Here’s a Selection of Some of the Most Popular Desserts With Italian Origins

Italian cuisine is popular all over the world, more so when it comes to its desserts. Explore some of the most popular Italian desserts and pick one to bake yourself.

From pizzas to pastas, the Italian cuisine is enjoyed by people all over the world. Especially popular are Italian desserts, which include a range of textures and flavors. Italian cooking is part of a long tradition, one of passion and artistry. From the classic tiramisu to the frozen gelato, and from the simple panna cotta to the crispy cannoli, desserts are born out of all corners of the country and enjoyed by people all over the world. Here’s a list exploring some of the best desserts to come out of Italy.

Tiramisu

Made with ladyfingers soaked in coffee and liqueur, layered with mascarpone cheese, and topped with a dusting of cocoa powder, the tiramisu is an airy and creamy dessert. The name literally translates to “pick me up” or “cheer me up,” and it's a staple at celebrations and festivals in Italian homes. It's also one of those traditional desserts whose recipe alters from family to family, and each generation passes down the recipe to the next. Today, this indulgent dessert is a global hit and enjoyed by people everywhere. Although most prefer the classic recipe, there are also modern variations like fruit or chocolate tiramisu, and the dish is also adapted into other deserts, like tiramisu cake and tiramisu ice cream.

Cannoli

Sicily’s gift to the world, cannolis are essentially tubes of pastry filled with a creamy filling made of ricotta cheese. Crafting the cannoli shell requires some practice and artistic expertise, and one must ensure that the filling is sufficiently creamy but not runny. The dessert is especially popular among Italian American communities, and acts as a symbol of Italian culinary artistry and heritage. Through them, it became popular across America and slowly, all over the world. Today, one will find variations in the filling, like bakers experimenting with chocolate, pistachio or citrus flavor infused ricotta.

Panna Cotta

Panna cotta is Italian for “cooked cream,” and the dessert is essentially just a flavored cream, thickened with gelatin, set in a mold and refrigerated to set. The sign of a good panna cotta is that when tapped with a spoon, it wiggles like jelly. The cream can be infused with practically any flavor, and some common options include chocolate, coffee or fruit purees. The panna cotta is often topped with chocolate or some other sauce, fresh fruits, or with a sprinkling of powdered sugar or cocoa powder. The dish is a testament to the simplicity and substance of Italian cooking and has global appeal.

Gelato

Gelato is the Italian word for ice cream and this thicker, creamier ice cream has enchanted dessert enthusiasts all over the world. In the 16th century, during the Renaissance, Florence’s Medici family was responsible for popularizing the dessert. It was evidently created by the Medici court chef Ruggeri and the recipe was a closely guarded secret. The secret to the ice cream lies in its milk-to-cream ratio, and the slow and methodical churning when preparing it. Today, gelatos come in a large and inventive variety of flavors, from different chocolates to fresh fruit flavors, and more.

Zeppole

The zeppole is an italian pastry, essentially a deep fried dough ball filled with custard, jelly and cream, and topped with powdered sugar. The dish originated in ancient Rome when people fried dough and covered it with sugar. But the zeppole, as it's understood today, was invented in the 18th century and has either sugar, cinnamon or chocolate in them. They’re a popular dish during St. Joseph’s Day, which is an event marking a catholic feast. They’re sold in street stalls and made in homes, and often even presented as gifts.

Biscotti

Biscottis or cantuccis are slim, oblong almond biscuits that originated from Prato, a city in Tuscany. They are dry and crunchy, and traditionally paired with dessert wine, tea or coffee. Biscotti means ‘twice cooked’ and refers to the two rounds of baking that biscottis go through. The first bake is in the shape of a log and firms up the dough. The dough is then sliced thinly into biscuits and the second baking makes the cookies crisp, giving them their characteristic crunch. It's found in most Italian homes and often served to guests as a welcome dish.