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

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

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

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

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

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

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.

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.

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.

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.

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

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

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

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

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 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.

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.

A thin Italian flatbread from the Romagna region, traditionally made with flour, lard or olive oil, salt, and water, served with a variety of cheeses, cold cuts, and vegetables.

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

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.

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.