Tiramisu
You probably heard or eat this dessert. Tiramisu is one of the most popular all over the world, but it came from Veneto, Italy. It is a layering coffee cake with sponge finger biscuits with a rich cream of mascarpone cheese, eggs, and sugar. If you want to add some extra flavor just add a little bit of liqueur.
Bonet
Bonet is a custard-like, traditional dessert from Piedmont, made from eggs, sugar, milk, cocoa, and rum or Cognac, amaretto biscuits and hazelnuts. They have a shape of a curvy hat given from traditional conical copper mold. This is the dessert you should eat cold.
Barozzi cake
This cake is named after a famous architect from the region Emilia-Romagna, Jacopo Barozzi in 1907, and it is made from almonds, peanuts, coffee, and dark chocolate. Barozzo cake was first made in Vignola, a small village near Modena, by the pastry chef, Eugenio Gollini. Eugenio’s uncle made a trademark of this cake, and help to become the region’s most famous culinary creation.
Budino di Riso
This is an amazing dessert made from tart and custard, often eaten in Tuscany for breakfast, or an afternoon snack. They have a shape of a boat or a shell filled with creamy rice pudding with lemon zest or Sambuca, an anise-flavored liqueur.
Zuppa Inglese
How come one of the most famous Italian desserts was named after England? There are rumors that chefs want to recreate an English trifle for the Dukes of Este, the ruling family of Ferrara. Today, the recipe is well-known all over the world; several layers of sponge cake are dipped in a bowl filled with Alchermes (a herbal liqueur), crema made from a thick, lemon-scented egg custard, and chocolate cream or a fruit compote.
Crostata ricotta e visciole
This is the most famous Roman Jewish traditional dessert. It is a tart filled with ricotta cheese between two layers of pastry and sour black cherries. The original recipe was created in the eighteenth century, and today in Roman trattorias you can find different versions of this tart.
Sfogliatelle
Sfogliatelle is a crisp, multi-layered and crinkled shell of thin puff pastry originally made in Naples. In modern versions of this dessert, you can find a softer and smooth shortcrust, in a shape of a lobster tail and filled with a luscious mix of ricotta cheese, semolina, sugar, eggs, and candied citrus.
