Any true foodie will tell you that before you sample the first bite of any dish you devour it with your eyes first. It makes sense; if something doesn’t look appealing to you, odds are, you won’t want to eat it. Italian desserts are masterful creations; beautiful to the eye and satisfying to the palate.
Italian desserts have evolved over the centuries as the availability of products expanded, providing imported goods from around the world. Sugar was not readily available to Italian cooks prior to the 1700’s and desserts were mainly sweetened with honey and fruit. The finished products were either dense or baked to a crisp for longevity and portability. They weren’t necessarily pretty to look at either.
With the introduction of refined sugars, Italian pastry chefs were given more creativity and freedom when using the best seasonal fruits, cheeses, herbs, and spices. The French are allegedly the ones to beat when it comes to pastries and desserts, but most folks are hard-pressed to make that distinction when presented with a beautiful cannoli, or a rum baba.
The artistry of Italian desserts is ever present in the delicate Panna Cotta drizzled with a fresh berry coulis, or a decadent Cassata cake covered with marzipan and elegantly decorated. Pastry chefs take enormous pride in not only using the freshest ingredients but in giving their time and talents to the final artistic presentation. Think of a lovely piece of Tiramisu dusted with cocoa powder and the hint of that fabulous cool and creamy filling just peeking out from the sides. Conjure up a beautiful, rich, and thick scoop of gelato; vibrant with color from fresh peaches, pistachios, chocolate, or any of your seasonal favorites, placed delicately into a bowl or a fresh baked cone.
A beautiful tree tower of Struffoli; tender little balls of rolled dough, gently fried and smothered in honey, citron, and sprinkles; a must for many Italian holiday tables. This dish is not only colorful and decorative but enormously fun to eat. The beautifully latticed Pastiera pie, served during Easter, is masterfully created and filled with decadent sweetened ricotta and citron with a hint of cinnamon. A host of beautifully prepared fruit tarts in buttery pastries are proudly on display in most Italian bakeries.
The Italian cookie cannot be overlooked when discussing the artistry of Italian desserts. Biscotti, anisette cookies, sesame seed cookies, amoretti cookies, and Italian wedding cake cookies are all works of art. One of the prettiest cookies is actually a pressed cookie called the Pizelle. Flat, crisp, and made in a lace pattern, they are beautiful to look at and very flavorful as they can be made with anise, orange, lemon, and even chocolate flavorings. Gently speckled with pignoli nuts, the pignoli cookie is a spectacular combination of almond flavoring and pignoli blended into a soft, melt in your mouth cookie.
The appropriate garnish is part of the artistry of Italian desserts. A lush and creamy zabaglione is perfectly complemented by fresh raspberries or other seasonal fruits and a sprig of mint. Cannoli tips are gently dipped in crushed pistachio or chocolate to add that elegant finishing touch and texture. Chocolate shavings are always sitting on a dish of refreshing gelato.
The perfect ending to a perfect authentic Italian meal is a world class Italian dessert. Visit Christini’s Ristorante Italiano, one of the best Italian restaurants Orlando, to savor the flavors. If you or someone you know loves Italian desserts, share this post. Tell us which artfully prepared desert is your favorite and how you want to see it presented.
