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A coffee-flavoured dessert made of ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavored with cocoa.

Traditional Italian waffle cookies made from flour, eggs, sugar, butter or vegetable oil, and flavorings such as anise, vanilla, or lemon zest.

Italian doughnuts made from deep-fried dough balls of varying size, but typically about the size of a ping pong ball, and topped with powdered sugar.

Twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally Vin Santo. Made of flour, sugar, eggs, pine nuts, and almonds.

A traditional Italian sweet yeast bread, most popular around Christmas and New Year, which is typically shaped like a frustum with an 8-pointed star section.

An Italian white bread made from wheat flour, water, salt, yeast, and olive oil, which is notable for its porous, chewy texture and crisp crust.

A Sicilian pastry consisting of a crisp tube filled with sweetened ricotta, often containing chocolate chips, candied peel, or pistachios.

Almond biscuits from Tuscany, made by slicing a loaf of sweet dough into oblong-cut biscuits, which are then baked first whole and then sliced and baked again.

A shell-shaped filled Italian pastry, which has layers of crisp dough filled with a sweetened ricotta mixture, often flavored with citrus and cinnamon.

A traditional Italian chocolate and almond or walnut cake named after the island of Capri, made with a mix of finely ground nuts, sugar, butter, eggs, and dark chocolate.

A traditional Christmas bread from Milan, which is tall, dome-shaped, and filled with candied fruits and raisins.

A traditional sweet from the area of Palermo, Sicily, made with sponge cake, sweetened ricotta, and marzipan, often featuring a green layer and decorated with candied fruits.

An oven-baked Italian flatbread, similar in style and texture to pizza dough, often topped with herbs, olive oil, salt, and various other toppings.

Stuffed pasta similar to ravioli, often sweet, filled with a mixture including various ingredients such as pumpkin, mostarda, and amaretti biscuits, traditional from the northern Italian region of Lombardy.

Snack food, common all over the southern half of the Italian Peninsula. A cracker similar in texture to a breadstick, a pretzel, or a scone, it may be sweet or savory.

Traditional Italian fried dough balls or fritters, often filled with raisins or other fruit and dusted with powdered sugar, popular during Carnival season.

A traditional Italian dessert containing fruits and nuts, resembling fruitcake or lebkuchen. It dates back to 13th century Siena in Tuscany.

A flatbread from Tuscany, which is rich in olive oil, with a crispy crust and a chewy interior, often served with cheese and meats.

An IGP-protected twisted bread from Ferrara, Italy made with flour, lard, olive oil, and malt.

A traditional Italian Easter cake similar to Panettone in texture but shaped like a dove, often topped with pearl sugar and almonds.

An Italian-baked tart or pie, also known as coppi in Naples, made with a 'pasta frolla' pastry dough (flour, sugar, butter, and eggs) and filled traditionally with apricot jam, but other fruit preserves can be used.

A spiral cake from northern Italy, particularly the regions of Friuli-Venezia Giulia and Veneto. It is stuffed with nuts, raisins, cocoa, sweet wine, and cinnamon.

Small Italian macaroons made from sugar, egg whites, and ground almonds, typically crispy on the outside and soft on the inside, with a distinctive almond flavor.

Long, thin, and crispy breadsticks originating from Turin and the surrounding area in Italy, often made with olive oil and sometimes twisted with flavors such as herbs, cheese, or sesame seeds.