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

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Ingredients

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

A
o Abbotta pezziende

o Agrodolce, almond nougat [for recipe see Italy Revisited/Nougats]

o Amaretti [for a variety of recipes see Italy Revisited -- "Cookies with Nuts"]

o Amaretti dei Poveri, Poor man's amaretti [For recipe see Italy Revisited -- "Cookies with Nuts"]

o Anelli alla nutella*


B
o Bianca Neve, almond-style macaroons generally made for weddings [For recipe see Italy Revisited -- "Cookies with Nuts"]

o Biscotti di Crema e Amarena*

o Biscotti con le uova, taralli [for a variety of recipes see Italy Revisited/Taralli]

o Biscotti con seme di anice, taralli with anise seeds [for recipe see Italy Revistied/Taralli]

o Biscotti con Sale, biscotti with salt -- prior to World War II the term, "biscotti con sale," described a special kind of taralli which were made with lots of eggs, flavored with fennel seeds and were presented in the shape of half bows; this was in contrast to the regular-style of "taralli" which were then presented in a circular form, did not contain fennel seeds and their dough was not kneaded at length as was the one that was used to make "biscotti con sale." [For recipes and more information on this style of taralli see Italy Revisited, ""Taralli"]

o Biscotti di Guardialfiera, taralli Dolci or sweet taralli without yeast, flavored with eggs and olive oil [For recipe see Italy Revisited -- "Taralli Dolci"]

o Biscotti ripieni, crescent-filled pastries filled with almonds and grape marmalade

o Biscotti ripieni con il mosto, baked sweet pastries filled with almonds, pine nuts and raisins, flavored with mosto cotto [for recipe see Italy Revisited/Calconi]

o Braided Easter log [for recipe see Italy Revisited/ "Holiday breads"]

o Bocconotti Molisani, cookies or pastries filled with pastry cream and sour cherries; also popular in Abruzzo, Puglia and Calabrai [for recipe see Italy Revisited/Calconi]

o Bomba dei Caraibi*

o Budino di Uva, pudding flavored with raisins

o Bum, tart filled with Italian custard and black sour cherry jam (for recipe see Italy Revisited/Pies and Tarts)


C
o Cacaruozze

o Caciatelli (casciaielli)

o Calcioni (also spelled: calcione, cacioni, caciu, Calcioni, caveciune, caveciuni, cauciune, cauciuni, cauciun', calciume, calciumi, calciune, calciuni, calciuni, caucione, caucioni, caucine, caucini, cavazune or cavazuni) a variety of stuffed sweet or savory pastries filled with chickpeas, cheese, chestnuts and/or other ingredients, including ricotta cheese [For a variety of recipes see Italy Revisited -- "Calconi"]

o Calciuni del Molise or Calcioni Molisani official name for stuffed fried pastries, which could either be sweet or savory; the sweet ones are stuffed with chestnuts or chickpeas and often flavored with honey and chocolate, and the savory ones are stuffed with cheese [for a variety of recipes see Italy Revisited/Calconi]

o Calzoni, stuffed pastries [for a variety of recipes see Italy Revisited/Calconi]

o Campana

o Cancello/Cancelle, thin waffle-like cookies, also known as osti/ostie, ferratelle and most commonly known as pizzelle in North America [For a variety of recipes and history of the cookie see Italy Revisited -- "Cookies without Nuts"]

o Cannoli Croccanti Ripieni di Nutella*

o Caponata, bread sticks, sometimes referred to as taralli

o Caragnole, Caragnoli (in dialect, "caranjele", sometimes spelled in North America as Caragnelle) bow-shaped or rose wheel-shaped pastry strips, CHRISTMAS and CARNIVAL sweet fritters................ Notes on Caragnoli from [Italian] Wikipedia read as follows: "I caragnoli insieme alle rosacatarre, sono dolci tipici del basso Molise, preparati per le festivit? Natalizie e per Carnevale il cui impasto a base di farina, uova ed olio viene avvolto a forma di elica e fritto, quindi ricoperto di miele."

