Food family · 22 dishes · 7 regions
The baked good
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15 dishes from Italy
Buccellato PAT
A Sicilian circular cake filled with figs and nuts, traditionally associated with Christmas. It is distinct from the similar Lucchese buccellato di Lucca.
Baked GoodExplore →Cassata siciliana PAT
A Sicilian cake of sponge cake moistened with fruit juice or liqueur, layered with ricotta and candied fruit, and covered with marzipan, pink and green icing, and decorative designs.
Baked GoodExplore →Ciambella PAT
An Italian ring-shaped cake with regional variations. A basic version combines flour, baking powder, salt, eggs, milk, sugar, oil, and vanilla, with honey sometimes added; the sugar and eggs are whisked before baking in a ring-shaped pan.
Baked GoodExplore →Coppia Ferrarese PGI
A sourdough bread from Ferrara, Italy, made around the 13th century with flour, lard, malt, and olive oil, and shaped in twists. It received EU protected geographical indication status in 2001.
Baked GoodExplore →Frutti di Martorana PAT
A Sicilian marzipan sweet shaped like fruits and vegetables and colored with vegetable dyes, from Palermo and Trapani. The tradition is said to have begun at La Martorana nunnery, where marzipan fruit decorated bare trees.
Baked GoodExplore →Giandujotto PAT
A Piedmont chocolate shaped like an ingot and wrapped in gold or silver foil, a Turin specialty named for the gianduja blend of chocolate and hazelnut.
Baked GoodExplore →Ossa di morto PAT
Sicilian bone-shaped biscuits made from flour, water, sugar, cinnamon and cloves. After resting for days, they are baked until the tops turn white and hard while the moistened bases darken, soften and caramelise.
Baked GoodExplore →Pane di Altamura PDO
A fragrant Italian bread from Altamura in Apulia, leavened with local remilled durum wheat, with a brittle exterior and chewy, straw-coloured interior.
Baked GoodExplore →Panzerotti PAT
Italian savory breads from Apulia resembling small calzones in shape and dough. The term “panzerotti” refers specifically to the fried version, though oven-baked calzones are similar.
Baked GoodExplore →Pignolata di Messina PAT
A soft Sicilian pastry from Messina, covered half in chocolate and half in lemon-flavoured syrup or icing, and cut into small pieces for serving. In Sicily, it was made for Carnival.
Baked GoodExplore →Taralli PAT
Italian ring-shaped wheat crackers, common in southern Italy and baked with olive oil or lard, have a breadstick-like texture and come in sweet or savory varieties.
Baked GoodExplore →Minestra imbottita PAT
Romagna’s square, ravioli-like filled egg pasta, traditionally served in broth as a holiday first course in Ravenna and Faenza, with dough left over from making cappelletti.
Baked GoodExplore →Scacciata PAT
A Sicilian stuffed flatbread made with thin rectangular dough folded three or four times, filled with ricotta and onion, cheese and tomato, tomato and onion, or tomato and eggplant, and eaten hot or cold.
Baked GoodExplore →Sfincione PAT
A Sicilian pizza popular in western Sicily by the mid-19th century and the region’s usual pizza until the 1860s. It later reached North America with a thicker crust and rectangular shape.
Baked GoodExplore →U' pastizz rtunnar PAT
A calzone typical of Basilicata, Italy: a baked turnover with a savoury filling, commonly called pastizz. Its half-moon shape is associated with female fertility and prosperity.
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2 dishes from Turkey
Pasta di mandorle PAT
Almond paste combines equal parts ground almonds or almond meal and sugar, with small amounts of cooking oil, eggs, heavy cream, or corn syrup as binder. Its coarse, marzipan-like texture suits pastry fillings or chocolates.
Baked GoodExplore →Kolot
A very salty bun eaten in Trabzon, Turkey, made with flour, salt and oil from seven houses, water from seven rivers, and seven pieces of wood from seven hedges. Folklore links eating it with dreams of possible husbands.
Baked GoodExplore →
1 dish from France
1 dish from Sicilia
1 dish from Portugal
1 dish from United States
1 dish from Duchy of Savoy
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