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

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

o Albesi al Barolo, chocolate hazelnut cookies

o Amaretti, almond based cookies [for a variety of recipes from different regions see Italy Revisited/Cookies with Nuts]

o Baci di dama, A Lady's Kiss, a hazelnut nut cookie with cream filling [for recipe see Italy Revisited/"Cookies with Nuts]

o Baci di dama di Tortona

o Baci di Cherasco

o Bicciolani, spice cookies (For recipe see Italy Revisited/"Cookies without Nuts")

o Bicciolani di Vercelli, 4-inch long spice cookies (for recipe see Italy Revisited/Cookies without Nuts")

o Biscotti della salute

o Biscotti Giolitti

o Biscotto della duchessa

o Biscottini di Novara

o Blanc manger, almond cookies

o Bocconcini al cioccolato

o Bonet/Bounet, sometimes described as a chocolate custard, and other times described as a cake layered with chocolate custard

o Bricciolani, shortbread that is spiced with cinnamon, cloves and nutmeg

o Brottie/Brotie, sweet fritters flavored with rum

o Brut e bon/ Brutti ma buoni, almond and/or hazelnut nut clusters [For recipe see Italy Revisited/"Cookies with Nuts"]

o Budino di amaretti, amaretti mold flavored with chocolate bits

o Budino di castagne, pudding [for a variety of recipes from different regions see Italy Revisited/ Puddings and Creams]

O Budino Freddo Giandula, cold gianduia pudding, made with egg yolks, bitter chocolate, hazelnuts and cookies

o Bunet, chocolate pudding made with eggs, milk, amaretti and rum [for recipe see Italy Revisited/Puddings and Creams]

o Busecchina

o Canestrej

o Canestrelli

o Canastrelli di piemonte, cookies made with a special iron

o Canestrelli novesi

o Cannoli di castagne, chestnut cannoli

o Castagnaccio, chestnut cake (for recipe see Italy Revisited/Cakes)

o Ciliege al Barolo, cherries cooked in Barolo wine

o Cioccolatino alpino

o Cioccolatino cremino

o Cioccolatino grappino

o Crescenzin, CHRISTMAS sweet

o Croccanti di marroni, nut nugget

o Crostini Cunesi, toasted bread slices served with chestnuts, sweetened with honey [for recipe see Italy Revisited/Italian Breads and Pizzas]

o Crumiri di Casale

o Dolce della cattedrale

o Dolce di castagne ai savolardi

o Dolce di zucca, pumpkin cake
o Dolce Torino, layered dessert using ladyfingers, chocolate and other flavorings

o Dolce Savoiardo

o Dolcetti Belvedere, vanilla-flavored cream

o Eporediesi, al cacao chocolate hazelnut cookies

o Fiocca

o Focaccia novese, Piedmontese very thin flat bread using yeast

o Focaccia di seirass, sweet yeast dough topped with ricotta

o Gelato di castagne

o Gianduja, hazelnut chocolate dessert

o Intresine

o Lingua di suocera

o Mele alla cream, baked apples with cream sauce

o Monte bianco [for a variety of recipes from different regions see Italy Revisited/Puddings and Creams]

o Mustaccioli, spice nut cookies [for a variety of similar recipes see Italy Revisited/Cookies with Nuts]

o Ossa da mordere, almond cookies, Bones of the dead, made for THE FEAST DAY OF THE DEAD or All Souls' Day (for recipe see Italy Revisited/Cookies with Nuts)

o Palline

o Palpiton, cake flavored with pears and amaretti cookies

o Pan dolce di Cannobio

o Pane dolce di meliga e mele

o Panettini alla Torinese, buns flavored with lemon [For recipe see Italy Revisited/Pastries]

o Panettone basso glassato alle nocciole

o Panettone Piemontese

o Panna cotta, vanilla flavored pudding-like dessert

o Paste di meliga

o Pasticceria mignon della tradizione torinese

o Pesche alla Piemontese, stuffed peaches

o Pie alla Torinese, boiled dessert made with breadcrumbs, milk and eggs, flavored with lemon and orange rind [for recipe see Italy Revisited/Pies and Tarts]

o Pesche alla Piemontese, Stuffed peaches piedmontese style

o Panezza, swirled cornmeal cookies flavored with lemon

o Polenta dolce, sweet polenta cake

o Polenta di Marengo, sponge cake made with cornmeal and potato starch, flavored with lemon

o Salame di castagne

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

o Semifreddo ai marroni

o Semifreddo di pesche ed amaretti, frozen peach and amaretti sweet

o Tartufi di castagne, sweet balls made with chestnuts and rolled in coca powder

o Timballo con le pere alla Piemontese, timbale or pie made with pears, flavored with red wine

o Torta de San Pedar

o Torta del buscajet

o Torta del Palio

o Torta del ravisce

o Torta della sposa, orange-flavored wedding cake

o Torta di castagne

o Torta di Arignano

o Tarta di bacch

o Torta di castagne

o Torta di nocciole, hazelnut cake [for recipe see Italy Revisited/Cakes]

o Torta di pane

o Torta di susine ramassin, cake made with plums

o Torta Giandula, chocolate and hazelnut cake

o Torta matsafam

o Torta palpiton

o Tortelli, sweet CARNIVAL fritters

o Tronco di castagne

o Zabaione, pudding flavored with Marsala

o Zabaglione, cream pudding made with egg yolks and Marsala wine found in other regions of Italy

o Zuccoto di castagne



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 piemontese. Additions and/or corrections are welcomed.

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