{"id":190116,"date":"2018-12-02T12:55:42","date_gmt":"2018-12-02T11:55:42","guid":{"rendered":"https:\/\/www.studiainitalia.com\/?p=190116"},"modified":"2024-05-31T18:06:50","modified_gmt":"2024-05-31T16:06:50","slug":"13-italian-christmas-desserts","status":"publish","type":"post","link":"https:\/\/www.studiainitalia.com\/en\/blog\/13-italian-christmas-desserts\/","title":{"rendered":"13 Italian Christmas Desserts"},"content":{"rendered":"\n

Every region in Italy has its own typical cuisine and food traditions, even during the Holiday Season. Some regions have more than one dolce di Natale, and the best way to discover them all is to visit Italy and taste these delicious homemade sweets <\/em>while you travel. <\/p>\n\n\n\n

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To give you an idea of how to treat your sweet tooth during the Festive Season, here is a selection of 13 Italian Christmas Desserts, one from each region where you can learn Italian<\/a><\/u> or join cooking courses<\/a><\/u> and art workshops<\/a><\/u> with Studiainitalia.<\/p>\n\n\n\n

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Buccellati<\/em> in Sicily<\/h2>\n\n\n\n

These Christmas cookies originated in Palermo and are also known as cucciddati<\/em> in dialect. A thin pastry wraps around a filling of dried figs and nuts, and other ingredients depending on the areas where they are prepared.<\/p>\n\n\n\n

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Certosino<\/em> or Panspeziale<\/em> in Emilia-Romagna<\/h2>\n\n\n\n

This ancient dessert originated in the Middle Ages, when it was made by pharmacists (known as speziali<\/em>). Later, the friars of Certosa began preparing the panspeziale, and they were so good at it that the dessert changed name to certosino. Typical from Bologna, it is made with almonds, pine nuts, dark chocolate, and candied fruits.<\/p>\n\n\n\n

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Gubana<\/em> in Friuli Venezia Giulia <\/h2>\n\n\n\n

This is a spiral-shaped cake of sweet leavened dough, filled with dried fruits, raisins and amaretto, and sparkled with grappa or slivovitz (a plum spirit).<\/p>\n\n\n\n

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Nepitelle<\/em> in Calabria<\/h2>\n\n\n\n

The nepitelle calabresi are typically prepared for Christmas and Easter. Their name derives from the Latin word \u201cnepitedum\u201d (eyelids), because these sweets resemble a closed eye. They are filled with walnuts, dried figs, almonds, Strega liqueur, and dark chocolate or honey.<\/p>\n\n\n\n

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Pandolce<\/em> in Liguria<\/h2>\n\n\n\n

This sweet bread with raisins, candied fruit and pine nuts originated in Genoa in the Middle Ages.<\/p>\n\n\n\n

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