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

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Ingredients

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

A
o Amaretti, almond cookies [for a variety of recipes see Italy Revisited/Cookies with Nuts]

o Amaretti della ciccia

o Anise Tarallini, miniature sweet taralli flavored with anise sees (for recipe see Italy Revisited/Taralli Dolci)

o Anise Toast, anise-flavored biscotti, generally fat-free and nut-free (for recipe see Italy Revisited/ Cookies without Nuts)

o Arance al Marsala, oranges flavored with Marsala wine

o Arancie condite, oranges flavored with liqueur


B
o Biancomangiare

o Biscotti a "s"

o Biscotti all' Anaci, anise-flavored biscotti, generally fat-free and nut-free (for recipe see Italy Revisited/Cookies without Nuts)

o Biscotti al latte

o Biscotti alla Marmallata di Mandorle, baked tarts, sometimes presented as sweet ravioli, filled with almond-chocolate stuffing

o Biscotti alla Palermitana, chocolate nut ball cookies from Palermo (for recipe see Italy Revisited/Cookies with Nuts)

o Biscotti bolliti

o Biscotti con pignoli, drop cookies decorated with pine nuts, sometimes made with almond paste

o Biscotti di Cioccolata, chocolate spice cookies similar to mostaccioli cookies (for recipe see Italy Revisited/Cookies with Nuts)

o Biscoti di Giugiulena, cookies topped with sesame seeds (for a variety of recipes see Italy Revisited/Cookies without Nuts)

o Biscotti di Natale

o Biscotti di S. Martino

o Biscotto di Monreale (viscottu ri Murriali)

o Biscotti duri

o Biscotti ennesi, cookies native to Enna

o Biscotti glassati, i viscotta, liffia o mazziati

o Biscotto a Riccio, swirled EASTER cookies from Argrigento, Sicily

o Biscuit Tortoni, frozen dessert [for recipe see Italy Revisited/Cookies with Nuts]

o Buccellato or Buccelato, CHRISTMAS donut-shaped cake, sometimes described as a pastry wreath, filled with nuts and figs

o Braccilatte, a Sicilian version of doughnuts

o Bruccellati, sesame seed cookies

o Buba cu l'uova, EASTER pastries, shaped like baskets, and decorated with eggs (For recipe see Italy Revisited/Holiday Breads)

o Buccellato, CHRISTMAS bread of short pastry filled with dried figs

o Budino di limone, pudding flavored with lemon

o Budino di Rise e Castagne, rise and chestnut pudding

C
o Cannateddi, EASTER sweets incorporating eggs

o Cannoli ripieni, cannoli filled with ricotta and chocolate chips

o Cannoli Siciliani, tube-shaped shells of fried pastry dough filled with a sweet filling usually containing ricotta cheese, is in particular strongly associated with Sicily worldwide [for recipe see Italy Revisited/"Pastries"]

o Cannoli alla canella, cinnamon flavored cannoli

o Cannoli alla crema di caffe, stuffed pastries flavored with coffee

o Cannoli alla Siciliana, stuffed pastrieds flavored with bitter chocolate and candied orange

o Cannolo alla ricotta, cannolo siciliano

o Cassata alla siciliana or Cassata Siciliana, sponge cake layered with creamed ricotta, often flavored with chocolate [for recipe see Italy Revisited/"Cakes"]; can sometimes refer to an ice cream dessert

o Cassata di pistaccio, pistachio ice cream cake

o Cassata di Ricotta alla Siciliana, cake layered with creamed ricotta [for recipe see Italy Revisited/"Cakes"]

o Cassata Gelata, ice cream cake

o Cassateddi or cassatine, sweets filled with ricotta, either fried or baked, sometimes presented as sweet ravioli and sometimes as tarts, generally made for EASTER (for a recipe see Italy Revisited/Pies and Tarts)

o Cassateddi di Calatafirmi, cappidduzzi are a typical sweet ravioli from the region of Trapani, generally served during the EASTER holidays and CARNIVAL; most often the sweet ravioli are filled with sweetened ricottoa, but there are other types of cassateddi that are made with figs, chocolate and almonds

o Cassatella di Agira

o Cassatelle di Pasqua, sweet ricotta Easter fritters

o Cassatella di Sant' Agata ("catanese minnuzzi re Sant' Ajita" in dialect), a pastry shaped to resemble a breast; made for the FEAST DAY OF ST. AGATA, Feb. 5th

o Cassatelle alla Siciliana, sweet fritters [for recipe see Italy Revisited/Fritters]

o Cassatina/Cassatine ripiene, or Cassatine di ricotta, ricotta tarts made with yeast dough, sometimes flavored with lemon and cinnamon [for recipe see Italy Revisited/Calconi]

o Catalani

o Chicchi di caffe

o Chocolate-Hazelnut or Chocolate-Cashew Nut Meringues (for recipe see Italy Revisited/Cookies with Nuts)

