Ricciarelli
Ricciarelli have been popular for centuries. Like every sweet and almond-based dough, they were called "marzipan." Documents from the Renaissance describe sumptuous banquets in France and Italy where ricciarelli were served. Today, these thin diamond-shaped biscuits are still a great favourite; they are served for special occasions or during the holiday season. Their presence, with their distinctive taste and crunch, always adds a festive note to dessert platters.

Ingredients: Made from whole fresh almonds that are ground and combined with sugar and honey, ricciarelli can either be white, covered with icing sugar, or thinly coated with chocolate, a modern twist on the original recipe.

It was in Venetia that Pandoro was invented, shaped like a Christmas tree and dusted with snowy icing sugar to represent snow or twinkling stars. In fact, if it is cut horizontally, each slice looks like a star. Pandoro's popularity runs a close second to that of panettone. Pandoro, or "golden bread" is of more recent origin and perhaps for this reason is more representative of modern tastes. Pandoro was first produced in Verona a century ago, at a time when changing tastes favoured lighter yeast breads rather than heavier almond paste creations. It closely follows a traditional Venetian production method

Serving: As with panettone, pandoro can be enjoyed on its own; traditionally, however, it is napped with cream or served with a sauce made from mascarpone, champagne, melted chocolate or whipped cream. Sometimes the top is hollowed out and filled with iced cream, zabaglione or other tasty fillings.

From Sienna comes Panforte ("strong bread"), a dense confection rich in spices, honey and dried fruit. It's traditionally served with sweet wine. It is said that in 1205, serfs and peasants from the convent of Montecellesi were obliged to bring honey and spice cakes to the nuns as a form of census. The cakes were so delicious that they soon fell into the hands of the lay people!

At the time, herb and spice-based medicinal mixtures were made in the convents; later on these tasks were given to speziali (pharmacists); the responsibility for making panforte was also passed on to them. That is why, even today, some of the best-known brands of panforte still bear the names of the old pharmacist families. The best-selling variety today is Margherita Panforte, named in honour of Queen Margherita, wife of the Italian king Umberto I.

While it provides a special touch to any meal, panforte is especially popular during the holiday season.

Ingredients: fresh almonds, candied fruit (particularly citrus), spices and honey.

Presentation: Panforte is round.

Serving: Panforte can be served with a wide range of wines, but in Italy the preference is for Vin Santo. This sweet grape wine was at one time produced by the Tuscan monasteries.

Sicily isn't left out either, with a multitude of almond, nougat and ricotta-based treats… The best-known cakes are Torroni, a kind of nougat, and cannoli, pastry tubes filled with ricotta.

But the most original specialty remains Buccellato. It's made with dried figs, pine nuts, almonds, Marsala and apricot jam, all placed into a flavored lard-based pastry. Once made in enormous quantities for the holidays, it was brought out for family, friends and visitors. Today its dimensions are more modest and it is shaped like a fragrant crown adorned with candied fruits

Traditional Biscotti with Anise and Lemon Zest

Polenta biscotti

Ricciarelli from Sienna

Pannetone

Struffoli - Honey balls