Italian cuisine is well loved globally and famous for its variety, inventiveness, and uncompromising indulgence. When it comes to portion sizes- Italian food can be a bit over the top. But in the area of desserts, they seem to give a nod to the French. That is to say, fine Italian desserts are very refined, spare- delicately portioned and fantastically inventive. If that’s not enough, they are also often beautifully presented. Here are four world famous Italian desserts that deserve a place on the finest menus on Earth.
In Italian, its name means “pick me up” or “lift me up,” a name that is as suggestive as it is delicious. This popular coffee-flavoured custard deserves a place on every restaurant menu worth the paper it’s printed on. It is made from ladyfingers dipped in coffee with layers of whipped eggs, mascarpone cheese, sugar, and flavored with cocoa for a uniquely rich and delicate experience. The recipe can be found in many variations of cakes and other equally worthy desserts. The dessert’s origin is a point of contention among several regions in Italy such from Friuli Venezia Giulia to Veneto, and Piedmont.
This venerable Italian dessert, whose name means ‘cooked cream,’ is made of sweet cream thickened and molded with gelatin. The cream can be aromatized using coffee, rum, or vanilla. The sugar is dissolved in a warm cream which can be flavored by infusing it with spices or by simply adding rum, coffee, or vanilla. Gelatin is softened in a cold liquid before being added to a warm mixture of cream. It is then poured into a mold and left to set. Panna Cotta molds sometimes have caramel on the bottom, lending it a similar effect as a crème caramel foundation. Though its name means cooked cream, the cream is warmed just enough to melt the gelatin and sugar into a refined admixture of flavors.
Rum baba or baba au rhum is a small yeast-based cake thoroughly saturated in a syrup made with liquor, (most often rum), and can be filled with whipped or pastry cream. It’s most often made and served in individual portions but can come in larger portions such as common with Bundt cake. The batter is richer even than brioche and includes butter, eggs, and milk.
Tartufo di Pizzo
This Italian ice-cream confection has its origins in Pizzo, Calabria. It is usually made from two or more ice cream flavors with either frozen fruit or fruit syrup- typically strawberry, raspberry, or cherry in its center. It is most frequently covered in a chocolate or cocoa shell, but may also appear with a sprinkling of cinnamon or nuts. The name in Italian means “Truffle.” It is also sometimes called “Bomba.”
There is a good chance you have never enjoyed genuine Italian dishes. Stop on in for dinner at L’amore Italian Restaurant to experience the taste of real Italian food.