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Desserts that start with the letter k


23 Desserts That Start With K (Delicious List)

There are a lot of delicious desserts out there, and it can be hard to choose just one. But we’ve got good news: We put together this list of sweet treats that start with the letter K!

From key lime pie to kiwi fruit, we’ve got something for everyone. So, what are you waiting for? Start browsing this list of desserts that start with K and find the perfect treat!

Contents

  • 1 Kalathappam
  • 2 Kentucky jam cake
  • 3 Kyiv cake
  • 4 Kladdkaka
  • 5 Kornigou
  • 6 Kouign-amann
  • 7 Kuchen
  • 8 Kaju Katli
  • 9 Kakinada khaja
  • 10 Kamarcut
  • 11 Karah Parshad
  • 12 Kesaria Peda
  • 13 Kheer
  • 14 Kettle corn
  • 15 Konfyt
  • 16 Kichel
  • 17 Kleicha
  • 18 Krumkake
  • 19 Kuih semperit
  • 20 Kissel
  • 21 Kreple
  • 22 Kulfi
  • 23 Kalakand

Kalathappam

Kalathappam is very similar to a pancake made from ground rice and coconut. ,But unlike pancakes, Kalathappam are baked, not fried. The batter is poured into little flat pans, topped with a sweet mixture of coconut and sugar, and then baked until they have puffed up.This dessert is popular in the Indian Subcontinent. You can find it pretty easily at restaurants offering South Asian or Southeast Asian food.

Kentucky jam cake

This cake looks like a chocolate cake, but it’s actually made of two layers of delicious gingerbread. It is made with a cake mix, and then filled with delicious sweet jam.Try this at home and you will enjoy great satisfaction from the crispy layers. I regularly make this cake for my family and friends. Sometimes in the morning, I just have a slice of it with my tea. It is perfect! I also really like it when I have some leftovers after a party, so I can take them out of the refrigerator and have it again.

Kyiv cake

This cake is named after the capital city of Ukraine. It is made with sweet ladyfingers (so-called ‘kyivskie’ in Russian), a beetroot purée, and chocolate frosting. This dessert is very popular in Ukraine and it can be prepared with various filling but are most often filled with either jam or fruit compote. The cake itself has a soft, moist texture, so it can serve as a dessert or as an accompaniment to tea. It is best eaten freshly baked on the same day of its preparation.

Kladdkaka

Kladdkaka (also called ‘Kleiner Schwarzer’ in German) is a traditional Swedish cake that is very popular and loved by many people. It is considered the national cake of Sweden.Kladdkaka is a dense, chocolate-flavored cake with a texture that is like fudge. It has a crisp top layer of nuts, and it bakes up with some cracks on top. This recipe has been in my family for five generations! I love it because it’s so quick to make, and always turns out perfect.

Kornigou

Kornigou (also called ‘Korrigane’ in France) is a Breton cake that is very much like a bread, but really more like a pudding.This cake can be found all over France and has become very popular in the past few years. It is loved by adults, children and just about everyone—especially if they’re a fan of sweet, doughy desserts! It is often served at dinner parties in place of dessert.

Kouign-amann

This sugary, flaky pastry with a golden crust is a favorite all over France. It is round, filled with a sweet mousse (like cheesecake), and traditionally dusted with icing sugar. You should make sure that the mousse filling is cool before you start to make the pastry dough or else the mousse will end up being too soft and runny.Kouign-amann is a beautiful creation, and it will be perfect for your next get-together.

Kuchen

Kuchen is a German word that means cake. The first bakeries in Germany started making kuchen back in the 1800s. Kuchen is a traditional dessert and it can be made with fruit or sweet filling.I tried these recipes with some of my German friends and they were delighted how tasty they are. Try them out as well and relish the rich flavors.

Kaju Katli

A dollop of sweet kaju Katli is the perfect way to finish any meal. kaju Katli is a popular Indian dessert.Kaju ki Katli is one of those desserts which looks very simple in process but has a delicious, deep and exotic taste. It is easily made at home by pounding kaju, sugar and milk in a heavy mortar with the help of a pestle. You can also buy kaju katli in some stores which are available in India.

Kakinada khaja

Kakinada Khaja is a traditional Bengali sweet. It has deep fried puri stuffed with mishti doi, sugar and raisins.I tried making this in my home and it came out amazing. I was very surprised how well the Khaja turned out because I did not have a tawa to use so I used a griddle. This traditional sweet was definitely worth the effort of making it.

Kamarcut

Kamarcut is a traditional sweet of Odisha, India. It is made of flour and sugar mixture. This can be prepared during special occasions like Diwali, Eid and Holi or just as a treat for kids.Kamarcut is a very tasty sweet that every Odia loves to have at any time of the year. It is so easy to make and can be prepared with basic ingredients that you can find in your kitchen. I love to make it for my children.

Karah Parshad

Karah Parsad is a traditional sweet dish . It is made with whole wheat flour and yogurt. This can be served as a dessert after meals or during festival season, especially Diwali.It is one of my favorites and I would love to eat it on any day.We eat this in the Indian subcontinent, either hot or cold. You can pour ghee or, sometimes, jaggery syrup over this dish. Traditionally karah parsad is served on a leaf bowl called a patoli.

Kesaria Peda

A delicious and classic Indian sweet recipe made of kesaria mixture (a mixture of lentil flour and sugar). Kesaria Peda is a very tasty Indian dessert. It is often served with milk or chai. This can be eaten as a dessert after meals or during festivals like Ganesh Chaturthi, Diwali and Holi.Kesariya Poda (lentil flour cookie) is another type of pedas that is made quite commonly in the region.

Kheer

A perfect dessert if you are a vegetarian or vegan. Kheer is made from various dessert ingredients like milk, sugar and cardamom. It is a wonderful healthy, low-calorie, fat-free Indian dessert.I tried making this at home with some of my friends and it turned out perfect. i normally make it for my family when we host dinners or parties. It is easy to make and wins everyone’s heart.

Kettle corn

Kettle corn is a popular American snack, and also a favorite throughout the United States, Canada, Japan and many other countries. Kettle Corn is especially popular in the United States during the summer months where people will get together at fairs with kettle corn as one of their food options.It is made by combining oil, sugar, corn kernels and salt in a large saucepan over medium heat. It will bubble up until it begins to pop. This sweet begins to caramelize as it goes on and becomes darker.

Konfyt

Fruit preserves are preparations of fruits that have been boiled in a sugar syrup, then reduced to a thick sauce and may be coloured. In the Czech Republic there are several varieties of fruit preserves. The traditional preserves are usually made from plum, apricot and gooseberry. They taste yummy and can be eaten with bread. Besides that, it can be used as a topping for pancakes or “dumplings”.