o Ciambella di Pasqua, EASTER cake, decorated with hard-boiled eggs [for a variety of recipes from different regions see Italy Revisited/ Holiday Breads]

o Ciambella Siciliana Pasquale, braided Easter bread decorated with eggs (for recipe see Italy Revisited/Holiday Breads)

o Ciarduna

o Cicilia, big bun garnished with boiled eggs

o Cioccolata di Modica

o Colombe pasquali, EASTER holiday cake

o Cotognata, paste made with quince

o Crema di gianduia con panna montata, chocolate hazenut cream pudding

o Crispelle, Crispelli, i crispeddi, dougnut-style fritters

o Crispelle alla benedettina, rice-based fritters (For recipe see Italy Revisited/ "Fritters"]

o Crispelle di Riso alla Benedettina, sweet fried rice balls

o Crispelle di Riso "uso Benedettini," Sicilian ST. JOSEPH sweet fritters, made with yeast, flavored with orange zest
[for recipe see Italy Revisited/ Fritters]

o Crispelle di riso, sweet fritters

o Crostata al mandarino

o Crostata delle Suore di Clausura, orange flavored tart originally made by nuns

o Crostatina di mele

o Cubbaita, Sicilian nougat flavored with sesame and honey

o Cuccia, a pudding made with wheat berries and ricotta

o Cuccia dolce, originally made for the FEAST DAY of ST. LUCY'S, using ricotta

o Cucciddati, Cucciadatu or Cucidati, baked CHRISTMAS pastries or cookies filled with nuts and figs, presented as jellyroll slices or in a variety of shapes, often frosted and decorated with sprinkles (for recipes see Italy Revisited/Cookies with Nuts)

o Cuddura, dove-shaped cookie, made without yeast, presented to travelers [For recipe see Italy Revisited/Holiday Breads]

o Cuddureddi di ricota

o Cuscinetti, savory cheese fritters from Palermo, either served as appetizers on the their own, or served with tomato sauce (for recipe see Italy Revisited/Calconi)

D
o Dita di apotolo, a sweet shaped like a finger, made for the FEAST DAY OF THE DEAD

o Dolce di Castagne e riso, chestnut and rice pudding

o Dolce di ricotta, sweet ricotta pie

F

o Fave dei Morti, bean-shaped cookies generally flavored with almonds, though they are sometimes flavored with pistachios in Sicily made for the Feast Day of the Dead (for a variety of recipes see Italy Revisited/Cookies with Nuts)

o Fiore di Mandorlo, almond and honey cookies made for the Festive of the Flowering Almond tree (for recipe see Italy Revisited/Cookies with Nuts)

o Fiorelli, rose-shaped waffles made with special irons, sometimes sprinkled with icing sugar, other times topped with sweetened ricotta and nuts

o Fragole all'Arancia, strawberries flavored with orange juice

o Frittedde di Frutta, fruit fritters

o Frittelle dolci, sweet fritters [for a variety of recipes from different regions see Italy Revisited/ Fritters]

o Froscia o malassata, ricotta pie

o Frutta di Martorana, marzapane-based delicacy, made for the Day of the Dead

G
o Gelo di mellone

o Gelato di Cocomero, frozen dessert flavored with watermelon

o Geltato di Melone, watermelon icecream

o Gelatina di arrange sang-sang, blood orange gelatin

o Gelatina di mandarino, tangerine gelatine

o Gelato di cocomero, ice cream flavored with watermelon

o Gelo di cocomero, watermelon ice

o Gelo di mandarino, mandarin gelatin

o Gialletti, cookies made with cornmeal

o Giurgiulena, Giuggiulena or Cubaita, CHRISTMAS nougat made with sesame seeds and honey [for recipe see Italy Revisited/"Nougats"]

o Gnocculi di S. Giuseppe, made for the FEAST DAY OF ST. JOSEPH

o Granita di cafee, coffee ice

o Granita di limone, lemon water ice

o Granita Siciliana

L
o Latte di mandorla, almond-based sweet

o Latte dolce fritto

o Latte fritto, fried custard

M
o Mani, bread shaped like a hand made for FEAST DAY OF THE DEAD

o Martorana, marzipan fruit-based sweet traditionally prepared for the Feast of the Dead, Nov. 2nd.

o Melone al Marsala, melon flavored with Marsala

o Mini 'i Virgini

o Mpanatigghi

o Mustazzoli di Erice, almond spiced cookies (for recipe see Italy Revisited/Cookies with Nuts)

o Mustazzuoli, spiced cookies with nuts (for a variety of recipes see Italy Revisited/Cookies with Nuts)


N
o Nespole al vino

o Nucatuli

o Nuciddi 'nchiazzati

o Nuctuli

o Nzuddi

O
o Ossa di morto/ Ossi dei Morti, bones of the dead, almond-based cookies [For recipe see "Cookies with Nuts"]

