Ahh… dessert! That delicious bite that closes a meal and also can transform it into a truly memorable experience. What would this life be without any desserts, right?
Add to that some skillful cuisine techniques and the ingredients of decadent Italian pasticceria. The result can be explosive!
Italian desserts are the utmost expression of local gastronomy, carrying genuine territorial traditions and a touch of European flavors. A delectable extravaganza that you will eagerly look forward to at the end of any meal, these are some of the best Italian desserts that you should try in the country.
Tiramisu
No matter where you are, you’re always bound to find a restaurant serving tiramisù.
This delicious Italian dessert has made its way into the world and is served in an infinite number of ways, featuring different ingredients. However, the tiramisù you will be served in Italy is something else.
The creamy cake is originally made with Savoiardi biscuits, mascarpone cheese, a sabayon-style sauce, and strong espresso coffee.
However, you will also find some incredible gourmet varieties that also feature nuts, white chocolate, or raspberries, to mention just a few.
LEARN MORE: 18 Best Italian Cheeses
Tiramisu is probably the most famous dessert from Italy
Pastiera
This Neapolitan dessert is a traditional dish that you will easily find on the menus of restaurants on the Amalfi Coast.
It is said that the dish originated in a convent in the area and was made at Easter by the nuns, who would mix the ingredients symbolic of the Campania region and the resurrection of Christ together with orange blossom flowers that grew in the gardens of the convent.
In fact, according to an old recipe dating back to the 1600s, the ingredients are:
- ricotta cheese to symbolize abundance,
- flour, to symbolize wealth,
- eggs, a symbol of fertility,
- milk mixed with wheat, standing as a symbol of the close bonds between animals and plants,
- sugar for sweetness,
- spices as an homage to diverse peoples and cultures,
- orange blossom, which stands as a symbol of the fragrances of the Campania region.
Known as Pastiera Napoletana, or simply pastiera, this creamy cake with a flavorful dry crust is the perfect sweet to enjoy with a cup of espresso.
According to the tradition, the sweet is made on Holy Thursday and can last for about 10 days (it’s so delicious that it hardly ever does).
However, it has stopped being just an Easter sweet, and it is often served as a dessert in several restaurants all over the country.
Cannoli
During the post-war years, many people from the south of Italy, Sicily included, emigrated to the northern cities of Milan and Turin, looking for a better quality of life.
Most of them left part of the family back in Sicily, who would only fly to visit them once or twice in their lives.
These people would always board the plane with a tray full of cannoli, and this tradition remains because, as Sicilians say, nobody can make the cannolo as they make it on the island!
Together with Mount Etna, the cannolo siciliano is a landmark of Sicily. (Learn more about the best places in Sicily)
Arguably one of the most delicious treats in the country, these Italian pastries are made by filling tube-shaped shells of fried pastry dough with a sweet filling made of creamy ricotta cheese and candied fruit, often oranges or lemons, all typical ingredients of the local gastronomy.
You might already know that, just like panino/panini, cannoli is a plural word that stands for more than one cannolo, so please avoid calling them cannolis if you refer to more than one.
Singular = cannolo
Plural = cannoli (don’t call them cannolis!)
Of course, once you’ve tried them, using the plural will be the way to go. One cannolo is never enough; they are simply delicious!
One cannolo (but if there is more than one the plural is cannoli) a fine dessert from Sicily
Cannoli is a popular Sicilian dessert that is made all around the world now
Sfogliatella
Another Naples dessert, this delicious pastry is made of a crusty shell of pastry filled with a huge quantity of delicious custard or ricotta cream.
Known in the rest of the world as lobster tail, the sfogliatella gets its name from the sfoglia pastry used to make them (pasta sfoglia is often translated as puff pastry).
Resembling stacked leaves (foglie in Italian), this small, flavorful bite can include candied orange bites, lemon zest, and a hint of strong liquor.
Babà al Rum
One of the most decadent sweets of the culinary culture in Naples, this juicy dessert is a favorite among locals.
