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25 Traditional Italian Desserts You Should Try

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Traditional Italian desserts like tiramisu, cannoli, and panna cotta are famous worldwide for their delicious flavors and unique textures. The flavors of Italian desserts have been shaped by neighboring countries and those that have invaded Italy, such as Spain, Greece, and France.

These desserts benefit from Italy's Mediterranean climate and fertile land, which provide fresh ingredients like almonds, citrus fruits, and honey, essential for making these treats. Italian sweets often have layers, creamy textures, and a balanced sweetness. Here are 25 traditional Italian desserts you should try.

1. Affogato

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An affogato, translating as gelato affogato al caffè ('ice cream drowned in coffee') in Italian, is an Italian dessert made by pouring a shot of hot espresso over a scoop of vanilla gelato or ice cream. Some variations include adding a shot of liqueur, such as amaretto, Kahlúa, or bicerin, to add an extra layer of flavor.

In Italy, it is classified as a dessert, while some places outside Italy consider it a beverage. Regardless of its classification, it is typically served in a tall, narrow-bottomed glass to allow the ice cream to melt and mix with the espresso at the bottom.

2. Tiramisu

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This classic Italian treat, tiramisu, consists of coffee-soaked ladyfinger pastries layered with a creamy blend of eggs, sugar and mascarpone cheese, and dusted with cocoa. The dish has inspired numerous cake and dessert variations worldwide. It's typically chilled to allow the flavors to meld and mature.

Traditionally, tiramisu is made in a rectangular or square pan, but it can also be served in various shapes, including round glasses or even pyramid shapes, to showcase the layers. The term "tiramisu" translates to "pick me up" in Italian, reflecting the uplifting nature of the dessert.

3. Tartufo

Tartufo is a gelato dessert that originated from the municipality of Pizzo in Calabria, Italy. It is shaped like a ball and typically features a combination of two or more gelato flavors. The center often contains a surprise ingredient such as melted chocolate or fruit syrup, with common choices being raspberry, strawberry, or cherry.

The dessert is generally encased in a chocolate or cocoa shell, though variations may include coatings of cinnamon or nuts. Tartufo is usually round or oval and may be finished with a dusting of cocoa powder or powdered sugar.

4. Panna Cotta

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Panna Cotta is a traditional Italian dessert that translates to "cooked cream" in Italian. It’s made by heating cream, sugar, and vanilla until the sugar dissolves, then adding gelatin to create a smooth texture. After being poured into molds and chilled, it turns into a soft, custard-like pudding.

This dessert can be topped with various ingredients such as fresh berries, fruit sauces, or caramel. It’s versatile and can be flavored in many ways, including coffee, citrus, or chocolate. Though it’s sometimes referred to as a custard, true custard is made with egg yolks, not gelatin.

5. Zabaglione

Zabaione or zabaglione is an Italian treat that can be served as either a dessert or a drink. It is made with egg yolks, sugar, and sweet wine, often Marsala or Moscato d'Asti, and sometimes includes spirits like cognac. When made as a dessert, it becomes a light, airy custard through whipping.

Since the 1960s, it has been popular in the U.S., especially in Italian communities, often presented with fruits like strawberries or peaches in a champagne glass, and sometimes made at the table for dramatic effect. In Argentina and Uruguay, it’s known as sambayon and is also a favored ice cream flavor.

6. Cantucci

Cantucci, also known as biscotti di Prato, are Italian almond biscuits originating from Prato, Tuscany. They are twice-baked, oblong-shaped, and crunchy, making them ideal for dipping. Traditionally, they are enjoyed with Vin Santo, a sweet Italian dessert wine. Smaller versions are often called cantuccini.

While in Italy they are typically paired with Vin Santo, elsewhere they are commonly served with coffee, such as cappuccinos or lattes, or black tea

7. Pasticciotto

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A pasticciotto is a traditional Italian pastry filled with either ricotta cheese or egg custard, depending on the region. These pastries are about 1 inch (2.5 cm) thick and are typically enjoyed for breakfast but can be eaten at any time of day.

They are a specialty of Apulia and are best served warm. In southern Apulia, you can find pasticciotti in bakeries, bars, coffee shops, and restaurants, and they are also commonly available at Italian-American bakeries in the United States.

8. Cannoli

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Originating from Sicily, this pastry features a tube-shaped shell made from fried dough, filled with a sweet, creamy ricotta cheese mixture. It typically ranges from 9 to 20 centimeters in length. In mainland Italy, it is often called cannolo siciliano. Regional variations in Sicily offer unique twists on the filling based on local tastes and available ingredients.

