Ingredients
List of Desserts by Region -- Veneto
A
o Albicocche
B
o Baicoli, twice-baked cookies made with yeast dough [For recipe see Italy Revisited/"Cookies without Nuts"]
o Biscotti veneziani
o Brassadella
o Budino di Prugne
o Bussola Forte, Spice Cake using nutmeg, cinnamon and white pepper [For recipe see Italy Revisited/"Cakes"]
o Bussolai, "butter" cookies
C
o Ciambella di ricota
o Chiacchiere veneziane, 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 Crema fritta alla Veneziana
o Crepes alle pere carmellate
o Crespelle alla crema d'arancia
o Crostoli, sweet fritters [for recipe see Italy Revisited/Fritters]
D
o Dolce alle mandorle
o Dolce ciocori
F
o Fartaies
o Fave dei Marte, almond cookies served on All Souls day [for recipe see Italy Revisited/Cookies with Nuts]
o Favette dei Morte, beans of the dead, made for All Souls Day
o Fregolata, cookies using almonds
o Fried Cream
o Fritole di Carnevale, ricotta-based fritters made for Carnival [for recipe see Italy Revisited/Fritters]
o Frittelle alle mele
o Fugazz, a sweet bread
G
o Galani, Carnival fritters
K
o Kaiserschmarrn
M
o Mandorlato di cologna veneta
o Marmellata di castagne
N
o Nadalin, sometimes called Pandore, Christmas yeast cake
o Natalizia, Christmas holiday bread
P
o Pandore, a golden colored yeast cake sometimes shaped like a star, made for Christmas festivies
o Pazientina
o Pesche scaligere
o Pevarini di tregnago
o Pinza, holiday bread, served for Epiphany celebrations
R
o Rose fritte
S
o Stiacciata
T
o Torta de noxe
o Torta di patate dolci
o Torta sabiosa
Z
o Zaetti
o Zaletti or Zaleti, tea biscuits made with corn flour
Directions
Notes
Additions and/or corrections to the list of desserts are welcomed. |