The dessert begins with a rich yeast cake, or sponge pastry, that is made with eggs, flour, milk, and butter.
However, the best and final touch is given by the rich syrup made with rum that saturates the dessert, making it incredibly wet and sweet.
In many cases, it can also be filled with pastry cream or Chantilly cream, making it even richer.
Although different cuisines claim ownership of this dish, including France and Poland, people from Naples will claim that it was born in their town or at least that the best babà in the world is made in their city.
And, of course, after you’ve tried them, you will agree too!
Crostata
Made with an infinite variety of fillings, ranging from apples, nuts, or Nutella, the crostata is a traditional Italian cake often served with a cup of coffee.
The cake can be defined as a dried sweet or a rustic version of an open fruit tart (even when other fillings are used in Italy, including custard, ricotta, and chocolate.
Order it with a fancy spoonful of rich cream on the side or a serving of ice cream for a tastier experience!
While in Italy you should also try the crostata desert
Panettone
Although this is a strictly Christmas dessert, panettone is one of the most delicious sweet treats that has gained fame all over the world.
This spongy type of cake features tons of candied fruit, nuts, and raisins and is often given as a present during the holiday season.
People who do not enjoy candied fruit prefer pandoro over panettone, which has a fluffier texture and a more delicate flavor and is often served with a portion of freshly made sabayon sauce.
Gelato
Gelato, a quintessential Italian dessert, is the best way to end a meal in Italy, even in the winter.
With an incredible variety of flavors, ranging from classic strawberry to spicy chocolate with peperoncino (spicy chilly flakes), this creamier and richer version of ice cream is one of those staples that you need to try.
According to different sources, gelato was created in the sixteenth century, and it was probably first made in the fantastic city of Florence… thus giving us all one more reason, other than the Renaissance, to love the capital of Tuscany.
LEARN MORE: Florence Travel Guide (including Things to Do and Where to Stay)
Is there a more perfect Italian dessert than a cup of gelato? I don’t think so!
Gelato is served in either a cone or in a cup – with your choice of flavors
Panna cotta
Literally meaning cooked cream, this relatively simple but delicious dessert is made by thickening nothing but sweetened cream with gelatin.
It is then put in small molds and kept in the fridge until it’s solid.
However, the cream reaches a whole different level when it is aromatized with a diverse selection of flavors, including the traditional chocolate and vanilla, but also coffee, almond extract, or citrus zest.
Maritozzo con la Panna
You cannot claim to have been in Rome if you do not try this local staple. (Learn more about what to eat in Rome)
One of the most voluptuous sweets in town, maritozzo with cream, is a unique delicacy made in the capital that you won’t find in any other Italian region outside of Lazio.
A maritozzo is a sweet, soft, brioche-style bun or roll that is served cut in half and filled with an impressive amount of panna (freshly whipped heavy cream).
The traditional pastry has long been one of the favorite ingredients of any Roman breakfast (together with the more modern cornetto).
This sweet has a curious name that comes from the Italian word for husband, marito, and that is because these were the sweets that grooms-to-be used to bring as presents to their fiancées.
The word maritozzo can indeed be translated as “almost a husband”
In Rome you must try the maritozzi – delicious cream filled buns
Sbrisolona
A delicate dessert that comes from the northern city of Mantua, this is a crumbly kind of cake that was initially created back in the sixteenth century and that has become popular all over the country for its simplicity.
The sbrisolona (which means crumbly in the dialects of Lombardy) has just a few ingredients, and it is fairly easy to make.
And maybe it is exactly the simplicity of the dish that makes it a favorite sweet in every corner of the country.
Although there are many variations of this dessert, the original recipe requires the use of corn flour and almonds, two ingredients that give the pie a crispy but delicate character.
This is one more beloved Italian cake that can be easily eaten for breakfast, as an afternoon snack with a cup of coffee, and also after a refined lunch or an informal dinner.
