Desserts


WebFoodCulture Logo

Only the most traditional desserts

STORIES, RECIPES AND INTERESTING FACTS ABOUT THE MOST TRADITIONAL DESSERTS FROM ITALY AND ALL OVER THE WORLD. THE HISTORIC PASTRY SHOPS AND PRODUCERS TO ENJOY THEIR ORIGINAL FLAVOR.

T

his page of WebFoodCulture contains articles about the most traditional desserts from Italy and all over the world. These articles include not just recipes, but also fascinating stories and interesting facts. They also provide precious indications on the location of the historic pastry shops and producers, giving the opportunity to taste the original flavor of these delicacies.

IN THIS SECTION:

Sweet specialties like cakes, pastries, cookies, ice creams, candies, pralines, etc.


Pastiera: the Neapolitan Easter pie.

‘P

astiera’ is a traditional tart from the Italian city of Naples. A specialty with very ancient origins, rich in symbolic elements connecting it to important divinities of the past (such as Ceres, goddess of fertility) and to the theme of resurrection: it’s therefore no coincidence that it’s considered the Easter dessert par excellence. Let’s find out where the great charm of this delicacy comes from and many interesting facts. Let’s visit the historic pastry shops making it, so as to savor its authentic taste. (continue)

Italy – Section: Desserts


Cannoli: Cicero's dessert (img-01) Cannoli: Cicero's dessert (img-01)

‘C

annoli’ are one of the most traditional Sicilian pastries. It was the year 70 BC when the famous Roman orator Marcus Tullius Cicero described a very similar dessert. Let’s study the history of this delicious specialty, let’s examine its recipe, let’s visit its places finding out its variants. (continue)

Italy – Section: Desserts


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

S

acher Torte: its taste is both austere and elegant. Characteristics it has in common with the city where it was born: Vienna. Let’s deepen the knowledge of this delicious Austrian specialty, let’s find out its history and recipe, let’s visit the most traditional pastry shop still preparing it. (continue)

Austria – Section: Desserts


Panettone, Christmas dessert from Milan (img-04)

‘P

anettone’ is the traditional Italian Christmas cake. It can be considered the final result of a long evolution, rich in legends and ‘tasty’ information. Let’s find out how it’s made and which is the most traditional bakery that prepares it still following the original recipe. (continue)

Italy – Section: Desserts

WebFoodCulture

The most typical dessert, the most traditional pastry shops.


Frittelle and galani: pastries of the Venetian Carnival. Frittelle and galani: pastries of the Venetian Carnival.

Frittelle and galani: pastries of the Venetian Carnival.

T

he Venetian Carnival: an event unique in the world, renewing its magic year after year. During the period of its celebrations, the pastry chefs in the Doge’s city prepare delicious ‘frittelle’ and ‘galani’: let’s taste these sweet specialties, so rich in tradition. (continue)

Italy – Section: Desserts


Babbà, the King’s dessert (img-02) Babbà, the King’s dessert (img-02)

Babbà, the King’s dessert.

E

ven if the ‘babbà’ (or ‘babà’) is widely considered one of the most typical examples of Neapolitan pastry, its origins are from elsewhere: Northern Europe. Some historians stress the fact that it was the favorite dessert of a Polish king, Stanislao Leszczinski. (coming soon)

Italy – Section: Desserts

Voltaire about ice cream (img-03)

Marie Antoinette’s brioches.

“S’

ils n’ont plus de pain, qu’ils mangent de la brioche” (“If they have no bread, let them eat cake”): words often attributed to Marie Antoinette, Queen of France. If she had really pronounced them, this would show little regard for the hunger suffered by her people since ‘brioche’, a type of bread made with butter and eggs, was at the time affordable only by the rich. In truth, many historians claim that the sentence doesn’t belong to her and started circulating many years after the French Revolution.

‘Baicoli’: ancient Venetian biscuits.

T

he ‘Baicoli’ are among the most traditional Venetian biscuits. Their name comes from the local dialect, meaning ‘small fishes’, probably for the vague resemblance in shape. As all biscuits, they are cooked twice (‘bis-coctus’) and thus very dry: this ‘feature’ makes them perfect for long-keeping.




COPYRIGHT INFORMATION


Click here.

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 (*) – Portrait of Stanisław Leszczyński, Jean Girardet, 1750 (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}
img-05 (*) – Ritratto di Maria Antonietta, J.A. Gautier-Dagoty, 1775 (Wikipedia Link) {PD-US}

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