Kichel

Kichel is a traditional Greek dessert made with phyllo dough, honey and nuts. Kichel can be served as a starter or dessert. It is often topped with walnuts or slivered almonds and sometimes served with pistachios. Kichel is the perfect way to end your dinner on a sweet note.They are sweet, flaky and delicious and not to mention beautiful too because you can make them in a number of ways.

Kleicha

Kleicha is popular in Iraq. Kleicha come in several traditional shapes and fillings. The most popular are the ones filled with dates. I really like the taste of the Kleicha and can say that it’s easy to make. I ate them as a child and loved their sweet flavor.It is made with fresh dates and nuts. This yummy dessert came out perfect and we enjoyed it greatly.

Krumkake

Krumkake is a traditional Norwegian dessert that consists of a thin layer of dough, which is traditionally filled with jam and topped with powdered sugar. It is believed to have been created during the 18th and 19th centuries by Norwegians who, after the Swedish occupation of Norway, settled in Sweden.I tried making this at home and it was good. I used my mom’s recipe from her cookbook on life in Nigeria. This dish came out amazing, I’m pretty sure I could sell these all day long at a festival because they look really inviting and pretty as well as highly delicious!!

Kuih semperit

A traditional Malaysian and Singaporean cookie. It is a ball-shaped sweet snack with a chewy coconut filling, coated with egg white and brown sugar.Kuih Semperit can be eaten as a snack during tea time or as dessert. I tried making this at home and it came out perfect. i love to have it for afternoon tea time or just late at night before bedtime, which ever time is easier for me to have my dessert.

Kissel

A sweet drink made with fruit and milk, either hot or cold. The drink was invented by the Greek physician Alcmaeon of Croton in the 6th century BCE. It has been a favorite in Russia since ancient times and is still a traditional dessert there. The ingredients vary depending on the region where it is being prepared.I tried making this at home, and this is one of my favorite desserts. It came out great. My mom loves having it during the morning tea time.

Kreple

A traditional Polish dish that is made from dough, which is then filled with a sweet mixture of cottage cheese and eggs. This can be served as breakfast or dessert.Kreple is a sweet pastry that I tried making at home with my family for the first time. It came out great and we enjoyed it greatly

Kulfi

Kulfi is an Indian ice cream which is extremely popular in India, and in countries with large populations of Indians. Kulfi originated in the northern part of India and Pakistan during Mughal rule. The dish is an essential ingredient of many Indian festivals, such as Diwali and Eid-ul-fitr. The dish is available in numerous flavors, such as pistachio, saffron, mango and cardamom.It has rich milky texture and it tastes yummy.

Kalakand

Kalakand is a traditional Indian sweet. It is known for its soft, creamy texture and rich taste. Kalakand is a delicious sweet dessert that I tried making at home with my family. This yummy snack came out perfect and we enjoyed it greatly.It is made with milk solids, ghee and sugar syrup. It is heavenly and melts in mouth, it is the perfect dessert for all the sweet tooth lovers.

This was our comprehensive list for Desserts That Start With K. Have you tried any from this list? Let me know in the comments section.

Desserts That Start With K (Every Dessert You Can Think Of!)

When it comes to desserts, the world has a lot of options to offer. Consequently, it’s a dream come true for every sweet-toothed person to learn about the many choices. If you’re one of us, then this article is for you.

Since we have so many desserts, we’ve broken down the list by names so you can learn them individually. Here, you’ll learn about all the popular desserts that start with K. You’ll also find a list of the most popular desserts in every country, along with short descriptions. For your convenience, we included separate sections for Italian, French, German, and Mexican desserts below.

Some of these desserts might be a first for you, while others may make you reminisce about your childhood. Also, we have accessible desserts below, and you can find their ingredients at local stores, convenience stores, and even groceries near you.

Without further ado, let’s discover these desserts!

Desserts that start with K

Upon researching, we discovered 14 popular desserts that start with the letter K, and we included a short description for each one! So take a look at each one below!

Key Lime Pie – Key Lime pie is an American dessert pie consisting of Key lime juice, egg yolks, and sweetened condensed milk. You can serve it without a topping, with an egg white meringue topping, or with whipped cream. You can also bake it in a crust, a graham cracker crust, or without a crust.

Kentucky Derby Pie – Kentucky Derby pie consists of a chocolate and walnut tart baked in a pie shell with a pastry dough crust. The recipe contains walnuts and chocolate chips. With the help of his parents, Walter and Leandra Kern, George Kern created the pie at the Melrose Inn in Prospect, Kentucky, United States. As a result, many people associate it with the Kentucky Derby.

King Cake – King Cake is a cake associated in many countries with the holiday of Epiphany. There are a variety of forms and ingredients that are used in it.

Karo Pecan Pie – The Karo Syrup Pecan Pie recipe is regarded by many as the original pecan pie recipe.

Kiss Cookies – The Hershey’s Kiss Cookies are a delicious combination of a soft and chewy chocolate cookie topped with a kiss.

Kiwi Squares – Kiwi Squares take a rich buttery recipe and top it with a kiwi topping, creating a rich buttery dessert bar with a slightly sweet and tart kiwi filling that is magic.

Kolache – The Kolache is a Czech sweet pastry with a portion of sweet fruit surrounded by a puffy dough crust. The dough is made from yeast, and the flavorings include quark spread, fruit jams, and poppy seeds. Twenty-five thousand guests consumed more than 60,000 kolaches at the 2007 Kolache Festival in Burleson County, Texas. 

Kalama – Kalama, a traditional pudding from Guam (a U.S. territory), is made initially with corn (masa flour), sugar, water, and coconut milk, with cornstarch later added as a thickening agent. Several flavors can be added to it, including vanilla and cinnamon. The dessert is traditionally left to cool off before being cut into squares and served to the guests.

Keto Cheesecake – Keto Cheesecake is one of those desserts that will satisfy any sugar craving you may have without the added sugar! So here’s a dessert that will not ruin your diet but will satisfy your sweet tooth.

Kentucky Butter Cake – Kentucky Butter Cake is an incredibly moist pound cake topped with a sweet, buttery sauce that soaks through the cake.

Kite Cookies – Kite Cookie is a delicious, high-flying dessert shaped like a kite. It will be a fun way to celebrate spring or any other joyous occasion. You can top the cake with sprinkles and frosting if you wish.

Kue Cubit – Kue Cubit is a dessert traditionally prepared in the shape of a cake mold and cooked over a stovetop. To make these mini pancakes, you only need a few simple ingredients.

Kentucky Bourbon Cake – Kentucky Bourbon Cake, also called Pecan Cake, is a cake made from pecans and milk that first appeared in American cookbooks in the 1880s. People commonly made this type of cake with Kentucky’s most famous libation, bourbon, which you usually used to make these nut cakes.