For instance, in Palermo, cannoli are topped with candied orange zest for a citrusy flavor, while Catania prefers chopped pistachios for a nutty taste and texture. In Ramacca, some cannoli recipes incorporate purple artichokes, reflecting the area’s local produce.

9. Cassata

This traditional cake from Sicily is known for its round sponge base, which is soaked with fruit juices or liqueur and layered with ricotta cheese and candied fruit, similar to the filling used in cannoli. It is covered with a shell of marzipan, decorated with pink and green icing, and often features decorative designs.

Additionally, the term "cassata" can refer to a type of Neapolitan ice cream that includes candied or dried fruit and nuts. While it is commonly made in a round shape, some versions of cassata are crafted in rectangular, square, or box forms.

10. Panettone

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Panettone is a sweet Italian bread and fruitcake that originates from Milan. It is traditionally enjoyed during Christmas and New Year celebrations in various parts of Western, Southern, and Southeastern Europe, as well as in Australia, South America, Eritrea, the United States, and Canada.

The cake has a unique dome or cupola shape that rises from a cylindrical base and typically stands about 12–15 cm tall for a 1 kg (2.2 lb) panettone. While it commonly features a cylindrical base, other shapes like an octagon or a frustum with a star section, more akin to a pandoro (an Italian sweet bread), can also be used.

11. Zeppole

Zeppola is a traditional Italian pastry commonly enjoyed during the Feast of Saint Joseph on March 19. It is a deep-fried doughnut-like treat made from choux pastry, which is light and airy. The dough is typically shaped into rings or balls and deep-fried until golden brown, then dusted with powdered sugar.

The most classic version, known as 'Zeppola di San Giuseppe,' is filled with rich pastry cream and often topped with candied cherries or other fruits. Variations may include fillings such as ricotta cheese or jam, but the pastry cream version remains the most iconic.

12. Torta della nonna

Torta della Nonna, or Grandma's Cake in English, is a beloved Italian dessert. It consists of a light pastry crust filled with a creamy custard made from eggs, ricotta cheese, and pine nuts. Sweet raisins are often mixed into the custard, adding both texture and flavor.

The cake is finished with a dusting of powdered sugar and flavored with fresh lemon zest. It can be baked in either a flat pie pan or a taller springform pan and is typically served as the final course of a traditional Italian Sunday meal.

13. Sfogliatella

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Originating from the Campania region, the sfogliatella is a shell-shaped Italian pastry with a sweet, creamy filling. Its name, meaning 'small, thin leaf/layer,' comes from its leaf-like, layered texture. To prepare it, the dough is stretched or flattened, brushed with a fat such as butter, shortening, margarine, lard, or a mixture, and rolled into a log with numerous layers.

This log is then sliced into disks, shaped into pockets, and filled with a mixture of sweetened ricotta cheese, semolina, sugar, and candied citrus peels. As it bakes, the layers separate, forming the signature ridged appearance of the sfogliatella.

14. Semifreddo

Semifreddo is a classic Italian dessert, meaning "half-cold" or "half-frozen." This treat is a semi-frozen, mousse-like dessert combining elements of ice cream and frozen soufflé. Made from sugar, egg yolks, and cream, it achieves a smooth, creamy texture without the need for an ice cream maker.

Variations can include flavorings like chocolate, fruit, coffee, or nuts. Semifreddo is typically prepared by folding whipped cream into a custard or meringue base, and then freezing it until firm but not completely solid. It’s often served sliced, resembling a terrine, and garnished with fresh fruit, sauces, or grated chocolate.

15. Crostata

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A crostata is a traditional Italian tart that’s both rustic and delicious. It has a simple, homemade crust that's usually made from flour, sugar, butter, and eggs. The filling can be sweet or savory. Sweet crostatas often feature fruit fillings like apricot, cherry, or mixed berries, while savory ones might have ingredients like cheese, vegetables, or meats.

The dough is rolled out, and the filling is spread in the center, with the edges folded over to create a freeform pie. The result is a charming, open-faced tart with a golden, crispy crust and a flavorful filling. Crostatas are easy to make and perfect for showcasing seasonal fruits or savory ingredients.

16. Amaretti di Saronno

Amaretti di Saronno are a type of amaretto cookie, characterized by their bitter-sweet flavor, and originate from the Italian municipality of Saronno. Unlike some other traditional amaretti, which are typically made with almonds, these cookies are made with ground apricot kernels.

The recipe is simple, consisting of sugar, egg whites, and ground apricot kernels. Amaretti di Saronno are widely available commercially, with Lazzaroni being one of the most notable brands offering them.

17. Biancomangiare

Biancomangiare is a traditional Italian dessert originating from Sicily and the Piedmont region. Its name, meaning "white eat," reflects its creamy, pale appearance. The dessert is made from sweetened almond milk thickened with cornstarch or gelatin to create a smooth, custard-like texture.

