Professional bakeries began appearing in Italy around the 2nd century BC. Schools were put in place to teach technique to aspiring bakers. While Italian desserts today feature many unique ingredients, desserts in earlier times were very plain. Sugar wasn’t introduced until the Middle Ages and chocolate came to Italy in the 16th century.
Different desserts were born for different reasons in Italy. Some dry cookie-like desserts were thought to be made for sailors who needed long lasting food items to take on their voyages. Other more elaborate desserts were created to commemorate important historic events or holidays in Italy. Many of these recipes have been passed down through families for generations. Great care is taken to preserve their traditional characteristics.
Across Italy, regional variations to desserts can be found. From biscotti and amaretti, to the elaborate creations such as tiramisù, pandoro, and panettone, the Italians are in no shortage for confectionary creativity. Italian desserts, candy, and chocolate are in a class of their own.
Italian Pasticcini
