Italian sweets you shouldn’t miss
Discover Italy’s most iconic desserts and how to choose the best ones
A few weeks ago, after a long day at work, I went for an aperitivo with my English colleagues visiting Italy. After we finished eating, we went out for some gelato, which sparked a lively conversation about sweets—Italian, English, and then branching out to desserts from various places around the world. I shared with them what I consider small “tricks” to understand, for instance, if a gelato in Italy is truly artisanal, or how to recognize an authentic “Sicilian Granita.” They were very impressed and quite hungry because, as we all know, sweets are tempting! Even though I personally prefer savory foods (I actually wrote about must-try savory Italian dishes here: Best Italian Food Not to Miss), the world of sweets attracts and fascinates me. I love American cakes, which I find incredible, or Baklava, which I believe has Turkish origins but I’ve tasted many times in Greece. In Italy, we’re not falling behind either—we have a long tradition of sweets, especially in the South (and I’m from the South, so I know them well).
I thought I’d write my personal list, which also includes the most well-known and famous sweets abroad. But I assure you, they are also the most common among Italians. In fact, they are my favorites. Additionally, I’ve included a few tips on how to choose the best versions of these treats. Buon appetito!
Cornetto (Croissant, Brioches)
If you find yourself in an Italian café in the morning, you can’t go wrong: the typical breakfast we love is coffee and cornetto, or cappuccino and cornetto. It’s a must, you can’t skip it. How could I not include cornetti in this list right at the beginning since they’re essential for starting the day off right? They come plain or filled in countless ways, and you can find them almost everywhere. In Northern Italy, they are called Brioches (though in the South, a Brioche is another type of sweet, but we’ll get to that later). In many places, especially in the North, you might find French Croissants instead of cornetti; these are less sweet, have a more buttery and crunchy dough. Either way, you’re in for a good breakfast. Enjoy!
Granita and Brioche: A Sicilian must-try
Absolutely my favorite. If you go to the South, especially Sicily, you CANNOT miss it. Granita is a typical Sicilian dessert made with water, sugar, and various flavors. The most famous ones are almond, coffee, strawberry, and pistachio, but you can also find mulberry, blackberry, and many more. It has a grainy, semi-frozen texture achieved by continuously mixing the ingredients during the freezing process. Unlike sorbet or gelato, granita is less creamy and more crystalline. Beware, it’s not crushed ice with syrup (that’s something else, called Grattachecca in Rome, used to cool down during summer evenings). Instead, the primary ingredients are blended together with water, resulting in an almost creamy texture with no ice shards. This is a huge difference in terms of flavor. Unfortunately, I’ve encountered “fake” granitas in many places, so always ask if it’s “Sicilian granita.” Traditionally, in Sicily, it’s served with a soft brioche called “brioche col tuppo,” named so because of its round shape with a small ball on top (the “tuppo”). It’s light, soft, perfect with granita, but also delicious on its own. A must-try. I love it; when I go back to the South on vacation, I have it almost every morning—it’s my favorite breakfast!
Artisanal Gelato
Well, I’d say we all know this one. Joy and delight during the hot Italian summers, but also in spring, and for the daring, even in winter. I obviously love it deeply, but as someone who grew up in the South, I’m quite demanding. Gelato is something that’s sold everywhere, but it’s not always truly artisanal, meaning made from scratch with quality ingredients. Often, it’s industrial even if it doesn’t seem so. In the South, you’ll rarely find industrial gelato because it’s deeply rooted in the culture, but in touristy areas, it can happen. So how do you distinguish a genuine artisanal gelato? First, the color: gelato doesn’t have bright colors. For example, pistachio shouldn’t be bright green like a spring leaf but rather a soft, delicate green. Second, the appearance: if it’s overly puffy and spilling out of the container, it’s probably industrial, filled with air or additives. True gelato is flat; it doesn’t rise like whipped cream. The ingredients are another point: in winter, you won’t find strawberries, so if there’s strawberry gelato, it may not be fresh. Gelato flavors should follow the seasons. Lastly, the taste: it should be natural, not overly strong or sweet; otherwise, it’s likely made with additives. Of course, there’s nothing wrong with having industrial gelato if it’s convenient, but be aware that it’s a different experience.
Cannoli
And again, we’re in the South, and again, we’re in Sicily—the land of sweets. You can find these all over, though. A typical Sicilian specialty made of a crunchy fried shell shaped like a tube, filled with a creamy mixture of sheep’s ricotta and sugar, sometimes decorated with pistachios or chocolate chips. They’re delicious. One tip I can give is that the best ones are filled on the spot because otherwise, the shell can become soft. But it’s not easy to find places that do this. In any case, they’re still very good!
Tiramisù
I realized I don’t have any pictures of tiramisù—probably because I couldn’t wait to eat it before snapping a photo! Tiramisù (literally translated as “pick-me-up”) is a typical dessert from Northern Italy, although I only recently found this out. I always thought it was a Roman dessert because every typical trattoria in Rome has it. It’s called tiramisù because it’s based on coffee, so it picks you up. It’s made with special biscuits soaked in coffee, covered with a soft mascarpone and egg cream, and the whole thing is topped with powdered chocolate. It’s simple; even I can make it and often do (Want the recipe? Just ask me!) and it’s really good!
Maritozzo
A traditional Roman dessert, it consists of a soft, sweet bun sliced in half and filled with a generous amount of whipped cream. In the past, it was considered a substantial breakfast, but today it’s a treat to enjoy at any time. Whipped cream is the signature element, but some modern versions include alternative fillings like custard or gelato. I don’t have any particular recommendations here; I’ve never had a bad maritozzo in Rome. At most, I can tell you that the most famous one in Rome is called “Maritozzaro” in Trastevere, but you’re in for a good treat no matter where you go.
Pasticcini, Pastries, and Pastries
And we end this journey simply by mentioning “pasticcini” (also called pastries or pastarelle). These are assorted mini sweets you can find displayed in pastry shops. The custom in Italy is to get a mixed tray of them on Sundays and enjoy them after a meal, at the traditional family Sunday lunch. Nowadays, we often eat out on Sundays, but tradition has it that Sunday is spent at the oldest family member’s house (usually the grandparents), and lunch and dessert are shared. Luckily, this tradition still lives on, and I assure you that at that table, you’ll always find a tray of pasticcini at the end of the meal. They come in many shapes and flavors, so I’ll leave it to you to discover them.
This was my overview of must-try Italian sweets and my tips on how to sample the best ones. There are so many others, and I’m already drooling at the thought. I deliberately chose the most famous ones to try to offer some advice, but in any case, what matters most is savoring them and allowing yourself to enjoy the simple yet profound pleasure of tasting them.
A famous Italian artist who is no longer with us (Totò) once said:
"Happiness is made of a nothing that, at the moment we live it, seems like everything."
Buon appetito!
Nice