Stuffed Pastries From the Marches - In the ranks of Italian filled sweet pastries the piconi marchigiani have a place of their own as dessert, breakfast food and treat for afternoon tea. In some versions the ricotta used for the filling is flavored with a little rum.
Recipe type: Italian, Breakfast, Dessert, European, Pastry, Vegetarian
http://www.cooking.com/recipes/static/recipe1480.htm

Amaretti - Perfect for a light ending to a big meal, amaretti are puffy confections served frequently in Italy. A cup of espresso or cappuccino would be the perfect complement.
Recipe type: Almond, Italian, Cookie, Dessert, European, Nuts
http://www.cooking.com/recipes/static/recipe152.htm

Almond Blancmange with Caramel Cream - There are two varieties of almonds - mandorle dolci (sweet almonds) and mandorle amare (bitter almonds). This recipe uses both types.<BR><br>Almonds have for centuries been a popular ingredient in Italy used for making cakes, candy, marzipan and...
Recipe type: Almond, Italian, Dessert, European, Nuts
http://www.cooking.com/recipes/static/recipe1481.htm

Bonet - A traditional dessert from Piedmont, this one is made in the Langhe with cream from the top of the milk, while in other areas of the region whole milk is used. Both produce equally good results, but the second (this recipe) is a little lighter.
Recipe type: Italian, Dessert, European, Pudding
http://www.cooking.com/recipes/static/recipe1483.htm

Nut-filled Cookie Sticks - Sfratti means "evicted." The name comes from Italian landlords of long ago who used sticks to chase away poor tenants who had not paid their rent. Some of them were probably poor Jews. The cookies are stick-like, and Jewish cooks have turned their...
Recipe type: Cookie, Dessert, Cookie, European, Italian, Jewish
http://www.cooking.com/recipes/static/recipe1136.htm

Almond Blancmange with Caramel Cream - There are two varieties of almonds - mandorle dolci (sweet almonds) and mandorle amare (bitter almonds). This recipe uses both types.<BR><br>Almonds have for centuries been a popular ingredient in Italy used for making cakes, candy, marzipan and...
Recipe type: Almond, Italian, Dessert, European, Nuts
http://www.cooking.com/recipes/static/recipe1481.htm

Amaretti - Perfect for a light ending to a big meal, amaretti are puffy confections served frequently in Italy. A cup of espresso or cappuccino would be the perfect complement.
Recipe type: Almond, Italian, Cookie, Dessert, European, Nuts
http://www.cooking.com/recipes/static/recipe152.htm

Apple Cake - Don't get caught off guard by the title of this recipe. This dessert is very different than most American cakes. The abundant amount of apples are coated with a minimal amount of batter which is made of yeast and whipped egg whites. A touch of cinnam
Recipe type: Apple, Cake, Dessert, Dessert, Cake, European, Fruit, Italian
http://www.cooking.com/recipes/static/recipe1491.htm

Bonet - A traditional dessert from Piedmont, this one is made in the Langhe with cream from the top of the milk, while in other areas of the region whole milk is used. Both produce equally good results, but the second (this recipe) is a little lighter.
Recipe type: Italian, Dessert, European, Pudding
http://www.cooking.com/recipes/static/recipe1483.htm

Cappuccino Gelato - The Saracens are credited with introducing ice cream to the Italians, who have made Italian gelato world famous. If you'd like this gelato to have a milder coffee flavor, make it with the mixture of espresso and liqueur known as caff?orretto. The add
Recipe type: Ice Cream, Italian, Dessert, European
http://www.cooking.com/recipes/static/recipe151.htm

Chilled Hazelnut Pudding with Honey Zabaglione - This is one of the most important desserts in the modern cuisine of Emilia-Romagna. Butter is not used in this recipe, beaten egg whites provide a lighter touch, but this is still a very rich dessert. The honey zabaglione is similar to an ancient...
Recipe type: Hazelnut, Italian, Dessert, European, Nuts, Pudding
http://www.cooking.com/recipes/static/recipe1488.htm

Chocolate Leaves Filled with Chestnut Mousse - A sophisticated modern version of the classic montebianco, made with strictly local ingredients, this dish comes from the hills of Romagnola, inland from Rimini, where there are rich chestnut groves. The recipe has quickly become part of the new...
Recipe type: Chocolate, Dessert, Dessert, Mousse, European, Italian
http://www.cooking.com/recipes/static/recipe1486.htm

Lemon Cialde with Chamomile Cream and Berries - Infused in cream, chamomile bestows its soothing character on an elegant dessert. The recipe yields more wafers than you?ll need for layering; store the remainder for teatime.
Recipe type: Italian, Raspberry, Dessert, European, Fruit
http://www.cooking.com/recipes/static/recipe142.htm

Nut-filled Cookie Sticks - Sfratti means "evicted." The name comes from Italian landlords of long ago who used sticks to chase away poor tenants who had not paid their rent. Some of them were probably poor Jews. The cookies are stick-like, and Jewish cooks have turned their...
Recipe type: Cookie, Dessert, Cookie, European, Italian, Jewish
http://www.cooking.com/recipes/static/recipe1136.htm

Pear Molds - This is an elegant version of the classic Piedmontese bonet, with the added flavor of Martine pears - so named because they are the last pears of the season and are eaten around the time of the feast of San Martino in early November.
Recipe type: Italian, Pear, Dessert, European, Fruit, Vegetarian
http://www.cooking.com/recipes/static/recipe1485.htm