A new journey is about to begin; we will be slowly following the excellences of our territory and to discover more about the Italian bakery traditions, considering the particular valences that come into play. A wide panorama determined by a complex combination of environmental and historical factors. Climatic bands and altitudes dictate the basic lines […]

A new journey is about to begin; we will be slowly following the excellences of our territory and to discover more about the Italian bakery traditions, considering the particular valences that come into play. A wide panorama determined by a complex combination of environmental and historical factors.

Climatic bands and altitudes dictate the basic lines of the regional confectionery tradition. Our peninsula is a mosaic of environments in which the sea and the mountains, as well as lakes and hills combine in a surprisingly varied way.

Most of the time special desserts or pastries are born after local festivals or celebrations that may be associated or not with religion.

Every dessert or pastry reflects the characteristics of the territory where that specific product was made although ingredients like nuts, honey and raisins are almost omnipresent.

In the North, the use of milk, cream and butter prevails in the dough; think about the delicious Krumiri, the typical cookies from Monferrato and then Panettone or Pandoro, which are essential Italian desserts during Christmas time.

In the Alps, custards are often incorporated together with berries, hazelnuts and chestnuts, creating incredible desserts such as the delicious strudel.

In Central Italy, the great protagonists are wheat and olive oil, as well as peaches and chestnuts. Castagnaccio from Tuscany is a typical rustic cake made with chestnut flour and olive oil. The classic ricciarelli, calcionetti and cialdoni del Magnifico Lorenzo are delicious cookies, so unique and varied in flavor. Around November, most sweet treats are quince jellies, better known as Cotognate.

In the South, almonds, figs, pistachios, ricotta and citruses are amazingly delicious.

Pastiera from Naples, cannoli or cassata from Sicily wouldn’t be so delicious if it weren’t for their main ingredient: fresh ricotta. The Amalfi coast is incredibly famous for its lemon Delizia, a soft sponge cake filled with lemon custard and whipped cream that literally melts in your mouth and freshens up your palate.

It doesn’t matter if you have a sweet tooth or not, authentic Italian desserts are all irresistible.

Click here to discover more on authentic Italian bakery products.

Italian Made Partners