella ellenese
o Ciammelle d'ova
o Ciambelli di Capodanno [for recipe see Italy Revisited/Holiday Breads]
o Ciambelle di casa
o Ciambelle di San bastiano, donut style sweet fritter [For recipe see Italy Revisited/"Fritters]
o Ciambelle ruzze
o Ciambelline all'anice
o Ciammellono
o Ciaramille, sweet taralli-style of biscuits, first boiled and then baked (for recipe see Italy Revisited/Taralli Dolci)
o Cicerchiata, CHRISTMAS sweet fritters [for recipe see Italy Revisited/"Fritters"]
o Criselli di Natale, CHRISTMAS fritters [for recipe see Italy Revisited/Fritters]
o Cogna
o Cocconotti con la ricotta
o Croccante di mandorle, nut clusters [for a variety of recipes from different regions see Italy Revisited/Nougats]
o Crespelle, CHRISTMAS sweet
o Le crespelle di maenza
o Crostata di formaggio, savory cheese pie made with fontina cheese, gorgonzola cheese and Parmesan
o Crostata di ricotta, ricotta pie [for a variety of recipes see Italy Revisited/Pies and Tarts]
o Crostata di visciole, sour cherry tart
o Crostate viscioli di Sezze
o Crostatino ripieno
o Crustoli de Girgenti
o Custard alla Romana, flavored with orange flower water, citron peel and comfits [for recipe see Italy Revisited/Custards and Creams]
o Cuzzi di Raviano
D
o Diomeneguardi
o Dolce alle fave di San Giuseppe da Leonessa
o Dolce agli amaretti
o Dolce di patate
o Dorsetti con le mandorle
E
o Easter Basket Bread [for recipe see Italy Revisited/Holiday Breads]
F
o Falia
o Fave dolci, bean-shaped cookies served for THE DAY OF THE DEAD or All Souls' Day [for a variety of recipes see Italy Revisited/Cookies with Nuts]
o Fave dei Morti, cookies shaped like fava beans, almond-based [For a variety of recipes see Italy Revisited/"Cookies with Nuts"]
o Ferratelle, thin cookies made with a waffle iron (for recipe see Italy Revi
sited/Cookies without Nuts)
o Fragolini fritti, fried strawberries, using batter
o Frappe, sweet CARNIVAL fritters (For recipe see Italy Revisited/"Fritters")
o Frittelle col zibibbo, fritters
o Frittelle con lo zibibbo, sweet fritters made with yeast dough, flavored with raisins
o Frittelle di miele, fritters
o Frittelli di riso, fritters made with rice [for a variety of similar recipes see Italy Revisited/Fritters]
o Firttelle di riso di san Giuseppe, sweet rice fritters made for St. Joseph Day
o Frittelline di mele di Maenza
o Frittellone di Civita Castellana
o Fritters alla Romana, sweet fritters flavored with lemon [for recipe see Italy Revisited/Friters]
o Fritti in pastella, holiday fritters
o Frullato di frutta
G
o Gelatine di fichi d'India, sugarless pear dessert
o Gelato affogato, ice cream
o Gialletti, cookies made with cornmeal
o Giuncata dell'ascensione
o Gliu panettone di Maenza
o Gnocchi di castagne, sweet gnocchies made with chestnuts
o Gnocchi ricci
o Gnocchi teneri al latte, sweet milk gnocchi
M
o Maccheroni con le noci
o Maccheroni natalizi con le noci, macaroni with honey and walnuts served at CHRISTMAS
o Maritozzi, sweet yeast dough buns (for a variety of recipes see Italy Revisited/"Holiday Breads")
o Mostaccioli, either almond and honey spice cookies or walnut and honey spice cookies [for a variety of recipes see Italy Revisited/ Cookies with Nuts]
o Murzitti
P
o Pangiallo, CHRISTMASE yeast dough holiday bread, presented as a small round loaf, often filled with dry figs and nuts
o Pagnotelle di Salatuoro di Sezze
o Pane del vescovo
o Pangiallo, CHRISTMAS yeast dough holiday bread
o Pangiallo di Natale, sweet bread made with nuts for Christmas (for recipe see Italy Revisited/"Holiday Breads")
o Panpepato
o Pasta di mandorle (pasta de' mandorle) di Maenza, Sezze, Latina
o Pasticcio di gnocchi, gnocchi pie flavored with lemon zest and cinnamon
o Pere Al Vino Rosso, wine poached pears
o Pezzetti
o la Pigna, sweet yeast dough holiday bread or cake
o Pigna dolce, Easter bread (for a recipe see Italy Revisited/Holiday Breads)
o Pizza di Pasqua, Easter pie (for a variety of recipes see Italy Revisited/Pies and Tarts)
o Pizza di Pasqua della Tuscia (dolci o al formaggio)
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 polenta, baked round-shaped polenta cake made without sugar, but with raisins and cinnamon
o Pizza dolce di Civitavecchia, ricotta pie made with yeast dough
o Pizza fritta, fried dough [for a variety of recipes see Italy Revisited/Fritters]
Q
o Quaresimali Romani, almond biscotti flavored with orange zest
R
o Ratafia, red wine flavored with cloves and coriander
o Ratafia alle more
o Ravioli dolci al forno, baked sweet ravioli flavored with candied fruit and chocolate chips
o Ravioli dolci con la ricotta, sweet ravioli filled with ricotta [for a variety of recipes see Italy Revisited/ "Calconi"]
o Ricotta Fritta, ricotta cheese fritters
o Roman Caramels, chocolate sweets [for recipe see Italy Revisited/Nougats]
S
o Sapienze, cookies made with almonds and honey
o Sciuscelle
o Scarsella,small Easter pastries decorated with boiled eggs
o Serpentone Dolce, spiral-shaped or serpent-shaped strudel flavored with almonds and apples [for recipe and history see Italy Revisited/Pies and Tarts]
o Sformato Trasteverino, kiwi pie
o Spumone all' anice, frozen anise mousse
o Sour Cherry Tart
o Straccaganasse, squares made with honey and flour
o Struffoli di Sezze e Lenola, sweet fritters, fried dough balls [for a variety of recipes see Italy Revisited/Fritters]
T
o Tacconi, sweet ravioli filled with ricotta
o Taralli, pretzel-like treats (for a variety of recipes see Italy Revisited/Taralli and Taralli Dolci)
o Anise Tarallini, bite-sized tarallini dolci sometimes associated with Lazio, and other times with other areas of the South (For recipe see Italy Revisited/Taralli Dolci)
o Torciglione, a snake-shaped strudel (for recipe see Italy Revisited/"Pies and Tarts")
o Torroncino di Alvito
o Tartufini
o Torta al cioccolato
o Torta di ricotta di Sermoneta, cheese pie [for a variety of similar recipes see Italy Revisited/Pies and Tarts]
o Torta di Pasqua, sweet or savory EASTER delicacy, made for Easter morning breakfast
o Torta farcita
o Torta pasqualina, EASTER delicacy
o Tortoli, sweet yeast dough buns
o Tozzetti con le nocciole, hazelnut cookies
o Tozzetti con le nocciole dei monti cimini, hazelnut cookies
o Treccia all'anice
Z
o Zeppole, Zippole, fried sweet dough [for a variety of similar recipes see Italy Revisited/Fritters]
o Zuppa inglese alla romana, custard cake (for a variety of similar recipes see Italy Revisited/Cakes)
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 laziale" which includes "cucina romana." Additions and/or corrections are welcomed.
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