o Carosello, Braided and Coiled Easter Log [For recipe see Italy Revisited -- "Holiday Breads"]

o Casciatelli, fiadone-style pastry pockets filled with ricotta, sweet or savory, EASTER treat [From the town of Gambatesa]

o Castagnelle, cookies covered with chocolate (for recipe see Italy Revisited/Cookies without Nuts)

o Cazatelli (cazzarieglie)

o Caveciuni [also spelled Caucini, calciumi, calciuni, caucioni and/or in modern-day Molise as calconi] a variety of pastry pocket-style sweets filled with chickpeas, cheese and other ingredients [For recipes see Italy Revisited -- "Calconi"]

o Cavzunett', a sweet ravioli, stuffed with chick peas -- a ST. JOSEPH fritter [From the town of Gambatesa]

o Ceppelliate, baked crescent-shaped pastries or cookies filled with sour cherry jam

o Chancellerie

o Cheragn'l, fritters drizzled with honey

o Chickpea cookies, sweet ravioli style sweets which often go by the name of "caveciuni" or "calciuni" in Southern Italy; they're filled with chickpeas and nuts and they're generally fried and served at Christmas or the Feast Day of St. Joseph (for a variety of recipes see Italy Revisited/Calconi)

o Ciambella/Ciambelle, the name could refer to a cake, cookie or sweet taralli that comes in a doughtnut shape, i.e., that is round and has a hole in the center (for a variety of recipes see Italy Revisited/"Cakes," Italy Revisited/"Cookies without Nuts" and Italy Revisited/"Taralli Dolci")

o Ciambelline di Pasqua, round-shaped sweet made for EASTER [for recipes from different regions see Italy Revisited/Holiday Breads]

o Ceppelliate or Cippillati, crescent-shaped pastries filled with black sour cherry jam (for recipe see Italy Revisited/Calcioni)

o Cerasella (aproximate spelling) Easter cookies in the shape of a pretzel, decorated with eggs

o Cestino, large Easter cookies (or cakes) which are shaped to look like baskets; in Santa Croce di Magliano they were made to look like real baskets -- with 3 dimensional forms [For recipes see Italy Revisited -- "Holiday Breads"]

o Cicelieviti

o Cicerchiata, sweet CHRISTMAS FRITTERS, dough balls, dipped in honey, made without yeast [For recipe see Italy Revisited -- Fritters]

o Cioffe

o Cocorozzo

o Colac, baked Christmas crescent-shaped pastry envelops filled with nuts, apples, dried figs and honey (for recipe see Italy Revisited/Calconi)

o Confetti ricci

o Core, a cake, specialty of the town of Ielsi, Campobasso

o Crema Pasticcera, Traditional Italian Lemon-Flavored Pastry Cream or Custard

o Croccante, nut nougats [for a variety of recipes from different regions see Italy Revisited/ Nougats]

o Cunchiell' o qunchiell (Molise), CARNIVAL fritters

o Cuori frolli

o Cupeta


D
o Dolce pasquale [for variety of recipes for Easter see Italy Revisited/Holiday Breads]

F
o Ferratelle, pizzelle cookies [for a variety of recipes see Italy Revisited/ Cookies without Nuts]

o Fiadone con Formaggio, savory sharp-cheese filled pastries generally made for the EASTER holidays, originally known as "H'atun'" or "Hiaune" [For recipe see Italy Revisited -- "Fiadone"]

o Fiadone con Ricotta, sweet Easter cheese pies topped with lattice strips, or half-moon pastry pockets filled with sweetened ricotta, originally known in the countryside as "H'atun'" or "Hiaune" [For a variety of recipes see Italy Revisited -- "Fiadone"]

o Fichi secchi, dried figs

o Frascatielle

o Friselle

o Frittelle con Vino Cotto, pancakes garnished with mosto cotto [For recipe see Italy Revisited -- "Fritters"]

o Frittelle dolci di carnevale, CARNIVAL sweet fritters


G
o Gelato di caffe allo zabaglione*

H
o H'iatun'[dialect] or "hiaune" the original dialect name for "fiodoni" or "fiotoni" -- sweet or savory pastries made with cheese for the EASTER holidays [for a variety of recipes see Italy Revisited/Fiadoni]

L
o Lamponi Tiepidi al gelato*

o Loffe (castagna), chestnut based sweet

M
o Macedonia Raffinata *

o Marmellata di Ciliegie*

o Marmellata di Uva, wine grape marmalade [For recipe see Italy Revisited -- "Jams and Marmalades"]

o Mandorle atterrate, almond nougats [From the town of Gambatesa]

o Mandorle perline, sugared almonds [For recipe see Italy Revisited -- "Cookies with Nuts"]

o Mbeptielle Molisani, Pepatello/Pepatelli/Pappatill, honey and almond biscotti flavored with pepper and orange zest made for Christmas, also known as Pepatello/Pepatelli/Pappatill in the Abruzzo region [for recipe see Italy Revisited/Cookies with Nuts]

o Mostaccioli, almond cookies made with honey, heavily spiced [For a variety of recipes see Italy Revisited -- "Cookies with Nuts"]

o Mostaccioli con mosto cotto, almond cookies with mosto cotto [For recipe see Italy Revisited -- "Cookies with Nuts"]

o Mosto Cotto, grape syrup used to flavor desserts [For recipe see Italy Revisited -- "Jams and Marmalades"]

o Mustaccioli, piccillato [typical of the Town of San Pietro Avellana]

