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Italy’s best Christmas desserts: from north to south

Christmas desserts

Traditional Christmas Italian desserts are a real delight. As winter season approaches, supermarkets fill up with delicacies and from north to south, you can’t resist eating them. Although there are specific regions that produce some desserts rather than others, at Christmastime everyone eats everything.

Let’s find out together which traditional desserts are typical region by region.

Panettone and Pandoro

They are two typical desserts created in northern Italy and in demand everywhere, even abroad.
Panettone originates in Milan (Lombardy) and consists of a dough rich in sultanas, candied fruit – unlike pandoro, which originates in Verona (Veneto) and instead has a simple, soft dough and can be eaten empty or filled with chocolate or pistachio creams.

The panettore has become an all-Italian speciality and every year the various regions compete to determine the winning region of best panettone.
It is eaten for breakfast, in the afternoon or even after dinner. On its own, with spreadable creams or in milk.

Cantucci and Vin Santo

Another traditional dessert, moving to Tuscany, are cantucci accompanied by Vin Santo. This is a dry, biscuit-like dessert whose main ingredient is whole (unpeeled and unroasted) almonds. The cantucci are first baked whole and then cut and baked again in the oven for a final toasting that makes them crispy outside and soft inside. They are eaten accompanied by the typical raisin wine, Vin Santo.

Struffoli, roccocò and mostaccioli

Among the Christmas sweets of southern Italy, one cannot miss struffoli: typical Neapolitan sweets. These are balls of dough made with flour, eggs, lard, sugar, a little salt and aniseed liqueur fried in oil and wrapped in honey. They can also be baked. When baked, they are served in a doughnut-shaped serving dish and decorated with candied fruit, coloured sprinkles or chocolate.

Roccocò and mostaccioli are typical Neapolitan sweets. The first are made with almonds, flour, sugar, candied fruit and pisto (a mixture of various spices). They are baked in the oven and have the shape of a doughnut – the difference is that they are not soft but have a harder texture.

Mostaccioli, on the other hand, are softer because they are covered in chocolate icing. Inside, their dough is soft and honey-flavoured. Both are eaten in the afternoon or in the evening, after dinner, next to a coffee or liqueur. In addition to the typical desserts from Campania, many traditional Sicilian sweets such as cassata and cannoli.

 

Are you ready for Christmas? If you want to taste traditional italian Christmas desserts and you are not in Italy, order it on Vico Food Box and send us your amazing pictures!

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