Italian desserts that start with K

According to our research, we have not come across any Italian desserts that begin with the letter K, so if you know of anything that does, please let us know. If you can send us an email or leave a comment, we will be happy to add it to the list.

German desserts that start with K

Kuchen – Kuchen, which in German means cake, can also be found in other languages as the name for several different types of sweet and savory desserts, pastries, and gateaux. In most Kuchen, eggs, flour, and sugar are the typical ingredients, while some fat is also included, but not always, as part of the ingredients list. 

Mexican desserts that start with K

We haven’t found any Mexican desserts starting with the letter K, so if you know one, let us know so we can add it.

French desserts that start with K

Our research has not led us to any French dessert that begins with the letter K, so if you know of one, please send us a message or comment.

Desserts that start with a different letter of the alphabet

Resources

Image credits – Canva

Dictionary of culinary terms. Part four. Desserts

We continue to compile the IRK. ru culinary dictionary. This part is devoted to desserts, the most beloved and high-calorie dishes, which are so difficult to refuse. We deal with the most popular and interesting desserts. The topic is immense - as always. We promise to complete.

When compiling the dictionary, we relied on information from the following sites: slovari.yandex.ru, giftjap.info italiamoya.ru, yablor.ru, poleznogotovim.ru, livejournal.com, www.wday.ru, forum.say7.info

Dessert (from the French dessert) is the final dish of the table, designed to get a pleasant taste sensation at the end of lunch or dinner, usually sweet delicacies (Wikipedia).

Dessert is a sweet dish, fruits, etc. served at the end of the meal. The word was borrowed at the end of the 18th century. Even in the dictionary of 1795 they wrote "desser" (from the French verb desservir - to clear the table, that is, "the last dish"). The term “dessert” replaced the Russian word “cake”, which had long been colloquially used to refer to any sweet dish (“And the cake was blancmange . ..” - Alexander Pushkin, “The Young Lady Peasant Woman”) (Humanitarian Dictionary, 2002).

Note that the name "sweet dish" is still not entirely correct, because dessert is not always sweet. So, in Russian cuisine, black caviar can be served as a dessert, and in French - cheese.

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Meringue, also known as meringue (French for baiser, “kiss”) is a French dessert made from egg whites whipped with sugar and baked. Tartar or cornstarch is also sometimes used (as a binder).

There are several types of meringue that are used as a top layer for other desserts (French floating island, lemon meringue pie, etc.) or as a dish on their own. Meringues also differ in the way they are prepared.

The so-called "Italian meringue" is cooked in boiling sugar syrup, after which it is used in various cakes or baked separately, and "Swiss meringues" are first beaten over a water bath, and then they are allowed to cool, without stopping beating, and then baked.

"Swiss meringues" are most often used for the dessert "Pavlova Cake". The most common are "French meringues".

Meringue. Photo from http://hlebopechka.ru

Blancmange is a traditional French cold dessert. It is a jelly made from almond or cow's milk, sugar and gelatin. A traditional blancmange recipe includes almond milk, rice flour or starch, sugar, and spices (vanilla, nutmeg, and others as desired). Modern recipes often also include gelatin (or other jelly-forming additive), as its use improves the appearance of the dish: the jelly becomes denser and holds its shape.

Blancmange. Photo from the site http://foodclub-ru.livejournal.com

Brownie (from English - Chocolate brownie) - chocolate cake, rectangular pieces of chopped chocolate cake with a characteristic brown color. Traditional American cuisine. Depending on the recipe, it may have the consistency of a cake, muffin or cookie.

Brownie. Photo from http://naeshsya.org

Wagashi are traditional Japanese sweets. They differ from ordinary confectionery products in that they are prepared exclusively from natural ingredients: rice dough, bean dough, oilseeds, rhizomes and similar grain and vegetable products, as well as agar-agar seaweed. In addition, wagashi contains nuts, chestnuts and dried fruits. Some species contain green tea, herbs, natural flower nectar. For the Japanese, as you know, not only the taste is important, but also the appearance of any product, including sweets.

Wagashi have a less sweet taste than common European sweets. They may even seem quite savory to people who are not used to them.

There are many varieties of wagashi: mochi , yokan , manju , uiro and others.

Wagashi. Photo from the site http://giftjap.info

Whipped cream (otherwise - chantilly cream or chantilly cream (from French - Crème chantilly) - a dessert made from sweetened whipped cream, sometimes with vanilla. It is believed that this dessert was invented by François Vatel, maître d' of Chantilly Castle in the 17th century.0003

Used in the preparation of pastries, cakes and other desserts. Often served with ice cream and used to make ice cream desserts.

Whipped cream. Photo from the site http://www.artleo.com

Grillage (French - grillage, “roasting”) is a French dessert of roasted nuts with sugar. It comes from the oriental coarse halva. The same name was given to nut sweets produced at several confectionery factories in the USSR and Russia.

Confectioners divide roasting into two types: soft includes boiled fruits and crushed nuts. Hard is crushed nuts filled with melted sugar. There are also fruit roasted sweets, where fruit syrup acts as a binder.

Grillage. Photo from www.liveinternet.ru

Ekan is a national Japanese delicacy. It is a thick jelly-like marshmallow, the main components of which are a paste of red (sometimes white) beans, agar-agar and sugar. May have a variety of flavors and colors. Usually sold in tiles.

Ekan. Photo from the site https://ru.wikipedia.org

Calissons - (French - Calisson) - French dessert, a traditional Provencal sweet, which is made at a special factory in the city of Aix-en-Provence. The composition includes almonds, candied fruit and a layer of sugar icing. It tastes like marzipan. The shape is similar to delicate petals, the bottom layer of which consists of unleavened dough, the second is filled with almonds or melons. The dessert is topped with icing sugar.

The name "calisson" has acquired many legends, but the most romantic is the one associated with the wedding of the brilliant King René, Duke of Anjou and the modest Jeanne de Laval.

It was these almond-melon sweets, served among other traditional sweets of Aix-en-Provence, that made the sad Jeanne smile. “What are these deliciously tender boat-shaped sweets called?” she asked. “Ce sont les calins! (These are kisses!) ”, exclaimed King Rene, delighted with the smile of his beloved. Now les câlins in French means embrace.

Calissons. Photo from the site puteshestvenniki.ru

Canele (French canelé) is a small culinary product, a signature dessert of Aquitaine and French cuisine in general. Canele has a soft and tender dough, flavored with rum and vanilla, and covered with a hard caramelized crust on the outside. The name comes from the Gascon word canelat, which means flute. The canele is shaped like a small, grooved cylinder, about five centimeters high and in diameter. The dessert is crunchy and caramelized on the outside, but soft on the inside.

