1 ? Biscotti Savoiardi

The Italian word for "Savoy cookies" (the Savoys were the predecessors of the Italian kingdom of Sardinia). It is a cookie without fat, with a sweet and soft texture like a sponge cake, and has been described as a "noblewoman's finger". In addition to direct consumption, generally can be used as a Tiramisu and other sandwich dessert crust, can also be used as a border decorated with other pastries.

2 Cantuccini

Born in the Tuscany region in the Middle Ages, Cantuccini is a traditional snack made from various types of dried fruits or nuts, almond-flavored hard cookies, crispy from the inside out. They also make a small sound when bitten off, so the name is a reference to the Italian word "Cantocci/Cantucci" which means "a faint singing sound". Because it is so hard, Italians often soak it in after-dinner drinks such as wine (e.g. Vin Santo, an Italian sweet white wine) or coffee, and then eat it after it has softened.

3 Affogato

Translated as "to soak in water", Affogato is the famous Italian artisanal ice cream Gelato dipped in a tasty beverage. Gelato comes in the usual flavors of vanilla, chocolate, hazelnut, and rum, with coffee, tea, and liqueur, but the amount of beverage infused is actually quite small. It can produce a thousand different pairings, though the most popular remains the traditional combination of vanilla ice cream with espresso.

4 Cannoli

The traditional Sicilian pastry. The traditional cannoli has a very plain exterior, with a crispy, low-temperature fried crust dusted with fine powdered sugar and a creamy, soft, white filling. The inside is made of whipped cream and a local specialty, whey cheese, which has a shelf life of only about 10 days, so many pastry chefs outside of Sicily have swapped it out for whipped cream.

Freshly fried ricotta cheese rolls are affordable and sweet and crunchy. Fancy cheese rolls, on the other hand, use a variety of ingredients to create the crust, and after the oven, decorate the sides with brightly colored ingredients such as chocolate beans, nuts, candied fruit cut into small pieces, or candied pumpkin, not only to add taste, but also to optimize the value of the "face".

5 Rum Babà

This is a dry, fermented cake with a long history in Eastern Europe. It has a circular shape and is often decorated with whipped cream and maraschino cherries at the top. Because it is baked dry, the hollow in the center of the ring is filled with decorative whipped cream and fresh fruit, and the whole cake is doused with aromatic rum to make it moist and delicious.

6 Puffer cheese lasagna Sfogliatella

Born in the Naples region, Sfogliatella means "layered" in Italian, which is reflected in its shell-like shape with horizontal stripes. The crust is very complex, requiring several people at a large workbench, and each layer must be stretched to an extremely thin layer. It is usually baked to a nice crispiness. The filling, a mixture of ricotta cheese, custard, almond cream, fruit preserves and a host of other very Italian ingredients, is full of tender, slender sweetness. Sprinkled with frosting, it is especially crunchy and delicious when served hot. This is a dessert that is delicious enough to represent Italy in fine restaurants even in foreign countries.