Often flavored with vanilla or citrus, Biancomangiare is typically served chilled and garnished with fresh fruit or a berry compote. It has a delicate, subtly sweet flavor and a silky consistency. Historically enjoyed by the nobility, Biancomangiare remains a cherished classic in Italian cuisine.

18. Budino

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Budino is a popular Italian dessert similar to pudding. It has a creamy, smooth texture and can come in various flavors, such as chocolate, vanilla, or caramel. Made with ingredients like milk, sugar, eggs, and sometimes cream, Budino is often thickened with cornstarch or gelatin.

It's typically served chilled, and can be enjoyed on its own or with toppings like fresh fruit, whipped cream, or a drizzle of sauce. Budino is a favorite treat in Italian homes and restaurants, valued for its rich flavor and comforting, velvety consistency.

19. Granita

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Granita is an Italian semi-frozen dessert made from water, sugar, and flavorings. Originating from Sicily, it is similar to sorbet but has a coarser, more crystalline texture. Traditionally, granita comes in flavors such as lemon, almond, and coffee, providing refreshing, fruity, or caffeinated tastes.

To make it, the mixture is stirred occasionally as it freezes to achieve the desired granulated texture. Granita is commonly enjoyed as a cooling treat in hot weather and is often served as a palate cleanser or a sweet ending to a meal.

20. Torta caprese

Torta Caprese is a rich Italian chocolate cake originating from the island of Capri. This cake is known for its dense, moist texture and deep chocolate flavor. It’s made with just a few ingredients: dark chocolate, eggs, butter, sugar, and ground almonds. The cake doesn’t use flour, making it a great option for those who are gluten-free.

After mixing, the batter is baked until the outside is set, but the inside remains soft and fudgy. Often dusted with powdered sugar or served with a dollop of whipped cream, Torta Caprese is a satisfying dessert that showcases simple ingredients in a sophisticated way.

21. Bruttiboni

Bruttiboni, or brutti ma buoni, are traditional Italian biscuits that feature a hazelnut or almond flavor. Hailing from Prato, Tuscany, and other regions, these treats are made by blending meringue—a mixture of egg whites and sugar—with finely chopped roasted nuts.

The result is a biscuit with a crisp exterior and a tender, chewy center. Although their exact origins are debated, these cookies have been enjoyed since the mid-19th century. In Prato, they are commonly sold alongside biscottini di Prato, adding to their local charm.

22. Bombolone

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This popular Italian pastry is often enjoyed as a sweet treat or breakfast item. Resembling a doughnut, it is a soft, round pastry that is deep-fried until golden and then rolled in sugar. Traditionally, bomboloni are filled with various sweet fillings, such as creamy custard, rich chocolate, or fruit jam.

Originating from the Tuscany region, these pastries are known for their light and fluffy texture, which contrasts with the sweet, often gooey filling. Bomboloni are best served fresh and warm, making them a favorite at Italian bakeries and cafes. They can be enjoyed on their own or paired with coffee.

23. Pandoro

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Pandoro is a traditional Italian Christmas cake from Verona. Shaped like a tall, star-like or eight-pointed Christmas tree, it is made from a dough enriched with eggs, butter, and sugar. The cake is baked in a special mold that gives it its distinctive shape and tender crumb.

Once cooled, Pandoro is dusted with powdered sugar, which gives it a snowy, festive look. Unlike other holiday cakes, Pandoro is not flavored with spices or fruits but relies on its simple yet decadent ingredients to shine. It's often enjoyed with a cup of coffee or hot chocolate during the holiday season.

24. Pizzelle

Pizzelle are traditional Italian cookies that are crisp and delicate. They are made using a special iron that gives them their distinctive, lace-like pattern. The dough, typically flavored with vanilla or anise, is made from flour, eggs, sugar, and butter.

The batter is spooned onto the hot pizzelle iron, which presses and cooks them into thin, round cookies. Pizzelle have a light, crunchy texture and a slightly sweet flavor, making them a popular treat during holidays and special occasions. They can also be enjoyed plain or with a dusting of powdered sugar.

25. Ricciarelli

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Ricciarelli are traditional Italian almond cookies from Siena, Tuscany. These cookies are soft, chewy, and have a sweet, nutty flavor. The main ingredients are almond paste, sugar, and egg whites. They are often dusted with powdered sugar before baking, giving them a snowy, elegant appearance.

Although popular during the Christmas season, Ricciarelli are enjoyed year-round. To make them, almond paste is mixed with sugar and egg whites, shaped into small rounds, and baked until slightly golden. They are a lovely treat with coffee or tea.