P
o Palline di bucce d'arancia, orange flavored sweet balls

o i Palummeddi

o Pan di Spagna al'Anice, sponge cake flavored with anise extract

o Panelle, unsweetened fritters made with chickpea flour, flavored with parsley [for recipe see Italy Revisited/Italian Breads and Pizzas]

o Pani di Cena, sweet bread rolls made for Easter

o Panierini di crema, cake flavored with lemon and cream

o Panzarotti con Ricotta e Cioccolata, pastry Easter envelops stuffed with ricotta, flavored with chocolate, (for recipe see Italy Revisited/Calconi)

o Pasta di mandorla, almond paste

o Pasta squadrata

o Pasticcini Ripieni, cream puffs

o Pastifuorti

o Pasticciotti di Ficu Virdi, wafers stuffed with figs and nuts

o Pesche al vino rosso, peaches in red wine

o Petrafennula (or pietrafendola, petrafernula), a sweet using honey and almonds, originally made for the Feast of the Immaculate Conception and for the Christmas holidays

o Picciddati di natale, CHRISTMAS pastries filled with dried figs and nuts

o Pignolata, sweet, sometimes described as a cake, often covered with chocolate and served on New Year's Eve in Messina

o Pignolata glassata, large cone-shaped sweets, often fried, flavored with lemon and chocolate icing originally made for Carnival mostly in Sicily and also in Calabria [for recipe see Italy Revisited/Fritters]

o Pignolata della costa

o Pignolata Siciliana, a meringue-style dessert

o Pignoli, pine nut clusters [for a variety of recipes from different regions see Italy Revisited/Nougats]

o La Pizzicata, sweet fritters flavored with lemon and orange zest (for recipe see Italy Revisited/"Fritters")

o Profiteroles, minature cream puffs

o Pupa di zucchero [pupaccena] figures of men and women, made for THE DAY OF THE DEAD, representing relatives who have passed away

o Pupa cu l'ova, cookies shaped like a doll, decorated with eggs, given to children at EASTER

o Pupi di zucchero, candy dolls given to children on THE FEAST DAY OF THE DEAD

R

o Ricotta fritters, sweet fritters flavored with lemon zest
o Ricotta pie, using ricotta, eggs and sugar (for recipe see Italy Revisited/Pies and Tart)

S
o Saint Agatha's nipples, cookies shaped to look like breasts in honor of St. Agatha, a virtuous woman

o Salame di cioccolato, sweet shaped like a salami [For recipe see Italy Revisited/ "Cookies with Nuts"]

o Salierine, baked almond chocolate tarts

o Setteveli

o Sfincia, Sfinci or Sfinge di San Giuseppe, Sicilian fried pastries, sometimes presented as crullers, other times as cup cakes, filled with sweetened ricotta made for FEAST DAY OF ST. JOSEPH (for recipe see Italy Revisited/Fritters)

o Sfincione

o Sfincioni di riso, fried rice cakes

o Sfinciuni di San Giuseppe, sweet fritter made for the FEAST DAY OF ST. JOSEPH

o Sicilian Cassato, sponge cake layered with sweetened ricotta [for recipe see Italy Revisited/Cakes]

o Spicchiteddi

o Spuma gelata di crema, iced mouse

o Spumette di Nocciole, hazelnut meringues

o Sorbetto all'arancia

o Sospiri di Monaca, Nun's sighs, hazelnut meringues cookies

T
o Taralli with Anise Seeds, Sicilian sweet tarallini made without yeast, flavored with anise seeds (for recipe see Italy Revisited/Taralli Dolci)

o Teste di Turchi (Turks' Heads), pastries, often presented in the shape of a Turkish hat, sometimes fried and topped with custard (for recipe see Italy Revisited/Pastries)

o Torrone di Caltanissetta, turruni, nut nougats

o Torrone di Natale, CHRISTMAS nut nougats [for a variety of recipes from different regions see Italy Revisited/Nougats]

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

o Torta all arancia, orange flavored cake

o Torta al caffe

o Torta di mandorle, almond-based sweet [for a variety of recipes from different regions see Italy Revisited/Cakes]

o Torta di ricotta, sweet cheese pies generally made for Easter [for a variety of recipes see Italy Revisited/Pies and Tarts]

o Torta di Briciole e Ricotta, ricotta cheese pie flavored with chocolate and pine nuts

o Torta di pistacchio, a cake incorporating pistachio nuts [for recipe see Italy revisited/Cakes]

o Torta rustica, savory cheese pie

o Torta Setteveli

o Trionfo di gola

V
o Vestidduzze di pasta e mandorla

Z
o Zabaione, Marsala flavored custard

o Zeppole di riso, or Zeppole di San Giuseppe, made with rice and honey for the FEAST DAY OF ST. JOSEPH [for a variety of zeppole recipes see Italy Revisited/"Fritters" and Italy Revisited/"Pastries"]

o Zuccata, stewed pumpkin sweetened with sugar, flavored with cinnamon [For recipe see Italy Revisited/Puddings and Creams]



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 siciliana." Additions and/or corrections are welcomed.

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