Ingredients
The following list of traditional desserts UMBRA includes names of cookies, cakes, fritters, holiday breads, pastries, pies and tarts in alphabetical order:
A
o Attorta o Serpentone
B
o Birbanti
o Biscotti al cioccolata, chocolate biscotti [for a variety of recipes see Italy Revisited/ Cookies with Nuts]
o Bringoli
o Brustengolo
C
o Castagnole, CARNIVAL sweets
o Ciambelle col formaggio, yeast dough taralli-style rings, made with cheese
o Ciambelle dolci di patate, Sweet potato donuts - made with yeast, typically prepared in the area of Colfiorito with local red potatoes boiled and crushed [for recipe see Italy Revisited/"Fritters"]
o Ciarabaldoni, fritters, made without yeast, flavored with anise [For recipe see Italy Revisited/Fritters]
o Ciaramicola, cake flavored with Alkermes liqueur
o Ciaramicola (Perugia) - classic Torcolo that is prepared during the week of Easter. All'impasto typical Torcolo dell'alchermes is added, which produces the characteristic purple color of the slices. The cake is usually covered with a meringue dessert, sprinkled with silver balls and sticks colored sugar.
o Cicerchiata, a honey and almond cake
o Ciriole
o Chiacchiere
o Cicerchiata (mountain Foligno), fritter drizzled with honey
o Cotognata della valnerina
o Crescia di Pasque, a brioche made for EASTER
o Crescia di pasqua col formaggio, savory yeast dough bread flavored with cheese made for EASTER
o Crescionda
o Crostata di pere
o Crostini umbriachi, chocolate flavored bread
F
o Fave dei morti (Perugia) - almond cookies made for the DAY OF THE DEAD (for a variety of recipes see Italy Revisited/Cookies with Nuts)
o Fichi girotti (Amelia), fig based dessert
o Flan di pesche
o Frappe, CARNIVAL fritters [for recipe see Italy Revisited/Fritters]
o Fregnacce
o Frittata pasquale, savory omelet made for EASTER flavored with sausage and blood sausage
o Fritelle al Granturco, sweet fritters using corn flour
o Frittelle di San Giuseppe, pancakes prepared with breadcrumb or rice, mixed with the liquor and fried in hot oil made for ST. JOSEPH DAY [For a variety of recipes see Italy Revisited/Fritters]
o Frustenga, Christmas sweet
G
o Granita di limone, lemon granite
M
o Maccheroni con miele e noci, macaroni with walnuts (whole region) - is a cold dish that is prepared according to the pasta (strangozzi) with a ground-based sweet kernels of nuts, sugar, breadcrumbs and cinnamon. It is consumed during the CHRISTMAS period.
o Maccheroni con le noci (tutta la regione)
o Mazzafegati
o Mostaccioli, spice nut cookies (for a variety of recipes see Italy Revisited/Cookies with Nuts)
N
o Nociata, a sweet similar to nougat, which is prepared with a mixture of honey, nuts, eggs and sugar is common in the area of Massa Martana.
P
o Pampepato ternano
o Panicocoli
o Pan Mostato
o Pan nociato
o Pan pepato (Terni), spicy chocolate-flavored sweet nut bread or cake
o Pane di Strettura
o Passatelli
o Pastocchio
o Pere al sagrantino
O Pergugia Ham & Cheese Pie, savory double crust pie generally served for EASTER (for recipe see Italy Revisited/Pies and Tarts)
o Pici
o Pinoccata [also spelled "Pinocchiatte"), a sweet made with pine nuts
o Pinoccate
o Pinocchiate, pine nut candies
o Pinocchiate o Pinoccate (Perugia), this is a candied paste made of melted sugar and pine nuts, made for CHRISTMAS
o Pinolate
o Pizza di Pasqua, Savory Easter bread (for recipe see Italy Revisited/Holiday Breads)
o Pizza dolce di pasqua, dough and shape very similar to that of panettone, typical of the EASTER period [for a variety of recipes see Italy Revisited/Pies and Tarts]
o Pizza pasquale di formaggio, savory bread made with cheese for EASTER (for similar recipes see Italy Revisited/Holiday Breads)
O Pizzetta alla Perugia, savory double crust ham and cheese pie generally served for EASTER (for recipe see Italy Revisited/Pies and Tarts)
R
o Rocciata (Assisi, Foligno, Spoleto), is a dessert that is vaguely similar toan apple strudel
S
o Salame del re, salame King - sweet cylindrical (sausage) obtained a similar roll to the sponge cake
o Schiacciata al formaggio
o Serpente di todi, serpent-shaped strudel-like tart, flavored with almonds and candied cherries
o Sfrappe or Frappe - CARNIVAL fritters [For a variety of recipes from different regions see Italy Revisited/ Fritters]
o Sfoiadini
o Stinchetti
o Strangozzi
o Strufoli, (not to be confused with the Neapolitan struffoli, which are similar to cicerchiata) - Umbrian sweet prepared for CARNIVAL
T
o Tagliatelle, with sugar and walnuts, a dessert made with pasta and nuts
o Torciglione (Perugia), snake-shaped studel, flavored with almonds, apples and figs, known in Abruzzo and Lazio as "Serpentone Dolce" [for recipe see Italy Revisited/ Pies and Tarts]
o Torcolo, sweet bread made from a yeast dough
o Torcolo San Costanzo (Perugia), this is a bun that is prepared during the FEAST IF SAN COSTANZO (January 29), patron saint of the city of Perugia. The dough is enriched with candied fruit and raisins.
o Torta al formaggio, Umbrian savory cheese bread (for recipe see Italy Revisited/Pies and Tarts)
o Torta di Pasqua, sweet or savory cake, similar to panettone, made for Easter morning breakfast
o Torta al testo
o Tozzetti, chocolate almond cookie slices made with yeast [For recipe see Italy Revistied/ Cookies with Nuts]
U
o Umbricelli
Z
o Zabaglione al profumo di moscato, pudding
o Zuppa inglese, cake [for a variety of recipes see Italy Revisited/Cakes]
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 umbra." Additions and/or corrections are welcomed.
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