N
o Le nocche, nut-based sweet

o Nodini, cookies shaped like knots traditionally made for weddings [For recipe see Italy Revisited -- "Cookies without nuts"]

o Nocci attorrati

O
o Osti/ostie thin waffle-like cookies, often known as pizzelle [For recipe see Italy Revisited -- "Cookies without Nuts"]

o Osti ripiene, pizzelle filled with jam

P
o Pagnottini (pagnuttoine)

o Palermitana

o Palline di Cocco*

o Pandolce del Molise, a holiday bread

o Pan di Spagna, a sponge cake [For a variety of recipes see Italy Revisited -- "Cakes"]

o Pane casareccio

o Pane di Pasqua [For recipes Italy Revisited -- see "Holiday Breads"]

o Panetonne, a yeast dough cake made at Easter

o Panettoncino di mais, a corn-flour cake, flavored with chocolate

o Pannocchio

o Panzerotti con ripieno al mosto cotto, calzone style sweet flavored with mosto cotto

o Panzerotti dolci natalizi

o Pepatello / Pepatelli / Pappatill, honey and almond biscotti flavored with pepper and orange zest made for Christmas, in Molise sometimes known as "mbeptielle Molisani" [for recipe see Italy Revisited/Cookies with Nuts]

o Parrozzo molisano, holiday bread

o Pasta al miele, sweet pasta using honey

o Pasta Frolla, pastry dough [for a variety of recipes from different regions see Italy Revisited/ "Pastries"]

o Pastarelle Sanquena, a pastry made with blood pudding, popular prior to World War II

o Paste secche

o Pasticcini, round-shaped, lemon-flavored, ladyfinger-like, nut-free cookies [For recipes see Italy Revisited -- "Cookies without Nuts"]

o Pepatelli, almond and honey cookies, originally served at CHRISTMAS, [for recipe see Italy Revisited/Cookies with Nuts]

o Pere al cioccolato*

o Pesche di Castelbottaccio, sweet yeast dough buns made to look like peaches, filled with cream and glazed

o Pezzunde

o Pia

o Piccillati, baked ravioli filled with black cherries

o La Pigna [also spelled in dialect: le pign'l pasquali], an Easter cake, similiar (if not the same) as "Pane di Pasqua [For recipe see Italy Revisited -- "Holiday Breads"]

o Picellati, pastries flavored with honey, nuts and grapes

o Pizza al pomodoro [for a variety of recipes see Italy Revisited/Italian Breads and Pizzas]

o Pizza coi cicoli (ciccioli) di maiale [for recipe see Italy Revisited/Italian Breads and Pizzas]

o Pizza con zucchero, fried pizza flavored with sugar [For recipe see Italy Revisited -- "Fritters"]

o Pizza di granone (pizza randign, panitte), corn-based pizzas or savory cakes [For recipes see Italy Revisited/Italian Breads and Pizzas]

o Pizza di Riso, Ricotta, Rice and Custard Pie [For recipe see Italy Revisited -- "Pies and Tarts"]

o Pizza scimia

o Pizzelle, thin waffle-like cookies, also known as osti/ostie and cancello/cancelle in Molise, in Abruzzo they're called ferratelle and in North America most commonly known as pizzelle [For a variety of recipes and history of the cookie see Italy Revisited -- "Cookies without Nuts"]

o Puppata, Easter cookies shaped like dolls [For recipe see Italy Revisited -- "Cookies without Nuts"]

