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X X Lists of Italian Dishes and Desserts by Region
Traditional Desserts of Calabria
Originated from: Calabria, Italy
Occasion: Any time & special times
Contributed by: Image courtesy of Wikipedia

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Ingredients

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

A
o Anicini

B
o Biscotti al cioccolato con pepe nero, biscotti flavored with chocolate and black pepper

o Biscotti alle mandorle e al miele, biscotti using almonds and honey [for a variety of similar biscotti recipes incorporating almonds and honey see Italy Revisited/Cookies with Nuts]

o Biscotti di Pasqua, sweet taralli made for Easter, often glazed

o Budino di Mandorle, almond pudding [for a variety of similar recipes see Italy Revisited/"Puddings and Creams" as well as, Italy Revisited/"Pies and Tarts"]

o Bocconoti/Bocconotto/Bocconotti/Buccunottu, Southern Italian stuffed sweets often filled with custard and jam; in Puglia they're flavored with almonds and cherries and served at CHRISTMAS; in Calabria they're generally known as "buccunottu" and served at EASTER; sometimes the sweets are shaped as sweet ravioli, and sometimes they're presented as elongated cup cakes; these sweets are also popular in Abruzzo and Molise. ("For a variety of recipes see Italy Revisited/Calconi)

o Buccellati, sometimes named ciambelle con le uova, EASTER taralli style rings decorated with hard-boiled eggs

o Buccunottu of Amantea and Campora San Giovanni, stuffed oval shape sweet filled with chocolate, toasted almonds, flavored with cinnamon and cloves, prepared for EASTER

o Bucconotto/Bucchinotto of Mormanno, sweet 4 cm in diameter filled with chocolate and jam, dusted with icing sugar, part of list of PAT from Marmanno, province of Cosenza

o Buffeddi

C

o Calzangie, Calzoni-style stuffed pastries often made for CHRISTMAS and the Feast Day of St. Joseph [for a variety of recipes from different regions see Italy Revisited/"Calconi"]

o Calzone di San Leonardo, made for the Feast Day of San Leonardo [for recipe see Italy Revisited/"Calconi"]

o Cannariculi, sweet fritters dipped in honey or mosto cotto made for the CHRISTMAS holidays and in some areas also for Carnival [For recipe see Italy Revisited/"Fritters"]

o Cannariculi al vino cotto, traditional CHRISTMAS fritters with mosto cotto [for a variety of similar recipes see Italy Revisited/"Fritters"]

o Cannoli, i cannola, cannoli-style pastries [for a variety of similar recipes see Italy Revisited/Pastries]

o Cannoli Morbidi

o Caucini, Calzoni-style stuffed pastries often made for CHRISTMAS and the Feast Day of St. Joseph [for a variety of recipes from different regions see Italy Revisited/ "Calconi"]

o Cartellate, carteḍḍate or cartellate (in the Apulian dialect Carteddate or scart'llat , cartiddati or p?ttue or klustr or even sfringioli crustole or Nevole in Calabria , or roses or crispedde in Basilicata or sskarteddete) are , paper thin CHRISTMAS rose-shaped fritters, topped with honey, mosto cotto, colored sprinkles or cinnamon [for a variety of recipes see Italy Revisited/Fritters]

o Chinulille

o Ciambelle, Easter pastries decorated with an egg [for a variety of similar recipes see Italy Revisited/ "Holiday Breads"]

o Ciambelle dolci, sweet yeast dough EASTER bread decorated with eggs
o Ciambelline campagnole

o Ciambelline ngiloppate

o Ciccitielli, sweet fritters flavored with honey

o Cicerchiata, CHRISTMAS sweet

o Circirata, sweet fritters

o Coppa deliziosa

o Cotognata

o Crema alle nocciole, nut-based cream [for a variety of similar recipes see Italy Revisited/ "Puddings and Creams"]

o Crema di ricotta con mirtilli, pudding [for a variety of similar recipes see Italy Revisited/ "Pies and Tarts" and "Italy Revisited/ "Creams and Puddings"]

o Crema reggina

o Crispeddhi

o Crispelle salate, crispeddhe

o Crispelle dolci, crispeddhe, fritters [for a variety of similar recipes see Italy Revisited/Fritters]

