desserts

Crostata is a beloved dessert! Made with fresh fruit, jams or spreads, this classic dessert pleases everyone, young and old. Here are 5 gluten-free recipes.

One of the most famous Abruzzo desserts is parrozzo. A more modern and equally delicious variant of the cake is pan dell'orso: here are the Christmas treats from Abruzzo.

To characterise the creations of fried balls, decorations made of honey and candied fruit, without forgetting diavulilli, the typical coloured sprinkles. Here are the Italian struffoli.

The ritual is widespread mostly in Scandinavian countries and Northern Europe, while the dessert recipe has also landed in Piemonte: the Yule log is a roll of biscuit dough stuffed with jams, spreads, fresh cream and fruit.

Panforte and ricciarelli represent the traditional Tuscan Christmas treats. Both the desserts are popular throughout the country, even if their fame is inextricably linked to the city of Siena. Here is the history.

In classic sfogliatelle it's mixed with ricotta but in many countries it's used as the absolute protagonist for desserts boasting unique flavors. Here's how to use semolina in pastry making.

Strange but true, the babà has its roots in Lorraine and owes its origin to a Polish ruler in exile. The story of the most beloved cake of Naples.

The result of ancient traditions and of a humble but tasty cuisine, desserts made with extra virgin olive oil have always been part of the Italian table. Here's a few.

An association aims to raise awareness of Panettone in Japan through events, tastings and webinars.

Who says vegan cakes and cookies can't be as good as traditional ones? A young Italian pastry chef shows us how to make delicious 100% vegetable-based desserts that taste just like classic ones.