Q
o Quaresimali

R
o Raffaioli

o Riso con il latte, rice pudding traditionally made for CHRISTMAS EVE, St. Joseph Eve and Holy Friday [For recipe see Italy Revisited -- "Puddings and Creams"]

o Rosacatarle (Rosacatarre, rosacatarele), CHRISTMAS sweet fritters, shaped in the form of rose wheels, often drizzed with honey, and sometimes dusted with icing sugar; in some regions of Molise, they're known as the same name as the bow-shaped sweet fritters, "caragnoli." [For a variety of recipes see Italy Revisited/Fritters]

o Rotolo al Cioccolato*

S
o Sagnetelle

o Sanguinaccio, sweet flavored with pig's blood [for recipe see Italy Revisited/Calconi]

o Savoiardi, lady fingers [for a variety of recipes see Italy Revisited/Cookies without Nuts]

o Scarpelle (scrppell, scarpell, pizzell), yeast dough fritters, often served at CHRISTMAS and on THE FEAST DAY OF ST. JOSEPH [for recipe see Italy Revisited/Fritters]

o Scarulelle, rose-wheeled shaped fritters made in Santa Croce, Molise, identical to "caragnole" [For recipe see Italy Revisited -- "Fritters"]

o Scattone

o Sciadunes -- EASTER savory cheese-filled pastries [For recipe see Italy Revisited/"Calcioni"]

o Scrippelle [Spelling varies: in Molise, Italy, the fritter is known as "screppelle," in dialect as "scr'pell'" or "scri'pepell' natalizie"; in North America, it is generally spelled as "scrippelle"; other spellings include: Scrapelle, Scrapelles, Scrippelle, Scrippelles, Screppelli, and Scrapelli], long columns of fried dough [For recipe see Italy Revisited -- "Fritters"]

o Scurpelle di Belmonte del Sannio

o Sfringelli, dessert served on the Feast Day of Saint Joseph

o Sfringiuni, sweetened yeast dough, San Giuseppe, CHRISTMAS and Carnival fritters [For recipe see Italy Revisited -- "Fritters"]

o Soffio

o Sorbetto di Melagrana*

o Sour Cherry Jam [For recipe see Italy Revisited -- "Jams and Marmalade"]

o Staielle

o Strufoli, CHRISTMAS sweet fritters, fried balls of dough [for a variety of recipes see Italy Revisited/Fritters]

o St. Martin's Pizza [For recipe see Italy Revisited -- "Pizzas and Breads"

o Sugar-glazed almonds [for recipe see Italy Revisited -- "Cookies with Nuts"]

T
o Taralli, prior to World War II the word, "taralli" referred to a low-end style of "biscotti con sale" which contained eggs and flour, but no fennel seeds; at that time "taralli" were presented in a circular shape in contrast to "biscotti con sale" which were presented in the shape of half bows. Also, the word, "taralli" was used to describe taralli that were flavored with salt and/or with sugar. Nowadays, the word, taralli, generally refers to "biscotti con sale" while the words, "taralli dolci," "sweet taralli," refer to taralli that contain sugar. [For more information and recipes see Italy Revisited, "Taralli"]

o Taralli col Naspro, frosted sweet tarallini (for recipe see Italy Revisited/Taralli Dolic)

o Taralli con seme di finocchio, taralli flavored with fennel [for a variety of recipes see Italy Revisited/Taralli]

o Taralli Dolci, nowadays the term refers to sweet taralli that are flavored with sugar, however prior to World War II few individuals used the term; back then the word, "taralli," was used to describe both those taralli that had been flavored with salt and those flavored with sugar. Also, at that time the word, "taralli," was used to describe a low-end style of "biscotti con sale" which did not require any kneading and so was not seen as noteworthy or special. [For recipes and more information see Italy Revisited -- "Taralli Dolci"]

o Tarallini, Bite-sized sweet taralli, without yeast, with icing [For recipe see Italy Revisited -- "Taralli Dolci"]

o Taratuffo, strudel-like wine grape jam pastry, traditionally made for wedding feasts prior to World War II [for recipe see Italy Revisited -- "Pies and Tarts"]

o Tartufo al Caffe*

o Torrone, almond nougat

o Torrone del papa

o Torta di Pasqua, EASTER cake, similar to a panettone; made for Easter morning, for breakfast; can be sweet or savory

o Torte di mandorle, almond tart

o Tozzetti

o Turtel', coiled Easter sweet made in Santa Croce di Magliano, Molise [For recipe see Italy Revisited -- "Holiday Breads"]

U
o Uccelli

W
o Wine Grape Marmalade or Jam [for recipe see Italy Revisited -- "Jams and Marmalade"]

Z
o Zeppole, the name encompasses a variety of sweets from cream puffs made for FEAST DAY OF ST. JOSEPH, fried pastry pockets and/or fried pizza doughs [For various recipes see Italy Revisited -- "Pastries" and/or "Fritters"]

o Zazzariell', CARNIVAL fritters

o Zita, doll-shaped EASTER cakes or cookies [For recipe see Italy Revisited -- "Holiday Breads"]



* May have become popular in Molise post World War II










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 MOLISANA. Additions and/or corrections are welcomed.

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