Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
X X List of Italian Desserts by Region
Traditional Desserts of Lombardy
Originated from: Lombardy, Italy
Occasion: Any time & special times
Contributed by: Image courtesy of Wikipedia

Printer Friendly Version


he following list of traditional desserts LOMBARDA includes names of cookies, cakes, fritters, holiday breads, pastries, pies and tarts in alphabetical order:

o Amaretti di Gallarate

o Anelli alla marmellata

o Anello di Monaco

o Baci del signore

o Baci di Cremona

o Barbajada, a chocolate and coffee flavored pudding

o Berlingozzo, lemon-flavored cake [for recipe see Italy Revisited/ Cakes]

o Bertolina, cake

o Biascia, cornmeal fruitcake

o Bisciola, Christmas sweet typical of Valtellina

o Biscotin de Prost

o Bisocottini di prosto, sugar cookies

o Biscottini semplici

o Bossola, doughnut-shaped cake flavored with vanilla, made with potato starch

o Brasadella (dolce)

o Braschin

o Bread and Grape Cake

o Brusella

o Budino di cioccolata, chocolate pudding

o Budino di Panettone, pudding used on dried-out Panettone cake

o Bunbunenn

o Busecchina, chestnuts stewed with white wine, flavored with cream

o Buscel di fich

o Bussolano (di Soresina)

o Buttti e buoni, nut cookies [for a variety of similar recipes see Italy Revisited/Cookies with Nuts]

o Busecchina, chestnuts stewed in white wine

o Capunsei (capunsel)

o Carcent

o Casoncelli della Bergamasca

o Castagnaccio, patuna

o Castagne secche lessate

o Caulat or Caulatt, custard

o Caviadini

o Cenci, fritters [for a variety of recipes from different regions see Italy Revisited/"Fritters"]

o Charlotte alla Milanese, apple charlotte

o Charlotte di frutta, fresh fruit charlotte

o Chiacchiere delle monache, "Nuns" sweet carnival fritters, square-shaped

o Ciliegie sotto spirito

o Crema al Mascarpone, cream cheese dessert with rum

o Crema Fritta, fried cream

o Crema lodigiana

o Colomba mandorlata

o Corn bread, cake made with corn meal

o Coppe allo zabaglione

o Crema di mascarpone

o Croccante, nut brittles or nougats [for a variety of similar recipes see Italy Revisited/Nougats]

o Crostata alla marmellata di prugne

o Crostata d'amaretto

o Crostata di Fragole, Strawberry tart

o Cupeta

o Cutiscia, sweet fritter

o Cutizza, sweet fritter

o Datteri ripieni

o Dolce del principe, sponge cake layered with mascarpone


o Focaccia di Gordona, fugaschia di Gordona

o Fave da morto, or fave dei morti, or fave dolci, almond-based cookies made for the Feast Day of the Dead or All Souls' Day (for recipe see Italy Revisited/ "Cookies with Nuts"

o Frappe, carnival fritters [for a variety of recipes from different regions see Italy Revisited/Fritters]

o Frittella

o Frittelle di mele al moscato, sweet apple fritters flavored with Moscato wine

o Frittelle di San Giuseppe, rice sweet fritters for St. Joesph [For a variety of recipes from different regions see Italy Revisited/"Fritters"]

o Fritelle di riso, rice fritters

o Fritole

o Graffinoni

o Grissini

o Krapfen, jam filled doughnuts

o Laciaditt, apple fritters

o Macedonia

o Marubini

o Mascarpone allo zabaoione, cheese cake using Mascarpone and flavored Marsala wine

o Masigott

o Meascia dolce o salata

o Miascia, fruitcake made with apples and pears

o Miascia di tremezzo, cake flavored with grape

o Miccone

o Milanese Cake, cut-out cookies, topped with almonds [for recipe see Italy Revisited/"Cookies with Nuts"]

o Mirtilli alla Grappa, blueberries flavored with grappa

o Mont Blanc of Chestnuts, chestnut dessert [for recipe see Italy Revisited/Puddings and Creams]

o Nocciolini


o Orange Flan

o Ossa da mordere, almond cookies made for All Souls' Day

o Paciarella/Turta Michelacc, chocolate-flavored sweet yeast dough cake, flavored with anise liquor, served during festivals and holidays [for recipe see Italy Revisited/Holiday Breads]

