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Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian desserts have been heavily influenced by cuisine from surrounding countries and those that have invaded Italy, such as Greece, Spain, Austria, and France. Italian cuisine is also influenced by the Mediterranean ...
The name panna cotta is not mentioned in Italian cookbooks before the 1960s, [2] [3] yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. [4] [5] One unverified story says that it was invented by a Hungarian woman in the Langhe in the early 19th century. [6] An 1879 dictionary mentions a dish called latte ...
Tiramisu [a] is an Italian dessert made of ladyfinger pastries (savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks, sugar, and mascarpone, and flavoured with cocoa powder. The recipe has been adapted into many varieties of cakes and other desserts. [ 1 ]
Cake. Cake dates back to Ancient Egypt. The round, flat and unleavened breads were cooked over hot stone, and oftentimes made as a kind offering gesture to spirts and the Gods.
Cannoli. Some food historians place the origins of cannoli in 827–1091 in Caltanissetta, Sicily, by the concubines of princes looking to capture their attention. [10] [11] This period marks the Arab rule of the island, known then as the Emirate of Sicily, giving rise to the theory that the etymology stemmed from the Arabic word qanawāt, 'tubes', in reference to their tube-shaped shells.
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Today, polenta is believed to be Italy’s most popular staple food after pasta and pizza. At its core it remains a humble communal dish, but during the WWII years was eaten mainly out of necessity.
The first citation of a dessert clearly identified as pandoro dates to the 18th century. The dessert certainly figured in the cuisine of the Venetian aristocracy. Venice was the principal market for spices as late as the 18th century, as well as for the sugar that by then had replaced honey in European pastries and bread made from leavened dough.