Taylor Verile

ITALIAN PASTRIES

AMARETTI COOKIESMade of sugar, almond, eggs and

amaretto, topped with crystalline sugar.

History• This cookie was created by a baker and his wife in the 1700’s as a gift to the Cardinal of Milan. The cookies were a hit and the Cardinal became a regular at their bakery.

• Recipe: http://www.marthastewart.com/317260/amaretti-

cookies

Biscotti

Small, dry, crumbly and sweet. They are twice baked to remove all the moisture.

History• This pastry was popular among sailors due to their long shelf-lives. Most biscotti has fruit or nuts inside to add flavor, and its common for Italians to dip their biscotti in wine to soften & flavor it simultaneously.• Recipe: http://www.foodnetwork.com/topics/biscotti-recipes.html

CannoliPowdered sugar and ricotta cheese or

marscapone filling in pastry dough tubes.

History• Created in Sicily after Arabs introduced sugar cane to the Cicilians. • Recipe: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/homemade-cannoli-recipe.html

Zeppole• Sugar-coated dough balls stuffed with cannoli cream,

custard, jelly, butter, or honey. Sometimes savory, stuffed with anchovies.

History• Served on St. Joseph’s day, which is on March 19th. St Joseph is the husband of Blessed Virgin Mary. • Recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/zeppole-recipe.html

Tiramisu• Espresso-dipped savoiardi (lady finger cookie) layered with egg yolk, sugar, and mascarpone or zabaglione (a

sweet, thick wine.)

History• Created fairly recently, tiramisu was just produced in 1971 in a restaurant just outside Venice by head chef Carminantonio Iannaccone.• Recipe: http://www.foodnetwork.com/topics/tiramisu-recipes.html