Ingredients
The following list of traditional desserts MARCHIGIANA includes names of cookies, cakes, fritters, holiday breads, pastries, pies and tarts in alphabetical order:
A
o Anicetti
B
o Beccuta di farina di frumentone
o Beccute, cookies using corn flour, flavored with walnuts, pine nuts and raisins [for recipe see Italy Revisited/ Cookies with Nuts]
o Biscotti di mosto
o Biscottini sciroppati - biscutin'
o Bostrengo, rice pudding flavored with chocolate
o Budino di pane con albicocche, bread pudding
C
o Calcione di Treia (for a variety of calcioni recipes see Italy Revisited/Calconi)
o Calcioni di fave fritti
o Casalinga dei corbezzoli sotto spirito, made in Ancona, for la festa del corbezzolo
o Castagnole, sweet made for Carnival in Ancona, Marche
o Cavallucci
o Chichiripieno o chich
o Ciaramilla
o Ciambelle all anice o anicini, anise-flavored sweet
o Ciambelle al most, flavored with mosto cotto, often pinenuts added
o Ciambella frastagliata, ciammella strozzosa
o Ciambelle di Pasqua, donut-shaped pastries often decorated with eggs made for EASTER [for a variety of recipes from different regions see Italy Revisited/ Holiday Breads]
o Ciambellone, ciambelloni, filled with cream, made in Ancona, Marche
o Cicerchiata, CARNIVAL sweet fritters, sometimes flavored with anice, topped with honey and crushed almonds [for a variety of recipes see Italy Revisited/ Fritters]
o Cornetti anconetani, pastries made in Ancona, Marche, flavored with marzapane
o Crescia, yeat dough cheese bread which has the appearance of a tall cake
o Crescia, crescia brusca, spianata, cacciannanzi
o Crescia fogliata - crescia fojata - lu rocciu, apple pastries
o Crescia sotto la cenere, torta coi ovi
o Cresciolina
o Crostata al torrone
o Crostoli del Montefeltro
F
o Fave da morto, fave dei morti, or fave dolci, almond-based cookies, made for All Souls' Day [for a variety of recipes see Italy Revisited/ Cookies with Nuts]
o Feratelle, pizzelle, very thin cookies made with a waffle iron [for recipe see Italy Revisited/"Cookies without Nuts"]
o Frappe, CARNIVAL fritters [For recipe see Italy Revisited/ "Fritters"]
o Frittelle di polenta, fritters made with corn flour
o Fristingo, fristingu, frestinghe
o Frustenga or Frustingo, fruit cake, flavored with walnuts and raisins, using cornmeal, CHRISTMAS sweet
o Funghetto/ Funghetti di offida
G
o Gelati a cono artigianali, ice cream popular in Ancona, Marche
o Guanti, sweet fritters [for recipe see Italy Revisited/Fritters]
L
o Lattaiolo, custard-filled tart
o Lonza di fico, lonzino di fico, lonzetta di fico, salame di fico
M
o Maccheroncini di Campofilone, capellini di Campofilone
o Maiorchino, marocchino
o Miacetto
o Migliaccio di sangue di maiale, sweet flavored with pig's blood
P
o Pan nociato
o Pane a lievitazione naturale
o Pane di Chiaserna
o Pane di Pasqua di Borgopace, EASTER bread
o Pana Montata, flavored whipped cream [for recipe see Italy Revisited/Puddings and Creams]
o Panettone, sweet yeast dough cake [for recipe see Italy Revisited/Holiday Breads]
o Pestringolo, fruit cake flavored with dry figs
o Piconi, cheese-filled baked Easter pastries, that come in two versions, the sweet kind, and the savory kind; the sweet version uses ricotta cheese, the savory version often uses Pecorino and Parmesan cheese (For the two recipes see Italy Revisited/"Calcioni"]
o Pinoccate di Perugia, pine nut fondants, flavored with candied orange
o Pizza di Natale, CHRISTMAS delicacy [for a variety of recipes from different regions see Italy Revisited/"Pies and Tarts"]
o Pizza con le noci, hazelnut sweet
o Pizza di Pasqua o crescia di Pasqua, EASTER tart or pie [for a variety of recipes from different regions see Italy Revisited/"Pies and Tarts"]
o Pizza o crescia di Pasqua al formaggio, EASTER cheese-based pie or tart
o Pizza di Pasqua salata, savory cheese-based EASTER bread common in central Italy (for a variety of recipes see Italy Revisited/Holiday Breads)
o Pizza dolce, sweet yeast dough cake
o Polacche, croissant-style pastry made in Ancona, Marche
Q
o Quadrelli pelusi
R
o Rocciata - erbata
o Rombi aromatici
S
o Scarafolata
o Scroccafus or Scroccafusi, CARNIVAL sweets, traditionally the small balls of dough were fried, but nowadays they are also baked, generally flavored with anisette (for recipe see Italy Revisited/ Cookies without Nuts)
o Serpe
o Sfrappe, fried sweet dough made for CARNIVAL [For variety of recipes see Italy Revisited/"Fritters"]
o Sughetti - sughitti - sciugheti - sapetti
T
o Tacconi - tacon
o Torrone di fichi panetto di fichi
o Torta di granoturco in graticola
o Torta al limone
Z
o Zeppole, cream puffs, sometimes fried, sometimes baked made for the FEAST DAY OF ST. JOSEPH and Carnival
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 marchigiana. Additions and/or corrections are welcomed. |