o Crocette, baked stuffed dried figs shaped like a cross

o Crostata alla crema di limone, pie or tart filled with lemon-filled cream

o Crostini di grano

o Crustuli

o Cuccia

o Cuddhuraci, Cuddhura or Cudduraci, 'Nguti, EASTER sweets made in the shapes of animals or flowers, decorated with eggs [For recipe see Italy Revisited/ Holiday Breads]

o Cuddrurieddri or cullurialli, served for the Feast Day of the Immaculate Conception and CHRISTMAS festivities, donut-shaped sweets

o Cugghuraci or guti di Pasqua, Easter sweets

o Cullurelli, Calabrian donut-shaped CHRISTMAS EVE fritters
using yeast dough [for recipe see Italy Revisited/Fritters]

o Cupeta, torrone typical of Montepaone, nut nougat prepared with honey, sesame and cooked wine.

o Cururicchi

o Cuzzupa/Cuzzupe di pasqua, made for EASTER

D
o Dita d'apostolo, cookies

o Dolcetti con l'uva passa, cookies flavored with walnuts and raisins

o Dolcetti di mandorle, almond cookies

o Dolci natalizi, CHRISTMAS cookies made into various shapes


F
o Fichi al cioccolato, stuffed figs in chocolate

o Fichi in Sciroppo, figs flavored with rum syrup

o Fichi ripieni, fresh figs stuffed with nuts, flavored with chocolate

o Fichi ricoperti al cioccolato, dried figs stuffed with almonds and coated with chocolate [for a variety of similar recipes see Italy Revisited/ "Nougats"]

o Fichi ripieni, dried figs often filled with walnuts and chocolate [for a variety of similar recipes see Italy Revisited/ "Nougats"]

o Frese bianche

o Frese integrali

o Frise al peperoncino

o Focaccia di uva passa, served at CHRISTMAS

o Focacce con le uova

o Fogone, savory cheese-stuffed Easter pastries

G
o Gelato di frogole alla napoletana, Neapolitan strawberry ice cream

o Giurgiulena, Giuggiulena or Cubaita, sesame seed CHRISTMAS nougat (for recipe see Italy Revisited/"Nougats"]

o Ginetti

o Granita, scirobetta

o Grispelle, fried pancake-like sweets [for a variety of recipes from different regions see Italy Revisited/"Fritters"]

L
o Lestopitta

o Liquirizia

o Liquirizia alla menta

o Liquirizia all'anice

H
o Hiaune, sweet or savory cheese-stuffed pastries made for EASTER [For a variety of similar recipes from other regions see Italy Revisited/ "Fiodone"]

M
o Mele nel nido

o Mastazzuolu, Nzuddha, or Nzudda, often made in various forms, including fish, birds, figures of women and snakes; associated with THE FEAST OF OUR LADY OF CONSOLATION

o Mastazzolu, Mostaccioli, Mustaccioli, spice cookies using almonds, honey and sometimes chocolate [For recipes see Italy Revisited/"Cookies with Nuts"]

o Monaceddi, boiled eggs flavored with cocoa and then fried

o Morticeddhi, frutti alla martorana

o Mostaccioli con Mandorle [Mostaccioli/Mustaccioli], spice cookies using almonds, honey and sometimes chocolate [For a variety of recipes see Italy Revisited/"Cookies with Nuts"]

o Mostacdioli di vin cotta, spice cookies flavored with vin cotto

o Mozzetti

o Mustazzola [Mostaccioli/Mustaccioli], cookies using almonds, honey and sometimes chocolate [For a variety of recipes see Italy Revisited/"Cookies with Nuts"]

N
o Nacatole

o Nepitelle, baked crescents or round-shaped pastries, filled with nuts, walnuts and orange marmalade or other combinations of fillings, traditionally made for CHRISTMAS (For recipes see Italy Revisited/"Calcioni")

o Nnacatuli, sweet fritters flavored with vanilla

o Nzuddha, Nzudda or Mastazzuolu, often made in various forms, including fish, birds, figures of women and snakes; associated with THE FEAST OF OUR LADY OF CONSOLATION

o 'Nzullini

O
o Ossa di morto, ossa i mortu, almond-based cookies that look like bones of the dead, served on All Souls' Day [for a variety of similar recipes see Italy Revisited/Cookies with Nuts]

