Desserts


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The most typical and traditional desserts

THE MOST TYPICAL AND TRADITIONAL DESSERTS. THEIR ORIGINS, INFORMATION AND INTERESTING FACTS. THE HISTORIC PASTRY SHOPS AND PRODUCERS TO ENJOY THEIR AUTHENTIC FLAVOR.

This section of WebFoodCulture is about the most typical and traditional desserts from Italy and all over the world. The following articles include their fascinating origins, useful information and interesting facts. They also provide indications on the historic restaurants and producers of these delicacies, giving the opportunity to taste their authentic flavor.

IN THIS SECTION:

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


Neapolitan Pastiera.

‘Pastiera’ 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


Sicilian Cannoli (img-01) Sicilian Cannoli (img-01)

‘Cannoli’ 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. Sachertorte.

Sacher 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 (img-04)

‘Panettone’ 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

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The most typical dessert, the most traditional pastry shops.


Venetian Frittelle. Venetian Frittelle.

The 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’: let’s taste these sweet specialties, so rich in tradition. Let’s find out their history, many useful information and interesting facts. (continue)

Italy – Section: Desserts


Venetian Galani. Venetian Galani.

In addition to Frittelle, the other sweet specialty prepared in Venice during the Carnival are Galani. This delight consists of thin strips of dough made with butter, flour and eggs, which once fried are sprinkled with sugar. Let’s taste them and discover their history, lots of information and interesting facts.
(continue)

Italy – Section: Desserts


‘Babbà’ (img-02)

Il Babbà.

Even 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.

The ‘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.




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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}

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