Sweet Traditions

Sweet breads, spice breads, cakes, petits fours, tarts, doughnuts, cookies, nougat, marzipan, candy, stuffed figs . . . Italian desserts are as diverse as the rest of the country's cuisine. From simple variations on the theme of bread (panettone, pandoro, etc.) to more complex dishes like tiramisù, there is an abundance of sweets and an infinite number of local variations.

The basic ingredients (flour, milk, sugar, honey, almonds, chestnuts, etc.) reflect the rural origin of many of the recipes. Although new ingredients such as cocoa and liqueurs have been added over time, the tradition of making desserts at home has prevailed.

In the past, sweets were consumed mainly during agricultural and religious celebrations, but today they can often be found year-round in good Italian bakeries or, for those who are lucky enough, at the home of Italian friends.

(1) Pizzelle iron Italy Date unknown Used in Canada Metal, wood Lent by Vilma Ricci (2) Pizzelle iron Italy 1950s Used in Canada Metal Lent by Loreta Di Cioccio Di Pelino (3) Pizzelle iron Abruzzi region, Italy 1950s Metal Lent by Vittoria Bucciarelli Pizzelle irons (detail) Pizzelle are wafers made from eggs, flour and butter, and traditionally flavoured with vanilla or anise. Today, the flavours include almond, orange, lemon, cinnamon and chocolate. Irons like these, used in the past to cook pizzelle over a source of heat, have been replaced by electric irons, which are more practical.