5 WORLD FAMOUS ITALIAN CAKES
5 POSITION
“MARITOZZI”
Maritozzi, a staple of Roman cuisine, are soft brioche pastries filled generously with whipped cream, often enjoyed as a morning meal or a quick bite in the bars of the city.
These sweet leavened treats come in oval or round shapes and are crafted from a dough consisting of manitoba flour, eggs, water, brewer’s yeast, sugar, seed oil, vanilla extract, and zests of orange and lemon. As per the oldest tradition, they are also adorned with raisins and pine nuts to enhance their delectable flavor.
After being cooked and fully swollen, the pastries are sliced lengthwise and filled with cream that has been whipped with icing sugar in our recipe to give it a denser texture. Tender and fluffy, they are an irresistible delicacy.
For a flawless outcome, it’s crucial to use Manitoba flour to create a dough that is elastic and easy to handle. Once baked, it’s important to brush the Maritozzi with a syrup made of water and sugar, which is crucial for giving them a shiny surface and retaining the icing sugar that is dusted on afterwards.
4 POSITION
TORTA SBRISOLONA
A dish with strong ties to peasant heritage, sbrisolona cake originated in Mantua. The name comes from the dialect word sbrisa, which literally translates to “crumb” since sbrisolona crumbles readily and has a crisp, crumbly quality. A few basic components are used in the original recipe: maize flour, sugar, butter, lard, almonds, and wheat flour.
According to tradition, this cake should be consumed in portions rather than as a traditional tart and should be had with a glass of grappa or a sweet liqueur like Malvasia or passito. Initially, hazelnuts were used, but over time, almonds took their place. When chopped finely, almonds provide even more crunch to the shortcrust pastry.
Over time, this Mantuan specialty has spread across Italy with many contents and variations. The most well-known is the sbrisolona, which is filled with hazelnut cream, apples, ricotta, and chocolate.
3 POSITION
TORTA DELLA NONNA
Its inception stems from the desire to design a dessert that, in its delectable simplicity, might surprise. According to tradition, it originated in an Arezzo restaurant as a result of complaints from some patrons over the dessert trolley’s uninspired and small selection. It is said to be of Tuscan descent. The restaurateur Guido Samorini then made the decision to take the wager and pledged to wow his patrons with a unique dessert in a week. The outcome was astounding: a cake created with subpar ingredients and filled with the comforting aroma of home, but with a true, engulfing flavor. “Grandma’s cake” was the name of it.
It is reported that Guido kept his recipe as sacred as a jewel and gave it to one of his students right before he passed away. It has been assimilated throughout time by the legacy of Tuscan delicacies, and we can now find it in practically any Italian restaurant.
2 POSITION
CANNOLO SICILIANO
It is unquestionably one of the most popular and well-loved sweets worldwide and has long been a part of Italian confectionary culture. Sicilian cannoli are a true treat because of its form and basic ingredients: a crispy wafer stuffed with sheep’s ricotta and enhanced with chocolate chips or candied fruit. However, where did it come from and what are its roots?
According to some theories, the history of cannoli starts in the seventh century AD, with the Arab conquest of Sicily.
1 POSITION
IL TIRAMISU’
Tiramisu, the most iconic spoon dessert of Italian pastry making, is composed of mascarpone and ladyfingers soaked in mocha coffee. It is also one of the most well-known cold desserts made internationally, with disputed origins between Piedmont, Friuli Venezia Giulia, and the Veneto.
Surprisingly, despite its popularity today, this all-Italian delight only gained recognition in the 1980s. The term tiramisu, now ranking as the fifth best-known Italian word globally in the culinary field, first appeared in Sabatini Coletti’s vocabulary.
Tiramisu’s fame has grown so much that a dedicated world day, Tiramisu day, is celebrated annually on March 21st in its honor.
In our basic rendition, derived from the traditional formula, we construct it with two layers of ladyfingers drenched in moka coffee and then encased in a rich mascarpone cream, all topped with a generous dusting of unsweetened cocoa powder.
To ensure flawless results, it is crucial to observe a few simple precautions, starting with the use of top-quality ingredients. Pay close attention to the eggs, ensuring they are at room temperature; additionally, check the labels on the shells to confirm they are very fresh, falling under category A (extra fresh), meaning they were put on the market between the third and ninth day after laying.