Canele is traditionally eaten as a dessert for breakfast and afternoon tea. However, given the growing number of variations, canele consumption is also changing. Canele is often served during liqueur wine tastings.

Traditional canele sold in packs of 6 or 10. Due to their strength, caneles are well tolerated during transportation.

It is not recommended to use cutlery when eating large caneles. Nevertheless, this is a good remedy for not getting caramel on your fingers.

Canele. Photo from https://www.flickr.com

Catalan cream (from Catalan - La Creme), or St. Joseph's cream - a dessert, a traditional dish of Catalan cuisine. Similar to the French creme brulee , but is prepared not with cream, but with milk.

The main components are milk, egg (usually only the yolk), sugar. Sometimes spices, cinnamon, vanilla, zest are also added. As a rule, after cooking, the cold cream is covered with sugar and subjected to high temperature, so that the top layer of sugar turns into a crisp. Some recipes differ from the classic and involve the addition of starch or flour.

It has its second name because it is a traditional dish on the day of Joseph the Betrothed, celebrated on March 19th.

Catalan cream. Photo from the website http://www.povarenok.ru

Clafoutis (from the French clafoutis) is a French dessert from Limoges that combines the features of a casserole and a pie. Fruit in a sweet egg batter similar to pancake, baked in casserole or quiche pans. In a greased baking dish, fruits are first placed, and then they are poured with dough.

Although the classic version of clafoutis is made from cherries with pits, cherries are often used without pits for ease of consumption or even replaced with other berries. There are also apple, pear, apricot, plum clafoutis (fruit in this case should be cut into pieces the size of a cherry).

Clafoutis. Photo from http://melody-jk.livejournal.com/

Creme brulee is a custard cream with a pudding-like consistency and covered with a crispy caramel crust. The name creme brulee is translated as “burnt cream”, because in the classic recipe, after the preparation of the cream, sugar is set on fire on its surface, thus caramelizing the top baked layer.

Creme brulee is considered a French dessert, but there are several versions of its creation. So, according to one of them, the first creme brulee was prepared by the British within the walls of the Holy Trinity College of Cambridge University in the 17th century.

In France, they are convinced that creme brulee was invented by Francois Messialo, who was in charge of the kitchen of the Duke of Orleans. In this statement, the French have a weighty argument: the royal chef mentions dessert in his book, published in 1691. However, the published recipe for some reason strongly resembles a Catalan cream. Knowing this, the Spaniards say that Messialo brought the recipe from a trip to Catalonia, where he most likely tried a wonderful dessert.

A Spanish legend says that in the 16th century a bishop visited a Catalan monastery, and the nuns did not have a monastery flan to treat the high dignitary. However, not at a loss, they hastily prepared a vanilla dessert, and to hide their sluggishness, they covered it with a sugar crust. When the clergyman was presented with dessert straight from the fire, he burned himself and exclaimed: “Crema!”, which means “burns” in Catalan. So this name was assigned to the newly invented dessert, which later became known as Catalan cream . Today in Spain, it is traditionally served at the festive table on Saint Joseph's day.

Creme brulee. Photo from livejournal.com

Manju is a national Japanese delicacy, type wagashi . Most often, manju is a pie made from wheat, buckwheat or rice flour stuffed with anko (angular beans boiled with sugar or honey). Baked in shape. There are several varieties: some are round balls with a lot of filling, others are in the form of small cakes with a layer of sweet grain beans.

Manju. Photo from the site http://m.diary.ru

Mochi is a Japanese flatbread made from special grade glutinous rice motigome crushed into a paste and rolled into shape. The traditional process for making these flatbreads is called mochitsuki. The greatest demand for mochi occurs on the eve of the New Year. Mochi is also known in Hawaii, Korea, China, Cambodia and Thailand. Doesn't have a distinct flavor or color. With the help of various additives (coconut milk, mirin, green tea) you can change the taste, natural dyes - color.

Mochi. Photo from the site http://www.gastrotur.ru

Pavlova (from English - pavlova) - meringue cake with fresh fruit, especially popular in New Zealand and Australia. It is made from meringue, whipped cream, the top layer is from berries or pieces of tropical fruits (in New Zealand and Australia they prefer strawberries combined with passion fruit pulp, in the UK - raspberries). You can bake "Pavlova" in the form of a cake, as well as in portions, decorating each portion separately.

Named after the ballerina Anna Matveevna Pavlova, who toured Australia and New Zealand in 1926. In those years, many brands carried the name of the famous dancer: chocolates, clothes, perfumes.

The exact time and place of the invention of the dessert has not been established and is the subject of a protracted dispute between New Zealanders and Australians.

Pavlova. Photo from http://eva.ru

Panna cotta (Italian for “boiled cream”) is a popular Italian dessert. The basis of the dessert is cream, milk, sugar, while high-fat products and freshness are required. After heating the ingredients and bringing the mass to a boil, the dessert is poured into molds and placed in the refrigerator for 12 hours. Depending on the density of the finished product, it is laid out either on a plate or served in a bowl.

Initially, panna cotta was prepared as follows: cream was heated together with fish bones, fruits and berries were added and cooled. Instead of fish bones, gelatin is now used.

Panna cotta. Photo from the site http://www.lady.ru

Pancakes (Pancakes) , or American pancakes - this is one of the most common dishes in the United States and Canada. Small round fluffy pancakes, richly poured with syrup, are part of almost any breakfast. In translation, it simply means - a cake in a pan (pun-frying pan, cake-cake).
The history of the appearance of the first pancakes is little known, only the fact that the first pancakes in America appeared thanks to migrants from Scotland has come down to us.
Today, the American IHOP-Restaurant, the well-known McDonalds and many other bistros, cafes and catering establishments necessarily have pancakes with various additives in their menu: berries (blueberries, blueberries, raspberries, strawberries, etc.), fruits (bananas, apples, pears), chocolate, various cereals, honey, etc. Additives can be kneaded into the dough or served with ready-made cupcakes.
Pancakes are baked in a small frying pan.

Pancakes. Photo from www.liveinternet.ru

Baklava (or baklava) is a popular confection made from puff pastry with nuts in syrup, widely used in the cuisines of Eastern peoples. A dessert made from paper-thick sheets of dough that are smeared with oil and laid out in layers in a rectangular baking dish or rolled into cylinders.

The first mention of sweetness dates back to the 15th century: “The tradition of making thin dough for baklava came from the Assyrians. In the cookbook of the Museum of the Ottoman Sultans in the Topkapı Palace, there is a record from the time of Sultan Fatih, according to which the first “baklava” was cooked in the palace in August 1453. They say that the Sultan liked the invention of the cook so much that he ordered to perpetuate his recipe. Since then, baklava has been prepared at every holiday.”

