Recipes for Cakes and Desserts
The Dolce or Dessert - a term derived from the French verb desservir (il ou elle dessert), which means "to clear the table" - is a sweet course that is normally served at the end of a meal.
Although the custom of eating fresh or dried fruit at the end of the meal is very ancient, dessert enters in all respects to be part of the western meal in relatively recent times, in fact before the 19th century desserts were an aristocratic privilege or reserved at parties and celebrations.
Index of Recipes for Cakes and Desserts
-
Almond sugar crisps
-
Amaretti del Sassello
- Babà of Naples
- Camille, Italian carrot cupcakes
- Cannoli siciliani
- Castagnaccio
- Castagnole di Carnevale
- Caucenetti
- Cervone
- Chiacchiere di Carnevale
- St. Blaise donut / Ciambella di San Biagio
-
Cicerchiata
- Crema alle mele
- Crostata with Ricotta and Orange Marmalade
- Easter Cakes
- Easter Recipes and traditions
- Ferratelle, Nevole or Pizzelles
- Frollini filled with jam or Nutella
- Frutta Martorana
- Pan caciato of San Martino
- Panforte di Siena
- Parrozzo
- Pastiera Napoletana
- Pinoccate dolci
- Pizza di Pasqua
- Pizza di Pasqua Aquilana
- Schiacciata di Pasqua
- Sfogliatelle frolle
- Spongata di pere
- Sponzelle
- Tiramisù, the original recipe
- Torrone: origins and varieties
- Torrone of Cremona
- Torrone of Aquila
- Torta Caprese
- Tronchetto di Natale
- Zeppole fritte napoletane
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