Bomboloni
Coming all the way from those regions that were under Austrian rule, including Trentino, Friuli Venezia Giulia, and Veneto, bomboloni have clear German origins as they are quite similar to the better-known Berliner (or krapfen).
If you still don’t really get what I mean, then picture a doughnut but without the whole, and you will be getting pretty close to the delicious treat.
The super high-calorie dessert is basically a deep-fried ball of pastry, which can sometimes be filled with cream, custard, or chocolate, and that many Italians usually enjoy eating at the beach!
Pastries are popular for breakfast in Italy, try the bomboloni and cornetti for sure!
Amaretti
An amaretto is a macaron-style sweet, rounded, and relatively small cookie, that has put the otherwise unknown city of Saronno, in Lombardy, on the map.
Amaretti are made with almonds as their main ingredient. The recipe also includes the use of egg whites, lots of sugar, and apricot kernels.
They can be either served on their own to accompany coffee or crumbled and used as part of more complex desserts, as well as a delicious cake filling when mixed with whipped cream.
The amaretto’s characteristic almond taste has made this sweet famous, so much so that it is now possible to find the amaretto gelato flavor as well as a unique almond liquor that Italians love.
Torta Caprese
This delicious cake is a traditional Italian sweet made with chocolate and nuts (often hazelnuts or almonds).
Its name makes direct reference to the southern island of Capri, near Naples, a place where Caprese is popular.
The most delicious characteristic of the cake is its soft, moist interior, which contrasts with the thin and quite hard shell that is often sprinkled with powdered sugar before serving.
In many restaurants and Neapolitan households, the recipe is perfected by adding a generous amount of any strong liqueur to the dough before baking it.
Sicilian Cassata
Another popular southern cake in Italy, this time from Sicily, is the cassata, a colorful dish that is perfect for summer (it must be served very cold), and that highlights the typical flavors of the island.
Often featuring a light green marzipan cover and abundant candied fruit, the sponge cake is soaked in liqueur and filled with ricotta cheese mixed with chocolate chips.
There is also a smaller version of the cake, known as cassatina, which features cherries on top instead of candied oranges.
The dessert, which is quite difficult to make and requires over one day of preparation, is one of the most delicious treats you can have in Sicily.
The ideal summer dessert in Sicily is the cassata – and a beautiful dessert as well!
Semifreddo
It’s impossible to speak about Italian desserts and gelato, leaving the semifreddo out.
Semifreddo is more of a category of desserts than one dish in itself that has a name that means half-cold.
And that should be enough to start giving you an idea about this unique delicacy, quite similar to gelato, often enjoyed in the summer.
Often presenting the same mouthwatering texture as a cold but soft mousse, a semifreddo can be a cake or a spoon sweet that includes different ingredients to help shape the cream, ranging from meringue to thin layers of sponge cake, nuts, or even pieces of chocolate.
Granita
Although it could be easy to include granita in an article about drinks, this refreshing, frozen treat can be easily served as a dessert, especially during the hottest days of summer.
This semi-frozen dessert has two main ingredients: water and sugar, plus, of course, a dedicated coloring and flavor, making it easy to find granita with the flavors of strawberry, orange, apple, blueberry, pineapple, and a lot more.
Initially, however, this typical dessert from Sicily was made from lemonade, and the resulting whitish frozen drink could be enjoyed in only one, yet refreshing and delicious taste, lemons from Sicily!
Aren’t you eager to get on a plane to try at least a few of these famous Italian desserts?
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More Italy Travel Tips & Ideas
Best Carbonara in Rome (and Recipe)
Amalfi Coast – Guide (Including Where to Stay)
Guide to Rome (Where to Stay + What to See)
About the Author
Gabi Ancarola is a translator and travel journalist living in Crete. She regularly writes about Europe for several magazines about travel, gastronomy, and hospitality. She has published several travel guides about Greece and plans customized trips to the Greek islands. She loves cooking local dishes, taking photos, and driving on the mountain roads of Crete.