he main sections of Webfoodculture are based on the typical courses of the traditional Italian meal. The choice to use this particular order to organize different kinds of food from all around the world is due to the great reputation of the gastronomy of this country. This section is about desserts (‘dolci’): preparations that may vary in complexity, characterized by their sweet taste.


Preparations characterized by their sweet taste. For example: cakes, pastries, cookies, ice creams etc.

Panettone, Christmas dessert from Milan (img-04)

Panettone, Christmas dessert from Milan.


he ‘panettone’ is one of the specialties always present on the Italian tables during the Christmas festivities. Its origins are closely connected with the distant past of the city of Milan, some scholars think they could be traced back to the Classical Era. (continue)

: Italy

Cicero's cannoli (img-01) Cicero's cannoli (img-01)

Cicero’s cannoli.


annoli’ are among the most typical desserts from Sicily. It’s not easy to determine their origins, but one thing is for sure: it was the year 70 BC when the great Roman orator Marcus Tullius Cicero described a very similar pastry. (continue)

: Italy

Sachertorte, taste of Vienna. Sachertorte, taste of Vienna.

Sachertorte, taste of Vienna.


achertorte: its taste is both austere and elegant, characteristics it has in common with the city where it was born, Vienna. It’s hard to try it without hearing the echo of a waltz, the passage of an ancient carriage or the clink of a sword. (continue)

: Austria

Saint Honoré: the 'holy' cake (img-02) Saint Honoré: the 'holy' cake (img-02)

Saint Honoré: the ‘holy’ cake.


aint Honoré’ is a cake much appreciated both in Italy and France. It was invented in 1486 by the chef Chiboust who gave it the name of the patron saint of bakers and confectioners: St.Honoré. The holy man was also known as Honoratus, bishop of Amiens, a city famous for its beautiful gothic cathedral. (coming soon)

: France

The sweets of the Venetian Carnival. The sweets of the Venetian Carnival.

Frittelle and galani: sweets of the Venetian Carnival.


he Venetian Carnival: an event unique in the world, renewing its magic year after year. During the incredible festivities, the local confectioners prepare delicious ‘frittelle’ and ‘galani’: let’s taste them, surrounded by colorful masks and fascinating gondolas. (coming soon)

: Italy

Voltaire about ice cream (img-03)

‘Baicoli’: ancient Venetian biscuits.


aicoli’ (also known as ‘baicoi’) are one of the oldest types of Venetian biscuits: their name comes from the local dialect and means ‘small fishes’, probably because of the vague resemblance in shape. As all biscuits, they are cooked twice (from the latin ‘bis-coctus’) and thus very dry. This characteristic makes them perfect for long-keeping: that’s why they were once used as sea provisions.

The images bearing the logo ‘webfoodculture’ are copyrighted.

The following images are public domain:

img-01 (*) – Cicero Denounces Catiline, 1889 Maccari (Wikipedia Link) {PD-US}
img-02 (*) – Honoratus of Amiens (Wikipedia Link) {PD-US}
img-03 (*) – Voltaire, by N. de Largillière, 1725 (Wikipedia Link) {PD-US}
img-04 (*) – Milan, the Cathedral, G.Brogi, 1870 (Wikipedia Link) {PD-US}

(*) The copyright of this image has expired.
(**) Image released in public domain by its author.