Italian Cuisine

Siena's famous aristocratic cookie. A soft, intensely chewy, diamond-shaped almond paste cookie, heavily scented with orange zest and dusted with powdered sugar.

A frozen dessert that is lighter than ice cream. An airy mousse-like base folded with whipped cream, meringue, and crushed Italian nougat, served in slices.

A Neapolitan icon. A highly aerated, mushroom-shaped yeast sponge cake that is utterly saturated in a sweet, potent rum syrup.

A rustic, crunchy, crumbly almond tart from Mantua (Lombardy). Made with a mix of wheat and cornmeal, it is designed to be broken into uneven chunks with your hands.

A naturally gluten-free, dense, fudgy chocolate and almond cake from the island of Capri. Crisp and crackly on the outside, incredibly moist on the inside.

Meaning 'Lady's Kisses'. Elegant bite-sized cookies from Piedmont made with toasted hazelnuts, sandwiched together with a layer of dark chocolate.

A festive Neapolitan Christmas dessert consisting of hundreds of tiny, deep-fried dough balls, drenched in warm honey, piled into a wreath shape, and covered in colorful sprinkles.

A classic Italian Christmas confection. A chewy or hard nougat made from whipped egg whites, boiling honey and sugar syrup, and heavily packed with toasted almonds and hazelnuts.

A beloved pastry from Lecce in Puglia. A small, oval pie made with a lard-based shortcrust (pasta frolla) and filled with a dense, lemon-scented pastry cream.

The ultimate minimalist dessert. A scoop of freezing cold, artisanal vanilla or fior di latte gelato 'drowned' in a shot of boiling hot espresso.

A rustic, ancient, naturally vegan and gluten-free autumn cake from Tuscany. Made purely of chestnut flour, water, olive oil, pine nuts, and rosemary.

A decadent Father's Day treat. Rings of light choux pastry, either fried or baked, topped with a mountain of thick pastry cream and crowned with a single amarena cherry.