Very popular in Turkey, Armenia and Azerbaijan, also in demand in Iran, Tajikistan, Turkmenistan and Uzbekistan, where baklava is traditionally served during the Nowruz spring holiday.

Baklava is made from many sheets of dough no thicker than 1 mm. The main ingredients are flour, honey, walnuts and butter. The principle of preparation is quite simple: dough sheets are smeared with oil and stacked on top of each other, with each layer of sheets sprinkled with nut-spicy filling. Calorie dessert.

Baklava. Photo from the site https://ru.wikipedia.org

Pelamushi - (Georgian ფელამუში) - Georgian cuisine dish, thick jelly made from grape juice and corn flour. Pelamushi is usually served with peeled nuts or gozinaki.

Pelamushi is a traditional sweet dish. Prepared in the cold season, as well as a must for weddings and large feasts. Each region of Georgia has its own pelamushi, but with different names. Classic pelamushi is made from red grape juice.

Pelamushi. Photo from the site http://povarusha.ru

Rum baba (Babu au rhum) is a sweet pastry made from yeast dough of a characteristic shape (high and loose), often with the addition of raisins and vanilla. The top of the baba is sprinkled with powdered sugar or covered with chocolate icing. The German version of the woman is called gugelhupf (kugelhopf).

The Polish king Stanislav Leshchinsky (1677-1766), the great-grandfather of the French kings Louis the Sixteenth and Louis the Eighteenth, is considered the father of the "woman". According to legend, the kugelhopf pie, popular at the time, seemed too dry to the king, and it occurred to him to dip it in wine. The king liked the resulting version so much that he decided to name the new dessert after his favorite literary hero, Ali Baba. After that, rum was used instead of wine.

Rum woman. Photo from the website http://megacake.org

Savoiardi (from Italian - savoiardi - "Savoy", also "lady's fingers") - biscuit cookies of an elongated flat shape, topped with grains of sugar. Savoiardi easily absorb liquid and become very soft from this. Savoiardi is an essential ingredient in many French desserts, in particular, these cookies are used in the preparation of ice cream cakes, Russian charlotte and tiramisu.

Savoyardies were invented at the court of the Dukes of Savoy at the end of the 15th century on the occasion of the visit of the King of France and soon received the status of the "official" biscuits of Savoy.

Savoyardi. Photo from the site http://luchshiye.com

Tiramisu is an Italian multi-layered dessert, which includes the following ingredients: mascarpone, coffee (usually espresso), chicken eggs, sugar and savoiardi biscuits. As a rule, the dessert is powdered with cocoa powder. A variation with the addition of walnuts is possible.

Tiramisu is one of the most popular desserts in the world. There are adaptations of the recipe, according to which cocoa powder is replaced with grated chocolate, savoiardi with biscuit, coffee impregnation with fruit or alcohol (usually Marsala or Madeira), and in some variations, tiramisu can resemble pudding or cake.

It is believed that the name "tiramisu" comes from the Italian phrase tirare mi su - "lift me up". Like it or not, but tiramisu really lifts up and elevates to bliss. Siena (Tuscany), Treviso (Veneto) and Turin (Piedmont) dispute the right to be called the birthplace of tiramisu. Sienese legend says that in the 17th century, Tuscan pastry chefs invented and dedicated a dessert to the Grand Duke of Tuscany, Cosimo de Medici, which they called Zuppa di Duca - "Count's Soup". And that, supposedly, this particular dessert is the great-grandfather of tiramisu. But, as cuisine historians hint to us, from this dessert in tiramisu, only the idea of ​​\u200b\u200bsoaking a biscuit remains. Which is also a lot, because impregnation is one of the foundations of this Italian dessert.

Tiramisu. Photo from kulinarnye-sovety.ru

Uiro - also known as Uiro-mochi. This is a variation of wagashi , a traditional Japanese gourmet sweet made from rice flour and bean-based sugar. Rice flour, sugar and water are mixed until a paste is obtained, and then the water is evaporated. Uiro are light and sweet, and their viscous texture is reminiscent of rice cakes mochi .

Uiro. Photo from http://japanblog.su

Bread soup is a Nordic dish. Bread soup is present in the national Danish, Latvian, Swedish, Finnish cuisine.

Rusks are soaked in boiled hot water, sugar and honey are added to them. When the base is ready, it is heated and fruit slices boiled in liquid sugar syrup and whipped cream sweetened with powdered sugar are added. The soup is served cold.

Bread soup. Photo from http://marg-f.livejournal.com

Cheesecake (from English cheese - cheese, cake - cake) - a dish of European and American cuisine, which is a cheese-containing dessert from cottage cheese casserole to soufflé cake. The first cheesecakes appeared in Ancient Greece.

Cheesecakes are made with Philadelphia cheese. Sugar, eggs, cream and fruits are also used. A mixture of these ingredients is placed on a base of cookies or sweet crackers. Seasonings (vanilla, chocolate) and fruit decorations, such as strawberries, are often added.

In the UK, cheesecake is a non-baked cold dessert that usually consists of a base layer of crushed biscuits mixed with butter and pressed into a thick pancake, and a filling layer of a mixture of milk, sugar, cheese, cream, sometimes gelatin.

Cheesecake. Photo from http://puls-m.com

Churchkhela (from Georgian ჩურჩხელა) is a Georgian national delicacy. Distributed under other names in Azerbaijan, Armenia and Cyprus. Prepared from strung nuts in flour thickened grape juice or pelamushi . Differs in high nutritional properties.

To prepare churchkhela, broken walnuts are put on a thick thread. A thread with walnuts is dipped into the cooked pelamushi, then put on a stick and cooled - this is how churchkhela is obtained.

Churchkhela. Photo from the site http://maxpark.com

Charlotte (from the French - Charlotte) - sweet apple pie baked in dough. Classic charlotte is a German sweet dish made with white bread, custard, fruit, and liquor.

The idea of ​​the classic charlotte was borrowed from the English: charlotte is a type of pudding that is usually served warm. The bottom of the form is spread with bread soaked in butter or egg mixture. A layer of ready-made apples (boiled with sugar or pureed) is laid on top of the bread and covered with a layer of soaked bread. You can make multiple layers. Charlotte is then baked in the oven and served warm with ice cream, whipped cream or sweet sauces.

Russian charlotte was invented in London at the beginning of the 19th century by the French chef Marie Antoine Karem, who was in the service of Alexander the First. Initially, the dish was called charlotte à la parisienne (“Parisian charlotte”), later the dessert became famous all over the world under the name charlotte russe (“Russian charlotte”). To make Russian charlotte, the form is laid out with savoiardi cookies or a ready-made biscuit and filled with Bavarian cream and whipped cream. Then the dessert should be cooled until hardened.

