yeast

Webmaster October 19, 2023 0 Comments almonds, anise seeds, eggs, flour, orange zest, sugar, yeast

Cantuccini

Cantucci di Prato, also known as Cantuccini, are served in Tuscany at the end of a meal, often together with a glass of good Vin Santo in which to dip them.

campania dessert recipes

Webmaster October 19, 2023 0 Comments butter, eggs, flour, lemon, milk, rum, sugar, yeast

Babà is a typical Neapolitan pastry dessert. This dessert was born from the revisitation of a Polish dessert, which exploited above all the leavening procedure which guarantees an extremely frothy and soft consistency. This dessert, called babka ponczowa, became simply babà, a much more pronounceable term. Soaked in rum, today this dessert has managed to conquer not only the hearts of Neapolitans, but of all of Italy, becoming a sweet symbol of the city. This dessert is prepared either in a single version, with the classic mushroom-shaped babà, or in the shape of a cake which is sliced and served in a similar way to a panettone. It is enjoyed alone, but is often also garnished with custard, whipped cream and fresh fruit.

dessert lazio recipes

Webmaster September 18, 2023September 18, 2023 0 Comments cream, eggs, flour, honey, lemon, milk, seed oil, sugar, vanillin, yeast

Maritozzi with Cream

Maritozzi with cream are a typical dessert of Rome. This dessert is a tender sweet loaf, cut in half and filled with whipped cream. Its name seems to derive from the custom of giving this dessert during the engagement during the man’s declaration to the woman. The engagement ring was hidden in this cake. Tender raisins can be added to the Maritozzi dough (some even add pine nuts and candied orange peel). Today they are often served for breakfast in many bars in the capital.