Originally from Campania region, Pastiera is a traditional Italian cake of Neapolitan cuisine. It consists of a whole wheat berries cake mixed with ricotta cheese and flavored with a blend of spices such as orange blossom water and candied fruits.
It is traditionally prepared and eaten in springtime on Easter day to deliciously end the meal and it can also be served for breakfast or as an accompaniment to afternoon tea.
Panna Cotta is a delicate, creamy Italian dessert originating in the region of Piedmont, in Northern Italy. It is made of gelatin, vanilla extract and heavy cream.
Before serving, panna cotta is garnished with different toppings. Among the most common are dark chocolate ganache, caramel sauce or wild berries sauce accompanied by fresh fruits.
Cannoli is a traditional Italian pastry originating in Sicily, in Southern Italy, consisting of crispy and crunchy tubes filled with fresh, sweetened ricotta cheese.
Cannoli Siciliani can be flavored by sprinkling both sides with chocolate drops, chopped pistachios, candied citron or orange peel, according to one’s preference.
Originally from Milan, in Lombardia region, Panettone is a typical Italian dessert consisting of a sweet and soft bread sprinkled with raisins, citrus, almonds and other mixed dried fruits. It is traditionally prepared and enjoyed during winter holidays, especially for Christmas and New Year’s Eve.
Tiramisu is a traditional Italian dessert originally from the regions of Veneto and Friuli Venezia Giulia, in Northern Italy. It consists of ladyfinger biscuits soaked in espresso coffee and liqueur, layered with mascarpone cheese and cocoa powder.
Cassata is a traditional sweet from Sicily, in Southern Italy, and has its roots in the Arab tradition. It consists of a round sponge cake filled with ricotta cheese mixed with chocolate drops. The cake is garnished with almond paste, melted sugar and candied fruits.
(Photo ©Manuela Zangara)