Italian Pastries and Cakes

Brioche or Cornetto

A type of pastry, the brioche (or cornetto, depending on where you live in Italy) is exclusively eaten for breakfast, usually accompanied by a coffee or cappuccino that you can dip it into.

The dough has more sugar than a French brioche or croissant and a more cake-like texture.



It makes sense — who wouldn’t feel uplifted by a delicious dessert made of coffee-coated soft cookies called Savoiardi (lad fingers), a delicious mascarpone cream and chocolate?

Though many regions claim it as their own, including Friuli-Venezia Giulia and Piedmont, most accounts link the delicious dessert to Treviso, in the Veneto region.


The crostata is an pie with a crust made from Italian pastry (hence the name, crostata) and a fruit or jelly filling.

Cassata Siciliana


It’s made from a round sponge cake soaked in fruit juices or liqueur and layered with ricotta cheese, candied fruit peels and a cream similar to the smooth ricotta cheese found in cannoli.

Then, it’s covered with a marzipan shell, traditionally a pastel pink or green icing and sugar or candied fruit decorations.