Creme Italiane Story of the Dish Italian pastry has an extraordinary tradition of creams, custards, fillings, and spoon desserts. Some are fundamental preparations of professional pastry making, while others are deeply connected to regional traditions, especially those of Sicily, Piedmont, and Southern Italy. From classic Crema Pasticcera to Sicilian sheep’s milk ricotta cream, Piedmontese gianduia, zabaglione, pistachio, mascarpone, almond, chestnut, and coffee creams, these

Alvito, in the Valle di Comino of southern Lazio, preserves a distinctive confectionery tradition that became particularly recognizable during the nineteenth century. The story is valuable precisely because it does not need an invented Roman origin. As refined sugar became more accessible and professional pastry workshops expanded, local confectioners transformed older combinations of honey and nuts into increasingly refined products. Alvito’s torrone tradition includes small

A contemporary Italian coconut and white chocolate soufflé with restrained sweetness, toasted coconut, and a tender center.