P
o Pagnottine Brusche , savory cheese-flavored no-yeast bread buns [for recipe see Italy Revisited/X Italian Breads and Pizzas]

o Pan di Spagna di Dipignano [for a variety of Pan di Spagna recipes see Italy Revisited/Cakes]

o Pane al miele di Cerzeto

o Pane con la giuggiulena

o Pane casereccio

o Pane di castagne

o Pane di pellegrina

o Pane di segale di Canolo

o Panzerotini dolci [for a variety of similar recipes see Italy Revisited/Calconi]

o Passulate

o Pastiera, sweet ricotta Easter pie (for a variety of recipes see Italy Revisited/Pies and Tarts)

o Paste con lo zucchero

o Pesca

o Petrale, Petrali, sweet ravioli or biscuits stuffed with figs, walnuts, almonds, sometimes flavored with orange peel and tangerine

o Petrali Natali, CHRISTMAS biscuits

o Pezzo duro

o Pignoccata al miele, honey glazed ball-shaped fritters made with yeast dough for CARNIVAL festivities

o Pignolata con la glassabianca e al cioccolato, fritters flavored with chocolate

o Pignolata, a cone-shaped pastry made of dough balls often flavored with chocolate and lemon-flavored icing [for similar recipes see Italy Revisited/"Fritters"]

o Pignolata al miele [From Italian Wikipedia], The honey-flavored pignolata is a sweet of some areas of southern Italy, mainly in Calabria . It is very similar to struffoli, from which it differs in the shape of a cone and it is fried in lard, also present in the mixture. It is traditionally used during the celebrations of Carnival. The cake is made from balls of dough fried and covered with honey. In Reggio is presented in the form of a pine cone, hence its name. Recently used to add colored sugar to decorate the cake. According to a recent study, the cake can be traced back to very ancient ritual of pagan times, prior to the Saturnalia, when men would celebrate the beginning of spring disguised as animals, bear, wolf, deer etc. indulging in great eating and drinking, parties that gave rise to the carnival, then moved into the Christian era. On those occasions, a cake covered with honey and pine cone shaped symbolized the awakening of the forest.

o Pignolata glassata, a large cone-shaped sweet made of dough balls, 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 crispelle

o Pipareddhi, or Piparelle, spicy biscotti made with almonds (for recipe see Italy Revisited/Cookies with Nuts)

o Pitta, bread

o Pitta ciu casarica, facaccia or double crust pie filled with ricotta and other cheeses as well as eggs and soppressata

o Pitte con Niepita, Baked Calabrian turnovers filled with wine grape marmalade and ground walnuts originally made for the CHRISTMAS holidays (For recipe see Italy Revisited/Calconi)

o Pitta cu passuli, served at CHRISTMAS

o Pitta della madonna, baked filled pastries made for the Feast day of the Madonna on May 8th

o Pitta 'mpigliata

o Pitta 'nchiusa

o Pitta le cuzzupe

o Pitta San Martino

o Pitte San Martino, some cookbooks describe this sweet as being another name for "le susumelle," oval shaped Christmas cookies, using yeast, sometimes flavored with raisins or candied fruit (for recipe see Italy Revisited/Cookies without Nuts), some other cookbooks describe this as being a "petrali" which is a round-shaped sweet ravioli filled with dried figs and almonds

o Pizza alla reggina

o Pizza di maggio

o Pizzi ccu niebiti

o Pizziccul'ova

o Polentina, cake made with cornmeal, flavored with orange juice

o Prugne Farcite, stuffed prunes


R
o Rafioli

o Ravioloni di ceci, fried sweet ravioli filled with chickpeas

S
o Salamino dolce, sweet shaped like a salami, often flavored with chocolate [for a variety of recipes see Italy Revisited/Cookies with Nuts]

