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« pierre hermé online | Main | Friday night Pizza »

October 18, 2005


Gia D. Parsons

Sounds like a dream. I agree with your comment about an overly sweet granita, it's the death of them, and hope to make it down to Sicily soon. I want more Murano, Moscato Passito di Pantelleria.


Thanks for the recommendation and I have added it to my list of must-eats in Sicily. I've only been to Sicily once--a short stay in Palermo--and now I'm eager to get back and visit the rest of the island.

I confess I'm not that fond of most Italian pastry either. When I was living it Italy (Emilia-Romagna) it used to drive me crazy because everything I tried seemed to be either too dry or overly sweet and dominated by an artificial vanilla flavor.


Sorry I don't agree.It was hard to choose from the most enticing pastries and desserts in Florence last year. I think you are spoilt for choice.
Go to Bibe Trattoria ( between the "Certosa di Firenze" Monastery and Bellosguardo Hill)for the most fabulous desserts ( and dinner) ever.


I have to disagree regarding your opinion of Italian sweets, the Neapolitan Pastiera di Grano is the international King, or should I say queen of desserts. You need to think southern when you think desserts.


I knew I was getting into troble with that opening sentence about Italian sweets :-).

I should have probably expanded the concept a bit to make my thought clearer. I love Italian sweets. Heck, I grew up with them, so they're not only mere food for the body but also food for the soul, source of fond childhood memories and the like. On the other hand I have had to notice the hard way that many do not share this view. Outside Italy, the Austrian/German and French pastry styles are definitely much popular and to those who set their standard to these meters Italian pastry can seem disappointing. I respect that, although I can see the beauty in all of these pastry styles.

The only criticism I do share towards Italian pastry is that often they are overly sweet, the sugar killing any subtler contrast of taste and aroma. Just like Gia mentioned for granita.

And Pat, Pastiera rocks!


Next time you are in Venice you should try a chocolate-based pastry called poncetto, which you'll find in almost every patisserie (the best ones are at Rosa Salva in Campo San Luca).



I agree though, considering how nice the Italian cuisine is, it is surprisingly sparse when it comes to nice desserts and pastries. There ARE some nice ones but on the whole I prefer French or Swedish on that front!


I adored the small, bite-sized pastries I had at many parties and bars in Turin. These probably had some Austrian or French influence, being so far north. They were often small and round, filled with rum and brandy creams, or almond or bitter orange. They were wonderful; I've not seen much else to equal them. Sort of like petit fours, but with more depth.

What constitutes authentically Italian pastries, though? Every region is so different. Of course, many Americans probably think deli cannolis and the harsh, soggy versions of tiramisu found at chain Italian restaurants encompass the breadth of Italian pastries...


The last time I was in Sicily I went to Noto and stopped at Caffe Sicilia. Fantastico!!! The town itself is like a movie set. In fact, I think Fellini filmed there.


Hi Alberto - I think I have to agree with you about Italian desserts although there are some things I really like - I must try this place next time I go to Sicily, looks fantastic!

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