Ingredients
The following list of traditional desserts VENETA includes names of cookies, cakes, fritters, holiday breads, pastries, pies and tarts in alphabetical order:
A
o Albicocche
o Aranci caramellizzati, carmelized oranges
B
o Baicoli, twice-baked cookies made with yeast dough [For recipe see Italy Revisited/"Cookies without Nuts"]
o Baicoli Veneziani, Doge's cookies made with yeast
o Biscuits alla Veronese, orange-flavored cookies from Verona [for recipe see Italy Revisited/Cookies without Nuts]
o Brasadelo, yeast cake flavored with lemon zest and raisins [for recipe see Italy revisited/"Cakes"]
o Bialletti, cornmeal cookies
o Biscotti veneziani
o Brutti ma buoni, ugly but nice almond cookies
o Brassadella
o Budino di Prugne, pudding
o Budino di zucca, pumpkin pudding
o Bussola Forte, Spice Cake using nutmeg, cinnamon and white pepper [For recipe see Italy Revisited/"Cakes"]
o Bussolai, "butter" cookies
C
o Cake alla Veneziana, chocolate almond cake (for recipe see Italy Revisited/Cakes]
o Ciambella di ricota
o Chiacchiere veneziane, CARNIVAL fritters [for recipe see Italy Revisited/Fritters]
o Colomba Pasquale, a dove-shaped yeast cake which is now popular throughout Northern Italy during the EASTER Holidays Essi or Burane ("S" shaped cookies) [For a recipe see "Cookies without Nuts"]
o Coppette di uova fragola, red grapes and quince desert, flavored with red wine
o Crema con le fragole, strawberry zabaglione
o Crema fritta alla Veneziana
o Crema fritta all veneta, fried custard pieces
o Crepes alle pere carmellate
o Crespelle alla crema d'arancia
o Crostoli or grostoi , sweet fritters often made for Carnival festivities [for recipe see Italy Revisited/Fritters]
D
o Dolce alle mandorle
o Dolce ciocori
F
o Fartaies, sweet fritters flavored with Grappa
o Faschingskrapfen, fried sweet ravioli (round shaped), using yeast dough, filled with apricot jam or Maraschino cherries
o Fave dei Morte, almond cookies served on THE FEAST DAY OF THE DEAD [for recipe see Italy Revisited/Cookies with Nuts]
o Favette, bean-shaped sweet fritters flavored with rum (for recipe see Italy Revisited/Fritters)
o Favette dei Morte, cookies made for THE DAY OF THE DEAD (November 2nd)
o Focaccia veneta, Venetian holiday bread flavored with marsala, citrus and vanilla
o Focaccine Veneziane, Venetian sugar buns
o Fregolata or fregolotta, cookies using almonds
o Fried Cream [for a variety of recipes see Italy Revisited/Puddings and Creams]
o Fritole, fritters made with yeast dough, flavored with rum
o Fritole di Carnevale, ricotta-based fritters made for CARNIVAL [for recipe see Italy Revisited/Fritters]
o Frittelle alle mele, apple fritters
o Fugassa de pasqua, EASTER cake made with yeast dough and topped with slivered almonds [for recipe see Italy Revisited/Holiday breads]
o Fugazz, a sweet bread
G
o Galani, CARNIVAL fritters
o Gialletti or Zaleti, cornmeal cookies
o Grostoi or crostoli, CARNIVAL fritters
K
o Kaiserschmarrn or kaiserschmarin, pancakes flavored with apples and raisins
L
o Lasagna da fornel, sweet lasagna flavored with apples, figs and walnuts
M
o Mandorlato di cologna veneta, almond nougat
o Marmellata di castagne, chestnut marmalade
N
o Nadalin or natalino, sometimes called Pandore, CHRISTMAS yeast cake
o Natalizia, Christmas holiday bread
O
Olive Oil Cake, pound-style cake using olive oil, flavored with lemon and orange zest
P
o Pandore, a golden colored yeast cake sometimes shaped like a star, made for CHRISTMAS festivies [for a variety of recipes see Italy Revisited/ Holiday Breads]
o Pandoro di Verona, a golden colored yeast dough cake flavored with vanilla from Verona served during the CHRISTMAS holidays [for recipe see Italy Revisited/Holiday Breads]
o Pazientina, cake layered with almond cream
o Pesche scaligere
o Pevarini di tregnago
o Pinza, holiday bread, served for EPIPHANY celebrations
o Polentina di cittadella, yeast dough sponge cake
o Potizza alla frutta secca, Slavic fruit cake
R
o Ricotta Pie, Venetian style (for recipe see Italy Revisited/Pies and Tarts)
o Rose fritte, rose-shaped sweet fritters
S
o Schiacciata, flatbread flavored with sugar
o Sfogliatine di villafranca, puff pastries
o Sosole, Carnival fritters
o Stiacciata
o Strangolapreti, cake flavored with nuts and orange zest
T
o Tiramisu, an Italian dessert often made with ladyfingers and cheese, flavored with coffee and chocolate [for a variety of recipes see Italy Revisited/ "Cakes"]
o Torta de noci
o Torta delle rose, rose-shaped sweet yeast dough cake, flavored with vanilla and lemon [for recipe see Italy Revisited/Cakes]
o Torta di mele, apple tart flavored with Mostarda
o Torta di noxe, pie made with walnuts, flavored with caramel
o Torta di patate dolci, cake made with sweet patatoes
o Torta fregolotti, cake or extra large cookie (sliced) made with almonds, flavored with lemon peel and liquer
o Torta sabiosa or Torta Sabbiosa, cake made with potato starch
V
o Venetian Cake [for recipe see Italy Revisited/"Cakes"]
o Venetian cookies, made with almonds (for recipe see Italy Revisited/"Cookies with Nuts")
W
o Widows' kisses (witwe kusse), almond or walnut macaroons, flavored with citron
Z
o Zaletti or Zaleti, Zaetti, or Gialetti, tea biscuits made with corn flour [for variety of recipes see Italy Revisited/ Cookies without Nuts]
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 venta" which includes "Cucina veneziana." Additions and/or corrections are welcomed.
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