Ingredients
The following list of traditional desserts PIEMONTESE includes names of cookies, cakes, fritters, holiday breads, pastries, pies and tarts in alphabetical order:
A
o Albesi al Barolo, chocolate hazelnut cookies
o Amaretti, almond based cookies [for a variety of recipes from different regions see Italy Revisited/Cookies with Nuts]
B
o Baci di dama, A Lady's Kiss, a hazelnut nut cookie with cream filling [for recipe see Italy Revisited/"Cookies with Nuts]
o Baci di dama di Tortona
o Baci di Cherasco
o Bicciolani, spice cookies (For recipe see Italy Revisited/"Cookies without Nuts")
o Bicciolani di Vercelli, 4-inch long spice cookies (for recipe see Italy Revisited/Cookies without Nuts")
o Biscotti della salute
o Biscotti Giolitti
o Biscotto della duchessa
o Biscottini di Novara
o Blanc manger, almond cookies
o Bocconcini al cioccolato
o Bonet/Bounet, sometimes described as a chocolate custard, and other times described as a cake layered with chocolate custard
o Bricciolani, shortbread that is spiced with cinnamon, cloves and nutmeg
o Brottie/Brotie, sweet fritters flavored with rum
o Brut e bon/ Brutti ma buoni, almond and/or hazelnut nut clusters [For recipe see Italy Revisited/"Cookies with Nuts"]
o Budino di amaretti, amaretti mold flavored with chocolate bits
o Budino di castagne, pudding [for a variety of recipes from different regions see Italy Revisited/ Puddings and Creams]
O Budino Freddo Giandula, cold gianduia pudding, made with egg yolks, bitter chocolate, hazelnuts and cookies
o Bunet, chocolate pudding made with eggs, milk, amaretti and rum [for recipe see Italy Revisited/Puddings and Creams]
o Busecchina
C
o Canestrej
o Canestrelli
o Canastrelli di piemonte, cookies made with a special iron
o Canestrelli novesi
o Cannoli di castagne, chestnut cannoli
o Castagnaccio, chestnut cake (for recipe see Italy Revisited/Cakes)
o Ciliege al Barolo, cherries cooked in Barolo wine
o Cioccolatino alpino
o Cioccolatino cremino
o Cioccolatino grappino
o Crescenzin, CHRISTMAS sweet
o Croccanti di marroni, nut nugget
o Crostini Cunesi, toasted bread slices served with chestnuts, sweetened with honey [for recipe see Italy Revisited/Italian Breads and Pizzas]
o Crumiri di Casale
D
o Dolce della cattedrale
o Dolce di castagne ai savolardi
o Dolce di zucca, pumpkin cake
o Dolce Torino, layered dessert using ladyfingers, chocolate and other flavorings
o Dolce Savoiardo
o Dolcetti Belvedere, vanilla-flavored cream
E
o Eporediesi, al cacao chocolate hazelnut cookies
F
o Fiocca
o Focaccia novese, Piedmontese very thin flat bread using yeast
o Focaccia di seirass, sweet yeast dough topped with ricotta
G
o Gelato di castagne
o Gianduja, hazelnut chocolate dessert
I
o Intresine
L
o Lingua di suocera
M
o Mele alla cream, baked apples with cream sauce
o Monte bianco [for a variety of recipes from different regions see Italy Revisited/Puddings and Creams]
o Mustaccioli, spice nut cookies [for a variety of similar recipes see Italy Revisited/Cookies with Nuts]
O
o Ossa da mordere, almond cookies, Bones of the dead, made for THE FEAST DAY OF THE DEAD or All Souls' Day (for recipe see Italy Revisited/Cookies with Nuts)
P
o Palline
o Palpiton, cake flavored with pears and amaretti cookies
o Pan dolce di Cannobio
o Pane dolce di meliga e mele
o Panettini alla Torinese, buns flavored with lemon [For recipe see Italy Revisited/Pastries]
o Panettone basso glassato alle nocciole
o Panettone Piemontese
o Panna cotta, vanilla flavored pudding-like dessert
o Paste di meliga
o Pasticceria mignon della tradizione torinese
o Pesche alla Piemontese, stuffed peaches
o Pie alla Torinese, boiled dessert made with breadcrumbs, milk and eggs, flavored with lemon and orange rind [for recipe see Italy Revisited/Pies and Tarts]
o Pesche alla Piemontese, Stuffed peaches piedmontese style
o Panezza, swirled cornmeal cookies flavored with lemon
o Polenta dolce, sweet polenta cake
o Polenta di Marengo, sponge cake made with cornmeal and potato starch, flavored with lemon
S
o Salame di castagne
o Savoiardi, ladyfinger cookies [for a variety of recipes see Italy Revisited/ Cookies without Nuts]
o Semifreddo ai marroni
o Semifreddo di pesche ed amaretti, frozen peach and amaretti sweet
T
o Tartufi di castagne, sweet balls made with chestnuts and rolled in coca powder
o Timballo con le pere alla Piemontese, timbale or pie made with pears, flavored with red wine
o Torta de San Pedar
o Torta del buscajet
o Torta del Palio
o Torta del ravisce
o Torta della sposa, orange-flavored wedding cake
o Torta di castagne
o Torta di Arignano
o Tarta di bacch
o Torta di castagne
o Torta di nocciole, hazelnut cake [for recipe see Italy Revisited/Cakes]
o Torta di pane
o Torta di susine ramassin, cake made with plums
o Torta Giandula, chocolate and hazelnut cake
o Torta matsafam
o Torta palpiton
o Tortelli, sweet CARNIVAL fritters
o Tronco di castagne
Z
o Zabaione, pudding flavored with Marsala
o Zabaglione, cream pudding made with egg yolks and Marsala wine found in other regions of Italy
o Zuccoto di castagne
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 piemontese. Additions and/or corrections are welcomed.
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