o Sammartina or Sammartine, flan flavored with nuts

o Sanguinaccio al cioccolato, sweet using fresh pig's blood

o Scaldatelle, scaldateddi

o Scalette, sweet CHRISTMAS fritters shaped like spirals to appear like a stair case to heaven (for recipe see Italy Revisited/Fritters)

o Scaliddri, fried dough [For recipe see "Fritters"]

o Scalille or scalidde, fried honey-sweetened fritters

o Scavuniscu, cake made with semolina flour and almonds, flavored with orange zest

o Sguta, Easter sweet

o Sorbetto al bergamotto

o Sospiri di monaca

o Stelline di Natale

o Stracetti

o Stomatitis, dry biscuit of caramelized sugar, flour, oil, cloves and cinnamon

o Stomatico

o Stroncatura, struncatura

o Susumelle, CHRISTMAS oval-shaped biscuits using yeast, sometimes flavored with lemon, raisins or candied fruit; some recipes include almonds, others do not [for a nut-free recipe see, Italy Revisited/"Cookies without Nuts] N.B. Nowadays most North American cookbook writers suggest that the word, "Susmelle/Susmelli" refers to Calabrian Christmas cookies but it appears that in Italy the word, "Susmeli/Susmelle" can also refer to stuffed calzone-style pastries from the Abruzzo region (for a recipe from the Abruzzo region see Italy Revisited/Calcioni)

T
o Tadales, Easter twists or braided sweets, often decorated with eggs (for recipe see Italy Revisited/Fritters)

o Taralli bianchi [for a variety of similar recipes made with all purpose white flour see Italy Revisited/Taralli and Italy Revisited/Taralli Dolci]

o Taralli morbidi

o Taralli di Soriano, sweet taralli made with yeast, flavored with honey, braided, often shaped like an S (for recipe see Italy Revisited/Taralli Dolci)

o Tarallini ai semi di anice, bite-sized anise-flavored taralli [for a variety of similar recipes see Italy Revisited/Taralli and Taralli Dolci]

o Tarallini ai semi di finocchio, bite-sized fennel-flavored taralli [for a variety of similar recipes see Italy Revisited/Taralli]

o Tarallini al peperoncino

o Tordilli, Turdiddri, Turtiddi, Turdilli, Turdiddri or Turdilli (Calabrian CHRISTMAS fritters,, fritters flavored with wine, cinnamon and honey, generally made for the Christmas holidays [For recipe see Italy Revisited/ "Fritters"]

o Torrone di semi di sesame, nougat made with almonds and sesame seeds and honey

o Torta all' arancia, orange flavored cake, sometimes with pine nuts

o Torta con le prugne, sponge cake flavored with prunes

o Torta di frutta secca, cake using dried fruits

o Torta di Noci, walnut cake

o Tartine di sanguinaccio, tratini i sanguinacciu, pudding, made with fresh pig's blood and chocolate

o Tartufo di Pizzo

o Torta Gialla Padana

o Torroncino [for a variety of similar recipes see Italy Revisited/Cookies with Nuts and Italy Revisited/Nougats]

o Torrone a poglia con mandorle, turruni [for a variety of similar recipes see Italy Revisited/Nougats]

o Torrone di arachidi con zucchero

o Torrone gelato, Turruni gelatu, almond and candied fruit nougat, not frozen as name might suggest

o Torta reggina, double-crust pie filled with fruit

o Turdilli, fried CHRISTMAS sweets, shaped like gnocchi, drizzled with honey [for recipe see Italy Revisited/Fritters]

o Turruni gelatu

U
o Uova alla monacella, Nuns' eggs, re-fried hardboiled eggs, with sweet stuffing

X
o xialuni

Z
o Zeppole a Vento, fried pastries coated with honey

o Zeppole calabresi, donut-style sweet fritters often for the FEAST DAY OF ST. JOSEPH [for a variety of Zeppole recipes from different regions see Italy Revisited/"Fritters" and Italy Revisited/"Pastries"]

o Zzippulii, zuppuli di San Giuseppi, zepppole made for the FEAST DAY OF ST. Joseph [for a variety of zeppole recipes see Italy Revisited/"Fritters" and Italy Revisited/"Pastries"]

o Zulli



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 Calabrese." Additions and/or corrections are welcomed.

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