Charlotte. Photo from the site http://ivona.bigmir.net

Strudel (from German - Strudel - "whirlwind, funnel, whirlpool") - Austrian flour dish in the form of a roll of rolled sheet dough with filling. Dessert strudel is made from an exhaust dough stuffed with fruits (apple), berries (strawberries, cherries, lingonberries, raspberries, raisins, etc.), cottage cheese (with vanilla), strudel with poppy seeds and cinnamon or other ingredients. Top sweet strudel smeared with melted butter and sprinkled with powdered sugar.

Strudel is usually served hot with vanilla ice cream or whipped cream and chocolate syrup. Strudel goes well with light coffee (like latte) and tea.

Strudel. Photo from the site http://ezka.ru

Directory of Italian desserts: names, photos, descriptions of sweets

The gastronomic traditions of Italy are an endless journey. And the list of desserts in this regard is no exception. Recipes for sweets were born for various reasons. For example, cookies were invented for sailors who went on a voyage and took long-term storage products with them. More elaborate treats were often created to celebrate important historical events or for holidays.

The culture of not mixing tastes and serving sweets, called Dolci in Italy, at the very end of the meal appeared among the inhabitants of the country relatively recently - in the 30s of the 18th century. Prior to this, desserts were not only used to open dinners, but they even had a snack between meals. Moreover, sugar was sprinkled all the way down to meat and fish in order to at least slightly muffle their salinity (salt served as the only preservative).

Contents

  • Frozen treats
    • Affogato
    • Granite
    • Gelato
    • Semifredo
    • Spumoni
  • Candy
    • Gianduiotti
    • Confetto
    • Liquidation
    • Chocolatini
  • Sweet pastries
    • Amaretti
    • Baba
    • Biscotti
    • Brutti ma Buoni
    • Zeppole
    • Cavalucci
    • Canestrelli
    • Colomba
    • Crostata
    • Krumiri
    • Pandoro
    • Panettone
    • Pastiera
    • Pizzella
    • Richarelli
    • St. Joseph cream puffs
    • Sfogliatella
    • Chenci
  • Cakes
    • Genovese or Genoese cake
    • Caprese
    • Cassata
    • Tiramisu
    • Zuccotto
  • Unusual desserts
    • Boudino
    • Cannolo
    • Maron glace
    • Nutella
    • Nochiata
    • panna cotta
    • Panforte
    • Easter lamb
    • Pignolata
    • Sabayon
    • Struffoli
    • Torrone
    • Fruit martorana

Fortunately, today Italian cuisine is a model of gastronomy for the whole world. And desserts, once born in the republic, have already become a traditional delicacy in many countries.

Frozen treats

Today, frozen treats are popular not only in summer but also in the winter months. And, if we have such a phrase, rather, the only association is ice cream, then Italians have a whole range of different desserts.

Affogato

Affogato is a dessert that is a scoop of ice cream in hot espresso. Its name literally translates as "drowned". Affogato is very popular during the cold season as an alternative to gelato. It is decorated with chocolate chips, berries, whipped cream, fruits, cookies. There are versions of "drowned" in yogurt and in alcoholic beverages.

Granita

Granita (Granita) is a delicacy of fragrant ice with sugar. It differs from fruit gelato in its coarser crystalline structure. The main components of granite are water, sugar and flavorings. The share of sugar in dessert is 20-25%. Granite is flavored with natural ingredients (fruits, nuts, chocolate, berries). The classic version has a lemon flavor. Traditionally, the delicacy is served in transparent glasses, accompanied by fresh pastries. Granita câ brioscia is a typical Sicily breakfast.

Gelato

Gelato - Italian classic ice cream. For creamy varieties, the basis is milk with cream, for sorbets - water. Sugar is an integral part of any dessert.

In gelato, it not only adds flavor, it also lowers the freezing point and increases the viscosity. Only natural ingredients (chocolate, fruits, berries, etc.) act as flavors in ice cream. If there are no egg yolks in the classic gelato, then stabilizers and emulsifiers are used, but in scanty amounts. Before the final freezing, the mass is whipped with air, the content of which in the product ranges from 35 (for varieties of artigianale) to 70-100% (for industrial versions). You can enjoy real Italian gelato by visiting a special institution - gelateria.

Semifreddo

Semifreddo is a cold Italian dessert, the name of which is translated as “semi-frozen”. Unlike gelato, it contains both yolk and egg white. Thus, treat can be considered a mixture of ice cream and meringue. Semifreddo contains about 50% air, and therefore it is sensitive to temperature changes and quickly loses volume in heat. The classic option for serving dessert is on a layer of biscuit or in a skullcap made from it.

Spumoni

Spumoni is a layered ice cream with candied fruits and nuts. Each layer has its own flavor. Often these are layers with fruit, nut and vanilla flavors. Spumoni is especially popular in the USA, Canada and Argentina.

Candies

Candies include various sugar products, including pralines and candied nuts. Of course, in Italy there is a huge range of sweets, but in this section we will list only the most popular ones.

Gianduiotti

Gianduiotti is an inverted boat-shaped chocolate candy made from cocoa, milk, sugar and Piedmontese hazelnuts. Gianduiotti chocolate is known for its high quality and is listed as a traditional food in Italy. On sale you can find both a whole bar and individually wrapped chocolates. They are recommended to be consumed with sparkling rose or dessert wine, chilled to 9 degrees.

Confetto

Confetto is a traditional candy for family celebrations. Most often, these are almonds coated with sugar. There are options with hazelnuts, pistachios and chocolate. In Italy, confetti of various colors is taken for different celebrations. For example, for a wedding or first communion - white, for graduation - red, on the occasion of the birth of a child - pink and blue, for mourning events - black. Abruzzo and Campania produce a large proportion of Italian confetti.

Liquirizia

Liquirizia – sweets flavored with licorice root extract. The shape is in the form of tubes, snowflakes, spirals, etc. In addition to the taste, this delicacy is good for health. Thanks to licorice, it soothes a sore throat, reduces cough, and helps in the treatment of ulcers.

Chocolatini

Cioccolatini is the common name for Italian chocolates. Baci or "Kisses" are the most popular in the republic. This is a mixture of crushed hazelnuts and chocolate. Boeri is another favorite candy among Italians. They are "drunk" cherries (traditionally in grappa) inside delicious dark chocolate.

The people of Italy skillfully use their culinary arts, creating chocolates of various shapes, colors and sizes.

Sweet pastry

Sweet pastry has seduced, seduces and, for sure, will seduce people from young to old. Even those who carefully monitor their health or adhere to a diet admire this culinary miracle with bated breath. Italian pastries range from a variety of livers to donuts, cakes and pies.