o Pan da cool

o Pan de mej, sweet yeast buns made with cornmeal

o Pan di segale

o Pan mino

o Pane dei morti, sweet bread flavored with candied fruit, made for The Dead of the Dead

o Pane di riso, bread made with rice flour

o Pan di San Siro, specialty bread

o Panadel

o Panettini alla Milanese, buns flavored with citron-peel [for recipe see Italy Revisited/Pastries]

o Panettone, a dome-shaped yeast cake made with dried and candied fruit that was traditionally given as a gift at Christmas but is now popular year-round [Panettone originated in Milan but the cake is now available throughout Italy, as well as in many other parts of the world where the cake is imported from Italy and sold in the local grocery stores, Italian and otherwise]

o Panettone di Milano, holiday bread generally made with yeast, flavored with candied fruit and raisins [for recipe see Italy Revisited/Holiday Breads]

o Panettone Ripieno, Panettone with cream fillings

o Pangialdina

o Panun

o Papina, bread slices flavored with cocoa, sugar and milk [for recipe see Italy Revisited/Italian Breads and Pizzas]

o Paradel or Paradell, pancakes flavored with apples

o Pastafrolla alla marmellata, jam filled tart or pie

o Pasta sfoglia [for a variety of recipes see Italy Revisited/Pastries]

o Pazientini

o Pere al mascarpone

o Pere caramellate

o Persicata, dessert using peaches

o Pesce d'aprile

o Pizzette al Gorgonzola, savory cookies made with Gorgonzola cheese (for recipe see Italy Revisited/Italian Breads and Pizzas)

o Pizzoccheri della Valtellina

o Polenta e osei

o Pudding alla Milanese, pudding made with mashed potatoes flavored with sugar and orange flower water [for recipe see Italy Revisited/Puddings and Creams]

o Resta

o Ricciolino

o Russumada, lemon flavored drink made with egg yolks

o Salame di cioccolato, jelly roll shaped like a salame flavored with nuts and chocolate

o Sbrisulona, almond caked flavored with rum

o Scalito, cake flavored using butter

o Schiacciatina

o Semifreddo di cioccolata, chilled chocolate cream layered with lady fingers

o Strudel d'uva

o Tiro

o Tiramisu, custard cake [for a variety of recipes see Italy Revisited/Cakes]

o Torrone [for a variety of recipes from different regions see Italy Revisited/"Nougats"]

o Torrone di Cremona

o Torta ai lamponi

o Torta bertolina

o Torta con le pere, lattice topped pear tart

o Torta credo, cake or tart made with almonds

o Torta del Bonizet

o Torta di Canegrate, Lombardian tart flavored with cocoa and amaretti biscuits [for recipe see Italy Revisited/Pies and Tarts]

o Torta di farina gialla

o Torta di lodi, cake made with almonds flavored with lemon

o Torta di mandorle sbrisolona

o Torta di mele e pere, apple and pear cake

o Torta del Donizetti

o Torta del Paradiso or Torta paradiso, lemon-flavored cake

o Torta di fioretto

o Torta di grano saraceno

o Torta di latte

o Torta di mandorle, almond tart [for a variety of similar recipes see Italy Revisited/ Pies and Tarts]

o Tarta di tagliatelle [for a similar recipe see Italy Revisited/Pies and Tarts]

o Torta Mantovana, thin-style cake or tart originated from Mantua, Lombardy, made with sugar, eggs and butter, topped with pine nuts and almonds [For recipe see Italy Revisited/Cakes]

o Torta Sbrisolona, almond cake

o Tortelli cremaschi

o Tortelli di carnevale alla Milanese

o Tortella Amaro di Castel

o Tortionata

o Tortionata Lodigiana, cake using roasted almonds, flavored with lemon zest and vanilla powder

o Treccia d?oro ?crema?

o Turtell, sweet fritter

o Ufela

o Zabaione [for recipe see Italy Revisited/Puddings and Creams]

o Zeppole Semplici [for zeppole recipes see Italy Revisited/"Fritters" and Italy Revisited/"Pastries"]



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 lombarde" which includes "cucina comasca," "cucina lodigiana," "cucina milanese" and "cucina mantovana." Additions and/or corrections are welcomed.

Back to main list