Deliziosi! The Best, Creamiest and Most Luscious Italian Pastries

From award winning wines, plates of spaghetti al pomodoro, brick oven pizzas and rainbows of gelato, Italy has every delicious calorie covered. But the pastries? Mama mia! Italians love sweets and theirs are some of the best in the world. Here are my favorites and descriptions of each confection.

Cannoli are likely the most famous dessert but can be eaten any time of the day, even for breakfast.

These gems are fried tubes of pastry dough filled with sweet, creamy ricotta cheese and are sometimes decorated with chocolate or nuts. The Italian cream filled pastry originated from the Island of Sicily, supposedly dating back to the 9th century!

Sporcamuss, another favorite of the Puglia region. Squares of light as air puff pastries filled with cream, chocolate and sprinkled with powdered sugar. So rich and sweet, they are usually eaten as a dessert.

In the regional vernacular, sporcamuss means “dirty mouth” due to the fact that it’s nearly impossible to bite into one without wearing most of it on your face. A small price for such a delicious bite!

Sfogliatella, my personal favorite is a shell-shaped layered pastry, with a sweet custard-like filling made with semolina, ricotta, and candied citrus fruit.

Some are made with a simple whipped cream or even a chocolate cream. Then dusted with confectioners sugar. Of course.

Baba al Rhum is a sponge-like cake soaked in rum and shaped like a mushroom. It’s wonderfully indulgent, sticky, and a perfect sweet treat any time of day.

The Babà was brought to Southern Italy in the nineteenth century by French pastry chefs working in the kitchens of the rich families of Naples and was an immediate hit! So much so that the Italians have claimed it as their own.

Maritozzo is a sweet, split brioche bun filled with whipped cream. It may be extremely simple, but it’s one of the most popular Italian breakfast pastries in the Lazio region.

I love the fact that it’s name derives from the Italian word for “husband” which is marito. And even more interesting are its ties to fairly modern marital traditions. On the first Friday of March, 19th century men in Rome would present their fiance with an engagement ring hidden inside this very special pastry.

Chiacchiere are a traditional Italian carnival pastry. Sweet strips of fried dough that puff up slightly when and are served dusted with powdered sugar.

Sometimes called “Angel Wings” – are known for their signature puffy rectangular shape and crimped edges. They’re delicate, crumbly, and perfect for snacking on while perusing the shops of any Italian city.

Zeppole are made of choux pastry dough in a biscuit like shape and are filled with custard, a sprinkle of icing sugar, more custard, and sour cherries soaked in syrup.

They are either baked or fried, depending on the region. And are traditionally made for the Feast of St. Joseph on March 19th, Father’s Day in Italy.

And finally, Pasticciotto, a delicacy we just enjoyed while visiting Lecce.

Originating in the Puglia region, they are a short-crust pastry filled with egg custard and are usually eaten hot out of the oven. Breakfast pasticciotto have a vanilla or lemon custard filling but there are many variations: chocolate, pistachio and hazelnut. Molto bene!

Italians love a sweet treat and a coffee (what we consider espresso) for breakfast. Served freshly ground, brewed in the manner of a French press, in a tiny cup always served with a side of water. Here bitter is better. Consumed in a minute or less standing at the coffee bar with a favorite pastry complement. The Italian jolt of sugar and caffeine to start the day.

Pastries are the perfect Italian breakfast, a tasty dessert or mid-afternoon snack. Mangiare spesso!