Amaretti

Amaretti is a small almond biscuit traditional in Saronno. Its composition includes sugar, flour and eggs. Almonds in the recipe are now often replaced with Amaretto liqueur. According to legend, at the beginning of the 18th century, a boy and a girl became the authors of amaretti, who met the cardinal who arrived in Saronno with an original delicacy. The priest liked the cookies so much that he blessed the young people for a long and happy marriage. To this day, the best amaretti is produced by a descendant of this family.

Baba

Baba (Babà) is a sweet pastry made from yeast dough, typical of pastry shops in Naples. Its diameter can vary from 5-7 to 35-40 cm. The shape of the baba resembles our cupcakes After baking, it is kept for about a day, so that part of the moisture is gone, and then lowered into containers with sugar syrup, rum or other alcoholic beverages. Some masters cover pastries with icing y. There are baba options with filling (cream, chocolate, etc.)

Biscotti

Biscotti are dry crumbly biscuits born in the city of Prato. In Italy, it is also called cantuccini or cantucci (cantuccini, cantucci). It is crispy and has an oblong shape. For flavor, fruits or nuts are added to it (traditionally, whole almonds). The first time the product is baked in large loaves, which are then cut into slices and re-baked for greater dryness. Hence the name biscotti - "twice cooked". Italians love to dip cookies in wine to soften and flavor at the same time.

Brutti ma Buoni

Brutti ma Buoni is a traditional Tuscan biscuit whose name translates as “terrible but good”. It contains almonds, hazelnuts, pine nuts, oranges and other fruits. Coarsely chopped nuts are mixed with powdered sugar or honey and beaten egg whites. The cookies are then baked in the oven and eaten completely cooled. Their unique nutty taste more than covers the unpresentable appearance.

Zeppole

Zeppole is a typical Italian pastry made of fried dough balls about 10 cm in diameter. Similar to American donuts. The dough can be light, airy, but there are versions with a denser texture. Zeppole is sprinkled with powdered sugar, filled with custard, ricotta, honey. Unsweetened varieties of donuts are stuffed with anchovies.

Cavallucci

Cavallucci is a traditional Christmas pastry of Tuscan origin. The name of the delicacy literally translates as “little horses”. It consists of anise, almonds, candied fruits, coriander and flour, water and sugar (or honey).

Italians eat cavalucci with fortified wine after soaking it in the drink.

Canestrelli

Canestrelli are biscuits typical of many parts of Italy, especially in Piemonte and Liguria. There are many versions of the canestrelli, but the traditional one is a chamomile biscuit with a hole in the center. The main ingredients are flour, eggs, butter and sugar. The product is very fragile and delicate, sprinkled with sugar powder on top. It is often served with sparkling or dessert wine.

Colomba

Colomba pasquale, or Italian Easter Dove, is a traditional Easter cake. The dough contains flour, eggs, sugar, yeast, butter and candied fruits. Before baking, it is decorated with small crystals of refined sugar and almonds. Some manufacturers cover the "dove" with chocolate. Colombos from Lombardia and Sicily are included in the list of traditional food products in Italy.

Crostat

Crostata is a cake also known as coppi in Naples and sfogliate in Lombardy. Tart is based on shortbread dough filled with sweet or salty filling. Crostata with jam, ricotta, custard or nutella is served as a dessert. There are several options for decorating the cake: fully open, closed or decorated with a pastry lattice. Traditionally, the crostat has a rough, not perfectly round shape.

Krumiri

Krumiri - Piedmontese pastry in the form of a curved stick. It is made from flour, butter, honey and eggs. There is a legend that the dessert was born in 1878 on the day of the death of King Vittorio Emanuele, so the shape of the cookie resembles his mustache.

Pandoro

Pandoro (Pandoro) - sweet yeast bread. Most often it is baked at Christmas and New Year. It has the shape of a truncated cone, the cut looks like an 8-pointed star. The dough is soft, golden in color and smells of vanilla. Traditionally, there is no cream or candied fruit inside the pandoro, although some modern confectioners offer versions with chocolate or custard. Dessert is served sprinkled with powdered sugar. So it resembles the snow-capped peaks of the Alps.

Panettone

Panettone (Panettone) - sweet yeast bread - a native of Milan (Milano). It is usually baked for Christmas. The shape is cylindrical with a dome (similar to the Russian Easter cake). Raisins, candied orange or lemon zest are often added to panettone for flavor. In different regions of Italy there are variants of sweet bread with mascarpone cream or with chocolate. In Milan, there is a tradition of not finishing panettone at Christmas, in order to eat a stale piece on an empty stomach on February 3 (St. Basil's Day). It is believed to prevent sore throats and colds.

Pastiera

Pastiera is a sweet Neapolitan pie typical of the Easter period. Shortbread dough is taken as the basis, the base for the filling is ricotta with eggs. The smell and taste of baking varies depending on spices and flavorings. The classic version uses cinnamon, candied fruits, orange peel and flower water. Modern versions complete with chocolate and custard.

Pizzella

Pizzella is a waffle biscuit from Abruzzo. Known in Lazio as ferratella. It can be hard and crunchy or soft depending on the ingredients and preparation method . Traditionally, it is flavored with anise, vanilla or lemon zest. Pizzelli are baked using a textured mold to imprint the characteristic snowflake pattern. It is usually made into sweet sandwiches, smeared with nut paste, or wrapped with cannolo-type ricotta filling.

Ricciarelli

Ricciarelli is a typical pastry from Siena, similar to French macaroons. It contains almonds, sugar and egg white. Often made in the form of rhombuses. Finished biscuits are covered with chocolate or sprinkled with powdered sugar. Ricciarelli di Siena was awarded the IGP category in 2010. Richarelli is served with white wine.

St. Joseph Cream Puffs

Bigné di San Giuseppe Cream Puffs are light, fluffy cakes from Roma that are baked a few weeks before St. Joseph's Day (19Martha). They are usually deep fried, filled with custard and sprinkled with powdered sugar. Unsweetened dough contrasts beautifully with the creamy filling.

Sfogliatella

Sfogliatella is a crunchy cone-shaped pastry with an unusual layered appearance. To obtain a characteristic structure, the dough is rolled out as thinly as possible, greased and twisted into a roller. Then it is cut into discs about 2 cm thick, from which cones are formed. As a rule, the buns are orange flavored and filled with ricotta. Whipped cream, chocolate cream, candied fruit, jam are also used as fillings.

Cenci

Cenci is a fried pastry traditionally made during carnival. R The recipe is very simple, it does not use any nuts or chocolate. In some regions, the dough is flavored with lemon or orange peel. Ready chenchi are lightly sprinkled with powdered sugar.

In our country, a similar type of pastry is called "brushwood".

Cakes

Cakes are an essential attribute of any celebration. There may not be fruits, meat or fish dishes at the holiday, but a beautiful and inviting dessert will definitely become the king of the table. Italian cakes today represent the pinnacle of confectionery taste.

Genovese or Genoese cake

Genovese (Génoise) is a biscuit cake named after the city of Genoa (Genova). Dessert is known for its dry texture, but sometimes biscuit cakes are sprinkled with liquor or sugar syrup . Oil cream is the most common option for impregnation and decoration. Jelly, fruits, chocolate are also used as fillings. There are versions of the cake with chocolate sponge cakes.

Caprese

Caprese cake is a chocolate cake with nuts, named after the island of Capri. The classic version of the composition includes: butter, sugar, eggs, almond flour and chocolate. After baking, the cake has a thin, crispy crust but a moist, soft center. Sometimes liquor or some other type of alcohol is added to its composition.

  • We advise you to read about: Italian Caprese salad

Cassata

Sicilian cassata (Cassata Siciliana) is a cake from Sicily. It consists of layers of round biscuit moistened with fruit juice or liqueur, combined with ricotta, fruit and marzipan. Traditionally, the dessert is glazed and decorated with candied fruits. In Italy, there are an infinite number of variants of cassata, including some not quite ordinary ones. For example, in Messina, the ricotta filling was replaced with gelato ice cream. The Messinian cake is not as sweet as the Palermo version.

  • We advise you to read and visit: the best pastry shops in Rome

Tiramisu

Tiramisu is one of the most famous Italian desserts and, in combination, a no-bake cake. It is made by alternating layers of savoiardi (ladyfingers) biscuits soaked in coffee and cream (mascarpone with sugar and eggs). The classic version of the delicacy has a round shape and is sprinkled with cocoa powder. Modern confectioners use wine, liquor, rum and cocoa as an impregnation for cookies. Dessert can be decorated with fruits and berries.

Zuccotto

Zuccotto is a typical Florentine culinary cake. It is prepared in the shape of a dome. It is a "cap" of biscuit dough filled with filling . As the latter, ricotta or whipped cream is used in combination with berries, candied fruits, chocolate chips. Zuccotto is served well chilled.

Unusual desserts

In this section, we decided to highlight those desserts that are difficult to attribute to any particular group. Some of them cannot be put in the rows of either pastries or cakes. And we, with our gastronomic habits, would supplement some Italian delicacies, for example, with some kind of bun. But for the inhabitants of the republic, these are separate independent sweet dishes.

Budino

Budino is a delicate dessert, an Italian version of pudding. It is prepared from milk, sugar, natural flavors (fruit, chocolate, nuts, liquor, vanilla) and thickeners (flour, starch, gelatin, semolina). Most often has the shape of a truncated cone. Serve boudino at the end of a meal, garnished with biscuits, whipped cream, fresh fruit or berries.

Cannolo

Cannolo is a Sicilian delicacy included in the list of traditional Italian foods. Canollo is a fried dough tube filled with ricotta with candied fruits, nuts or chocolate drops and sprinkled with powdered sugar . The filling is introduced just before serving to avoid loss of crunchiness. Although some confectioners cover the inside of the tube with chocolate, preventing trouble. Initially, the dessert was prepared the last week before Lent, but due to the great demand over time, it began to be baked all year round.

Maron glace

Marron glace - chestnut confectionery covered with sugar glaze . Suitable fruits are soaked in water for about 9 days. Next, peeled chestnuts are boiled in sugar syrup, dried and baked in the oven to obtain a sugar crust. Maron glace is eaten on its own, and is also used in the recipes of some desserts (gelato, cakes, sweet sauces).

Nutella

Nutella is a chocolate-nut spread from Piedmont. It was born as an alternative to chocolate after the imposition of high taxes on cocoa beans. Modern Nutella contains sugar, palm oil, hazelnuts, cocoa, milk powder, lecithin and vanillin. They eat pasta spread on a bun, or use it in recipes for other desserts.

Nociata

Nociata is a dessert typical of the regions of Umbria and Lazio. It is based on walnuts. They are crushed and mixed with honey and beaten egg whites. The finished mass is leveled on a plane and cut into small bars. Nochiata is traditionally made at Christmas.

Panna Cotta

Panna Cotta is a dessert whose name literally means boiled cream. It is made from cream, sugar and gelatin. The classic version is flavored with vanilla. Modern confectioners complement the traditional recipe with rum, coffee, cocoa. Serve panna cotta with berry, caramel or chocolate sauce. It can be garnished with fruit or drizzled with liquor.

Panforte

Panforte is a Tuscan fruit and nut dessert. The recipe for its preparation is simple: sugar or honey is mixed with fruits, nuts, spices, flour and water. After baking, it is sprinkled with powdered sugar. Panforte is translated as "strong bread". It received this name due to its spicy aroma (its original name is Panpepato, which means "peppered bread"). In appearance, the dessert resembles a gingerbread or gingerbread. In 2013, Panforte di Siena acquired the IGP category.

Usually served with coffee or dessert wine after a meal, but some Italians prefer to have the treat for breakfast.

Easter lamb

Easter lamb (Agnello pasquale) is a dessert typical of the city of Favara. It is made from almond and pistachio pastes (ground nuts with sugar and water), flavored with lemon zest and vanilla. Prepare a delicacy in the shape of a lamb (as a symbol that Jesus is the lamb of God) and decorate with "curls" of sugar fudge.

Pignolata

Pignolata is a dessert common in the cities of Messina and Reggio di Calabria. The delicacy looks like a cluster of cones of different sizes, covered with glaze. These are small pieces of fried dough half drizzled with chocolate and the other half with lemon syrup. The dessert is served chilled. In southern Italy, there is a delicacy pignolata al miele - balls of dough, sprinkled with honey and sprinkled with chopped almonds.

Sabaglione

Sabaglione is a dessert made from egg yolks, sugar and wine. Similar in texture to a cream or thick sauce. To add extra flavor, the sabayon is sprinkled with chocolate chips, lemon or orange zest. Serve the delicacy warm or cooled to room temperature. Decorate with biscuits or waffles.

Struffoli

Struffoli is a Neapolitan Christmas delicacy. E These are deep-fried crispy balls, maximum 1 cm in diameter. A lighter version of the product includes dough balls baked in the oven. Traditionally, they are mixed with honey, cinnamon, chopped nuts and orange peel. Serve the struffoli warm.

Torrone

Torrone or Turrone (Torrone) - a confection made from honey, sugar, egg whites and nuts. In Italy, almonds, hazelnuts or pistachios are usually used.

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